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Omega-3s and the Big "C"

Omega 3 fatty acids deliver a wide range of benefits to our everyday health. Benefits include improved cardiovascular health, glowing skin, reduced eczema, and lowered blood pressure. Unfortunately, Americans do not get nearly as much as the recommended intake requires and our bodies are not able to make them on their own. To obtain them, we must consume them in our diets.


Recently, research has been done at Stanford to show how omega 3's prevent cancer development by a reduction of inflammation. Omega-3 fatty acids also “slow cancer cell growth and division and stopping cancer cells from producing new blood vessels” (Omega-3 Fatty Acids). To obtain the highest amount of omega-3 fatty acids, cold water fish like salmon and sardines are a reliable source. Other high food sources are flax seeds, chia seeds, walnuts, and many beans. An efficient way to consume omega-3s is by adding chia or flax seeds into a smoothie. Other research has shown that omega-3 fatty acids “reduce tumor development in breast and prostate cancer” (Omega-3 Fatty Acids).


Doctors typically recommend omega-3 polyunsaturated fatty acids in nutritional therapy for cancer patients. The anti-inflammatory properties may help reside some symptoms of treatments. The benefits of omega-3 can help improve outcomes during and after treatment. Cancers that are linked to inflammation include lung, prostate, and liver cancer.

A diet high in antioxidants also has cancer-reducing symptoms. Vegetables such as broccoli, kale, and cauliflower are considered cruciferous vegetables which carotenoids. Stanford has also studied the effects of carotenoids and cancer and it has been shown to decrease growth. Antioxidants also prevent free radical damage that is linked to cancer development.


References:

“Omega-3 Fatty Acids.” Stanford Health Care (SHC) - Stanford Medical Center, https://stanfordhealthcare.org/medical-clinics/cancer-nutrition-services/reducing-cancer-risk/omega-3-fatty-acids.html.

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