New research from China adds to a small but growing body of evidence suggesting that getting more omega-3 fats and less omega-6s may reduce your cancer risk. Vanderbilt researchers analyzed data on 73,242 Chinese women in the Shanghai Women’s Health Study. They found that women with the highest ratio of omega-6s to omega-3s were nearly twice as likely to develop colorectal cancer as those with the lowest ratio.
What is the answer? Reduce dietary intake of omega 6 which is found in greatest amounts in foods such as poultry dark meat and organ meats, and also comes from eggs. Research suggests that Omega 6 an essential fatty acid, more specifically arachidonic acid may promote inflammation that’s associated with cancer.
Getting more Omega-3 fatty acids found in fish, such as salmon, tuna, halibut and other marine life such as algae and krill, also certain plants and nut oils has been shown to reduce the risk of certain cancers. In addition omega-3 fatty acids also known as polyunsaturated fatty acids (PUFAs), play a crucial role in brain function as well as normal growth and development. Extensive research indicates that omega-3 fatty acids reduce inflammation and help prevent risk factors associated with chronic diseases such as heart disease, cancer, and arthritis. There is a wide variety of Omega 3 supplements available that can be taken as a convenient and great alternative to assure you are getting enough Omega 3 in your daily diet. This also reduces the risk of consuming mercury and other heavy metals associated with eating to much of fish. So make sure you purchase supplements that are certified mercury free.
Tags: Nutritional Supplements, Super Green Food, vitamin supplements