The largest study ever to examine the association of dietary fats and prostate cancer risk has found what's good for the heart may not be good for the prostate.
Researchers at Fred Hutchinson Cancer Research Center found that men with the highest blood percentages of docosahexaenoic acid, or DHA, an inflammation-lowering omega-3 fatty acid commonly found in fatty fish, have two-and-a-half-times the risk of developing aggressive, high-grade prostate cancer compared to men with the lowest DHA levels.
Conversely, the study also found that men with the highest blood ratios of trans-fatty acids – which are linked to inflammation and heart disease and abundant in processed foods that contain partially hydrogenated vegetable oils – had a 50 percent reduction in the risk of high-grade prostate cancer. In addition, neither of these fats was associated with the risk of low-grade prostate cancer risk. The researchers also found that omega-6 fatty acids, which are found in most vegetable oils and are linked to inflammation and heart disease, were not associated with prostate cancer risk. They also found that none of the fats were associated with the risk of low-grade prostate cancer.
The mechanisms behind the impact of omega-3s on risk of high-grade prostate cancer are unknown.
Currently there is no official recommended daily allowance for omega-3 fats for adults or children, although many nutrition experts and physicians recommend 450 milligrams of omega-3 DHA per day as part of a healthy diet.
Resercher however said the overall beneficial effects of eating fish to prevent heart disease outweigh any harm related to prostate cancer risk.
These findings were published online in the American Journal of Epidemiology.
Filed under: Food, Health, News and Articles | Tagged: Cancer |
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