Fish Fatty Acids Can Help Reduce Liver Cancer Risks

For the last two decades, health benefits of polyunsaturated fatty acids known as Omega 3 fatty acids have been extensively studied and discussed. Polyunsaturated fatty acids are considered essential and play a role in stimulating metabolism, prevent various kinds of  inflammation, slow down the effects of aging (especially premature aging) and have anti-cancer properties. It was found out that these natural compounds can not be synthesized in our our body and should be received from their natural sources, mainly fish oil or plant oils like flaxseed oil, echium oil, etc. Omega 3 fatty acids in fish oil or fish are considered beneficial for preventing and treating a great deal of diseases, starting from cardiovascular diseases or cancer, and ending up with macular degeneration and chronic depression. Fish fatty acids are considered the best quality and the most effective Omega 3 fatty acids.

According to the findings of a new study conducted by a group of Japanese scientists, a regular consumption of polyunsaturated fatty acids is related to reduced risks of hepatocellular carcinoma (or liver cancer) formation. A team of experts at Japan Public Health Center–Based Prospective Study Group, led by Dr. Norie Sawada, found out that polyunsaturated fatty acids like docosahexaenoic acid, docosapentaenoic acid, and eicosapentaenoic acid, could play a role in lowering liver cancer risks. This is one of the most common types of cancer with a prevalence proportion of 6.2 cases per 100,000 population (2008). Risk factors and causes of liver cancer include chronic hepatitis, cirrhosis, diabetes, obesity, inherited metabolic disorders, chronic alcohol abuse, as well as living in African and South Asian countries.

The 11-year study involved analyzing extensive data on about 90,000 adults aged between 40 and 69 living worldwide and being involved in various activities. The participants were asked to fill questionnaires and indicate their daily nutrition routine. According to their daily fish and fatty acid consumption, the participants were divided into 5 groups, and it turned out that those who consume fish rich in polyunsaturated fatty acids, namely trout, salmon, sardine, eel, mackerel, and others, on a daily basis, had up to three times lower risks of suffering from liver cancer compared to those who were consuming fish 3-4 times a month. The scientists are convinced that polyunsaturated fatty acids in fish oil and fish have powerful anti-inflammatory effects on liver, this way slowing down hepatocellular carcinoma development.

The scientists underline that their findings have shown the mentioned properties of fish fatty acids, but there is no evidence of the fact that it is possible to enjoy the same benefits by using dietary supplements with polyunsaturated fatty acids. Also, according to Dr. Norie Sawada, all the data and findings were based on solely self-report of the participants of the research. Full information about  the findings, backgrounds, resources, methods, and conclusions of the scientists in the framework of this interesting study, which was recently published in the journal Gastroenterology, could be found in this article. It is also very important to learn as much as possible about this serious health problem, the most common causes of liver cancer and available prevention technologies.

Author Info: Hi! My name is Carla and I am a 5th year medical student at HYMS. I am interested in alternative medicine and I have done months researching the topic of herbal medicine. Besides, I like interviewing people and learning more about their experiences with one or another type of herbal treatments. I am willing to contribute to this site with my knowledge, and I would be happy to help you out to the best of my ability with any specific questions or problems related to alternative medicine.

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