Omega-3 fats demonstrate ability to slow or stop breast cancer proliferation

Natural News | May 16, 2013

By John Phillip

Omega-3 fats have been repeatedly validated in the fight against cardiovascular disease, dementia and many lines of cancer. Triple-negative breast cancer is a particularly aggressive form of the disease that is typically unresponsive to many natural treatments due to its invasive manner of proliferation. New research is now providing solid evidence that the long-chain omega-3 fats, DHA and EPA, can provide an effective shield against this insidious form of breast cancer.

In an effort to build on prior studies that demonstrate the effectiveness of omega-3 fatty acids in the fight against many cancerous cell types, researchers from Fox Chase Cancer Center and the Temple University Health System have found that omega-3 fatty acids and their metabolite products slow or stop cancerous cell growth in triple-negative breast cancer cells more effectively than cells from other types of the disease. Scientists presented the results of their study to the AACR Annual Meeting.

Omega-3 fatty acids promote programmed cancer cell death to shield against spread of the disease

Researchers identified potent sources of omega-3 fatty acids including oily fish like sardines and salmon, and also include oils derived from plants like hemp, walnuts and flax seeds. Although plant sources of omega-3 fats do not provide the pre-formed forms of DHA and EPA fats, prior research bodies indicate these foods can negatively affect critical mechanisms in cancer cells, namely those responsible for proliferation and for apoptosis, or programmed cell death. Fatty fish and fish oil supplements provide pre-formed long-chain fats that maximize bioavailability.

 

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