Wednesday, July 11, 2007

EPA offers slight advantage over DHA against colorectal cancer

Different omega-3 may offer different colorectal protection 7/11/07 "Increased intake of omega-3 fatty acids from marine source, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), may offer differing levels of protection against colorectal cancer...Increased intake of EPA was associated with a 41 per cent reduction in risk, while DHA was associated with a 37 per cent reduction in risk, comparing highest against lowest average intakes...It has previously been proposed that omega-3 fatty acids may inhibit the omega-6 arachidonic acid (AA) cascade that has been linked to cancer formation and cell proliferation.Metabolism of fatty acids produces compounds called prostaglandins, which can be either pro- or anti-inflammatory. The prostaglandins derived from omega-3 fatty acids are said to be anti-inflammatory and may protect against the development of cancer, while prostaglandins derived from omega-6 fatty acids, like AA, are proposed to be pro-inflammatory..."

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