The Role of Omega-3 Fatty Acids in Cancer

Abstract

Increased evidence, from in vitro studies, animal and human trials, indicates that n-3 fatty acids, especially the long-chain polyunsaturated fatty acid eicosapentaenoic acid and docosahexaenoic acid present in fatty fish and fish oil impact on cancer. They seem to inhibit carcinogenesis, slow tumor growth, reduce inflammatory response, increase the efficacy of various cancer chemotherapy drugs and also radiation therapy against cancer. Another potential benefit of n-3 fatty acid supplementation is the effect of these fats on cancer induced cachexia. Several molecular mechanisms, whereby n-3 fatty acids may modify the carcinogenic process, have been proposed. These include the suppression of arachidonic acid-derived eicosanoids biosynthesis; the influence on the transcription factor activity, gene expression and signal transduction pathways; the alteration of estrogen metabolism; the increased or decreased production of free radicals and reactive oxygen species and; the mechanisms involving insulin sensitivity and membrane fluidity. The study aimed at describing the primary benefits of nutritional therapy based on AG n-3 supplementation usage on oncology patients, essentially approaching this fatty acid pathway. Although in vitro and animal studies have shown that n-3 fatty acids could be useful in cancer prevention and treatment, clinical trials on the impact of cancer treatment have shown conflicting results.