By Greg Arnold, DC, CSCS, January 11, 2007, abstracted from “Risk of Colorectal Cancer Is Linked to Erythrocyte Compositions of Fatty Acids as Biomarkers for Dietary Intakes of Fish, Fat, and Fatty Acids” in the October 1, 2006 issue of Cancer, Epidemiology, Biomarkers and Prevention
Linoleic acid (LA) is an omega-6 fatty acid that is the predominant fat found in oils such as soybean and sunflower oil.1 It eventually gives rise to proteins that include prostaglandin E2, thromboxane A2, leukotriene B4, and prostacyclins, which are commonly linked to inflammation and cancer.1 This breakdown cascade of linoleic acid is thought to play “critical roles in colorectal tumor development”.2
Supplements like
fiber,
3calcium,
4vitamin B65 and
selenium6 have been found to help maintain colon health. Some researchers now suggest that omega-3 fatty acids may play a significant role in colon health because they compete with omega-6 fatty acids like LA for incorporation into cell
membranes and as a result decrease inflammation.
7
In a recent study, 74 patients with colorectal cancer and 221 patients without colorectal cancer provided blood samples and answered questions about their height, weight, dietary habits, habitual exercise, drinking habits, and smoking status. Their food and nutrient consumption was assessed using a food frequency questionnaire with 47 food items.
Researchers found a higher family history of colorectal cancer (though not statistically significant) in the cancer patients compared to controls. They also found a 31% and 64% decreased risk of colorectal cancer with the highest membrane concentrations of EPA and DHA, respectively. This translated into intakes of more than 3.2 grams of omega-3 fatty acids per 1,000 calories for protective effects compared to intakes of less than 2 grams of omega-3 fatty acids.
For the researchers, “we clearly show decreased…risks for colorectal cancer related to [omega-3 fatty acid] compositions in [red blood cell] membranes.”
Reference:
1 James MJ, Gibson RA, Cleland LG. Dietary polyunsaturated fatty acids and inflammatory mediator production. Am J Clin Nutr 2000;71:343–8S.
2 Jones R, Adel-Alvarez LA, Alvarez OR, Broaddus R, Das S. Arachidonic acid and colorectal carcinogenesis. Mol Cell Biochem 2003;253:141–9
3 Jacobs ET. Fiber, sex, and colorectal adenoma: results of a pooled analysis. Am. J. Clinical Nutrition, Feb 2006; 83: 343 – 349
4 Meunier, P. J. (1999). "Calcium, vitamin D and vitamin K in the prevention of fractures due to osteoporosis." Osteoporos Int 9 Suppl 2: S48-52
5 Wei EK. Plasma vitamin B6 and the risk of colorectal cancer and adenoma in women. J Natl Cancer Inst. 2005 May 4;97(9):684-92
6 Peters U. High Serum Selenium and Reduced Risk of Advanced Colorectal Adenoma in a Colorectal Cancer Early Detection Program. Cancer Epidemiol Biomarkers Prev 2006;15(2):315–20
7 Pieters MN. Fish oil fatty acids and human platelets: dose-dependent decrease in dienoic and increase in trienoic thromboxane generation. Biochem Pharmacol 1996;52:1211–7
8 Kuriki K. Risk of Colorectal Cancer Is Linked to Erythrocyte Compositions of Fatty Acids as Biomarkers for Dietary Intakes of Fish, Fat, and Fatty Acids. Cancer Epidemiol Biomarkers Prev 2006 15: 1791-1798
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