Increasing Omega-3s in Diet May Reduce Risk of Breast Cancer
By Robert Latkany, MDJuly 02, 2009
What do dark oily fish and breast cancer have in common? If you eat more fatty fish you are less likely to develop breast cancer. According to a June 2009 case-control study by Kim et al, eating high quantities of fatty fish reduces the risk of breast cancer in pre- and postmenopausal women.
Cold water fatty fish like salmon, mackerel, anchovies, sardines and trout are high in a type of polyunsaturated fatty acid known as Omega-3 fatty acids. Omega-3 fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are essential nutrients that can only be obtained through the consumption of food or supplements because our bodies can’t produce them. While fatty fish is the most widely recognized source of Omega-3 fatty acids, flax, eggs, certain nuts (walnuts), and grass fed sources of meat also contain high quantities.
Kim et al also found that postmenopausal women who ate on average more than 0.1 grams of EPA and 0.21 grams of DHA from fish per day reduced their risks of breast cancer almost three fold. A two- fold reduction was also noted in premenopausal women.
A study by Thiebaut et al suggests that the interaction of Omega-3 fatty acids with antioxidant rich foods may be more important than Omega-3 fatty acid consumption alone. They found that breast cancer risks were reduced when the polyunsaturated fatty acid consumption was from fruits, vegetables and vegetable oils rather than from nuts and processed foods. So it is very possible that not all sources of omega-3 fatty acids are created equal, whether it is from a specific food source or a supplement. In this case, eating a well-balanced diet rich in antioxidants is not just wise, it’s essential.
The National Cancer Institute estimates that there will be 192,370 newly diagnosed cases of breast cancer in 2009 in the United States and 40,170 deaths due to breast cancer this year. Death due to breast cancer is most commonly due to metastasis, or the spread of cancer cells far from their original source.
Altenburg and colleague discovered that treating breast cancer cells with Omega-3 fatty acids reduces their ability to spread by changing the expression of a receptor on the surface of the cell that controls signaling and migration of cancer cells. The same benefit was not observed in control cells treated with stearic acid.
Finding the best cures for various kinds of cancer is an ongoing struggle and many people rely on complementary or alternative medicine to aid in the fight. In a study by Greenlee et al, 1 out of 5 women used alternative therapy like Omega-3 fatty acids, green tea, glucosamine, or prayer even before their diagnoses of breast cancer. Immediately after their diagnosis, nearly 9 out of 10 women used complementary or alternative therapy.
While the benefit or risk of self-treating with omega-3 fatty acid supplements to prevent or treat breast cancer is still unclear, paying attention to getting enough omega-3s in one’s diet through food has got to be the right thing to do. Doctors need to play a more active role in the nutritional guidance of their patients. Omega-3 fatty acids are a promising source of nutrients, especially for breast cancer patients.
This story is dedicated to our dear friend Meighan Coughlin who passed away on June 26 2009 from inflammatory breast cancer.
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