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Fish Oil and Metastatic Prostate Cancer
At the Department of Nutrition at the Harvard School of public health, principal investigator Katrina, as well as several others, investigated whether high consumption of fish and marine fatty acids reduces the risk of prostate cancer in humans. Some experimental studies have suggested that marine fatty acids have an anti-tumor effect on prostate tumor cells.
In this study, 47,882 men participated in the Health Professionals Follow-up Study. Dietary intake was assessed in 1986, 1990, and 1994, using a validated food frequency questionnaire. During the 12 years of follow-up, 2,482 cases of prostate cancer were diagnosed, of which 617 were diagnosed as advanced prostate cancer including 278 metastatic prostate cancers.
Eating fish more than three times per week was associated with a reduced risk of prostate cancer, and the strongest association was for metastatic cancer. Intake of marine fatty acids from food showed a similar but weaker association. The researchers found that each additional daily intake of 0.5 g of marine fatty acid from food was associated with a 24% decreased risk of metastatic cancer.
It was found that men with high consumption of fish had a lower risk of prostate cancer, especially for metastatic cancer. This research was published on MEDLINE in January of 2003. Marine fatty acids may account for part of the effect, but other factors in fish may also play a role. Using the Marine fatty acids provided for somewhat of a control option and also allowed them to test another source of omega-This study did not test any women. The control group was men that were not supplementing their diets with fish oils or marine oils.
Fish Oil and TNF Suppression in Cancers
Robert F Grimble, W Martin Howell, Gillian O’Reilly, Stephen J Turner, Olivera Markovic, Sharon Hirrell, J Malcolm East and Philip C Calder were all involved in a study that was published in The Journal of Oncology in July of 2006. They conducted their research at Institute of Human Nutrition, School of Medicine, and the Biochemistry and Molecular Biology Division, School of Biological Sciences, University of Southampton, Southampton, United Kingdom, and the Histocompatibility and Immunogenetics Laboratory, Southampton University.
The background of this study is as follows: tumor necrosis factor (TNF-) mediates inflammation. High TNF- production has adverse effects during disease. Polymorphisms in the TNF- and lymphotoxin genes influence TNF- production.
Fish oil suppresses TNF- production and has variable anti-inflammatory effects on disease. The researchers examined the relation between TNF- and lymphotoxin genotypes and the ability of dietary fish oil to suppress TNF- production by peripheral blood mononuclear cells (PBMCs) in healthy men.
The study design: Polymorphisms in the TNF- and lymphotoxin were determined in 111 healthy young men. TNF- production by endotoxin-stimulated PBMCs was measured before and 12 week after dietary supplementation with fish oil (6 g per day).
The results were that Homozygosity for TNFB*2 were 2.5 times more frequent in the highest than in the lowest tertile of inherent TNF- production. The percentage of subjects in whom fish suppressed TNF- production was lowest (22%) in the lowest tertile and doubled with each ascending tertile. In the highest and lowest tertiles, mean TNF- production decreased by 43% (P < 0.05) and increased by 160% (P < 0.05), respectively. In the lowest tertile of TNF- production, only TNFB*1/TNFB*2 heterozygous subjects were responsive to the suppressive effect of fish oil.
In the middle tertile, this genotype was 6 times more frequent than the other lymphotoxin genotypes among responsive individuals. In the highest tertile, responsiveness to fish oil appeared unrelated to lymphotoxin genotype.
The conclusion they found was the ability of fish oil to decrease TNF- production is influenced by inherent TNF- production and by polymorphisms in the TNF- and lymphotoxin genes.
Fish Oil Consumption and Cancer Risk
Fish consumption and cancer risk was the name of the study conducted by Estevez Fernandez. He conducted his research at The Institut Universitari de Salut Pública de Catalunya and the research was published in The Annals of Oncology in April of 2006.
The background of the study was that although several studies have investigated the relation between fish consumption and the risk of cardiovascular diseases, less attention has been paid to the relation between fish consumption and cancer risk.
The objective was the relation between frequency of consumption of fish and risk of selected neoplasms was analyzed by using data from an integrated series of case-control studies conducted in northern Italy between 1983 and 1996. The overall data set included the following incident, histologically confirmed neoplasms: oral cavity and pharynx (n = 181), esophagus (n = 316), stomach (n = 745), colon (n = 828), rectum (n = 498), liver (n = 428), gallbladder (n = 60), pancreas (n = 362), larynx (n = 242), breast (n = 3412), endometrium (n = 750), ovary (n = 971), prostate (n = 127), bladder (n = 431), kidney (n = 190), thyroid (n = 208), Hodgkin disease (n = 80), non-Hodgkin lymphomas (n = 200), and multiple myelomas (n = 120).
Control subjects were 7990 patients admitted for acute, nonneoplastic conditions unrelated to long-term modifications of diet. Odds ratios (ORs) were computed for subsequent levels of fish consumption compared with no or occasional consumption (<1 serving/wk) by using multiple logistic regression, including terms for several covariates.
There was a consistent pattern of protection against the risk of digestive tract cancers with fish consumption: oral cavity and pharynx, OR = 0.5 for the highest compared with the lowest level of consumption; esophagus, OR = 0.6; stomach, OR = 0.7; colon, OR = 0.6; rectum, OR = 0.5; and pancreas, OR = 0.7.
There were inverse trends in risk of larynx (OR = 0.7), endometrial (OR = 0.8), and ovarian (OR = 0.7) cancers and multiple myeloma (OR = 0.5). No pattern of cancer risk in relation to fish consumption was observed for cancers of the liver, gallbladder, breast, bladder, kidney, or thyroid or for lymphomas.
The final conclusion was this study suggests that the consumption of even relatively small amounts of fish is a favorable indicator of the risk of several cancers, especially of the digestive tract.Omega 3 fish oils Pure EPA is available exclusively from mind 1st.
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