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Is There Something Fishy About Omega-3 Fatty Acid
Studies?
New study says omega-3 does not lower cancer risk -
probably
By Tucker Sutherland, editor
 Jan. 25, 2006 – On the same day an international
consulting group introduced their report on the boom in Omega-3 fatty
acid foods and supplements, the Journal of the American Medical
Association announced publication of research countering previous
studies that have indicated these products reduce the risk of developing
cancer. While I'm still reeling from news that coffee is good for you,
after all my years of guilt as a coffee addict, now I have to question
my recent investment in dozens of cans and bags of tuna.
"The future for Omega-3 fatty acid ingredients is
very positive," heralded the news release from Frost & Sullivan
introducing their report on all the many ways the food manufacturers are
jumping on this opportunity. "There are few ingredients that can compete
with the wealth of research that supports the health benefits of Omega-3
fatty acids."
"The Omega-3 revolution has just begun," is a
statement in the news release that may have become antiquated with the
speed of a lighting bolt.
This lighting bolt came from an "in-depth analysis
of large-scale U.S. and foreign population studies" saying that
government-funded researchers "found very little evidence that omega-3
fatty acids reduce any one of 11 different types of cancer."
But, wait, before you throw out your tuna – note
the disclaimer in this statement – "very little." That certainly implies
there is some evidence omega-3 lowers the risk of cancer.
And, too, there is still unchallenged research out
there saying it lowers our risk for heart disease and slows the
cognitive decline in us senior citizens.
Note, too, that although the headline in the news
release from JAMA said omega-3 is "unlikely to reduce risk of cancer,"
buried at the bottom of the report is an interesting statement from the
study's lead author.
"...the data are not sufficient to rule out with
certainty the possibility of an association between consumption of
omega-3 fatty acids and cancer incidence," according to RAND Health's
Catherine H. MacLean, M.D., Ph.D., who led the systematic review.
Fifty-five of the 65 analyses conducted found no
effects at all, the study says. But 10 studies did yield "statistically
significant results, and these were mixed. Omega-3 fatty acids appeared
to increase risk for developing some cancer, particularly for breast,
prostate and lung cancer, while in other types it appeared to reduce the
risk."
"In this case, there is insufficient evidence to
support the preventive effect of omega-3 fatty acids in cancer," said
Paul M. Coates, director of the National Institutes of Health's Office
of Dietary Supplements, one of the sponsors of the study..
"These findings, however, should serve as an
important signal of the need for rigorous, well-designed preclinical and
clinical studies in the field."
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More highlights from the JAMA report |
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● Findings are from a
large body of literature spanning numerous groups from many
countries and with different demographic characteristics for the
effects of omega-3 fatty acids on 11 different types of
cancer-breast, colorectal, prostate, ovarian, lung, pancreatic,
stomach, skin and bladder cancer, as well as aerodigestive
cancer and lymphoma.
● Evaluation of the
literature on the possible effect of omega-3 fatty acids in
cancer treatment but did not find a significant association
between omega-3 fatty acids and clinical outcomes after tumor
surgery.
● Data was reviewed from
prospective studies conducted in the United States and six other
countries-Norway, Sweden, Denmark, the Netherlands, Japan and
China-that involved more than 700,000 patients and in some cases
lasted up to 30 years.
● Omega-3 fatty acids
appeared to increase risk for developing some cancer,
particularly for breast, prostate and lung cancer, while in
other types it appeared to reduce the risk.
● Although a number of
studies suggest that omega-3 fatty acids may play a role in
inhibiting tumor growth in laboratory animals, it is not
possible to form strong conclusions because of the quality of
the studies.
For details, see "Effects of
Omega-3 Fatty Acids on Cancer Risk: A Systematic Review," in the
January 25, 2006, issue of the Journal of the American Medical
Association. |
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So, it is not over yet. There will be more studies
on omega-3 fatty acids' ability to ward off cancer.
The Office of Dietary Supplements earlier reviewed
scientific evidence and found that taking omega-3 fatty acid supplements
or eating fish does help protect against heart disease, so that is still
one good reason for me to keep eating my tuna.
And, no one has yet challenged the research saying
tuna will stop my cognitive decline.
I need to keep my mind sharp so I don't miss the
next swing in scientific research to grab the headlines. Who knows, it
may tell me to stop drinking wine – now there's a bummer.
Information sources
The research was by the Southern
California Evidence-based Practice Center in Santa Monica, which is
supported by Agency for Healthcare Research and Quality (AHRQ) and the
National Institutes of Health's Office of Dietary Supplements – agencies
in the U.S. Department of Health and Human Services.
Other reports in this series
evaluated the effects of omega-3 fatty acids on cardiovascular outcomes,
child and maternal health, cognitive function, asthma, and organ
transplantation. All of the reports are available at
http://www.ahrq.gov/clinic/epcix.htm.
About Frost & Sullivan Product
New analysis from Frost & Sullivan (http://www.food.frost.com/
), Global Omega-3 PUFA End-User Analysis, gives an insight into the
opinions and perceptions of end-users about the use of Omega-3 fatty
acids in various application sectors.
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