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Indoor and Built Environment, Vol. 12, No. 6, 405-412 (2003)
DOI: 10.1177/1420326X03036999

Omega-3 Fatty Acids and Cancer

Artemis P. Simopoulos

The Center for Genetics, Nutrition and Health, Washington, D.C.cgnh{at}bellatlantic.net

Epidemiological studies and animal experiments indicate that omega-3 fatty acids exert protective effects against some common cancers, especially cancers of the breast, colon and prostate. Many mechanisms are involved, including suppression of neoplastic transformation, cell growth inhibition, and enhanced apoptosis and antiangiogenicity, through the inhibition of eicosanoid production from omega-6 fatty acids; suppression of cycloöxygenase-2 (COX-2), and interleukin-1 (IL-1) and IL-6 gene expression. Recent intervention studies in breast cancer patients indicate that omega-3 fatty acids, and docosahexaenoic acid (DHA) in particular, increase the response to chemopreventive agents. In patients with colorectal cancer, eicosapentaenoic acid (EPA) and DHA decrease cell proliferation, and modulate favourably the balance between colonic cell proliferation and apoptosis. In general, a balanced omega-6: omega-3 ratio is essential for normal growth and development, and plays an important role in the prevention and treatment of many clinical conditions, including cancer. For both prevention and treatment of cancerpatients, it is essential that the diet is balanced in omega-6 and omega-3 fatty acids.

Key Words: Omega-6 and omega-3 essential fatty acids • Cancer • Eicosanoids • Cell proliferation • Apoptosis • Angiogenesis


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