A study by the University of Aberdeen has discovered that consuming more omega-3 fatty acids is linked to higher rates of surviving bowel cancer.
The study analysed the levels of enzymes responsible for metabolising omega-3 and omega-6 fatty acids and compared these levels to the rates of survival.
The results showed that a higher ratio of omega-3 metabolising enzymes to omega-6 metabolising enzymes was linked to a slower tumour growth and a higher chance of surviving.
Both omega-3 and -6 fatty acids are polyunsaturated fats, but they are thought to have different effects on the body.
Professor Graeme Murray who led the study said: “There is big variation in how people survive cancer of the large bowel and how they respond to treatment and we don’t know what makes some people respond more favourably than others – this is what this research is trying to establish.
“The molecules or metabolites that arise from the breakdown of omega-3 – prevent tumour spread and we assume that with more of the enzyme that breaks down omega-3 there will be increased metabolites of omega-3, and this will limit tumour spread.
“The less a tumour has spread the better the outcome.
“The converse is true for omega-6 metabolising enzyme – such that a higher proportion of omega-6 metabolising enzyme compared to omega-3 could lead to a worse outcome for the patient.
“Prior to this study we did not know that such a relationship existed between these enzymes and survival in bowel cancer.
“Our findings are important because it highlights a new pathway for understanding survival from bowel cancer.”
Bowel cancer can be symptomless, but the vast majority of cases will cause changes in bowel habits and may cause rapid weight loss.
The study was published in the British Journal of Cancer.
