Higher intake of Fish oil fatty acids significantly reduce the risk of colon cancer

July 12, 2007

Researchers from the University of Edinburgh and the University of Aberdeen recruited 1,455 colon cancer patients and compared them with 1,455 cancer free individuals. When comparing the highest vs. the lowest intake of omega-3 fatty acids (a.k.a. fish oils) it was found that being rich in these oils decreases your risk of developing colon cancer by 37%. When they measured the oils separately increased intake of EPA was associated with a 41% decreased risk and DHA was associated with a 37% decreased risk. The study is published in the July 2007 issue of the American Journal of Epidemiology.

Having higher blood levels of Vitamin D decreases the risk of both colorectal and colon cancer

Having a low level of active Vitamin D is implicated in the development of colon and rectal cancers. In this study scientists from the Harvard School of Public Health and the Dana-Farber Cancer Institute crunched data comparing male colorectal cancer patients compared with cancer free subjects. The results were startling; a 54% decreased risk of developing colon cancer in subjects with higher levels of active Vitamin D. When studies were pooled; the results of a study on women was added, there was also a drop in the risk of colorectal cancer by 34% (colon cancer decreased risk was 46% in the mixed studies). The study is published on line ahead of print in the July 10th, 2007 issue of the Journal of the National Cancer Institute. Commentary by Jerry Hickey, R.Ph.; On June 8th we posted a study from Creighton University School of Medicine in Omaha showing that a combination of Vitamin D and Calcium when used over a period of time (three to four years) decreased the risk of cancer in older women by an incredible 60% to 77%. On the same day we published a study from Vanderbilt University School of Medicine showing that consistent users of Green Tea over a six-year period decreased their risk of developing colon and rectal cancer by 57% compared to inconsistent users.

Great promise for Turmeric use in colorectal cancer patients

In preclinical and animal studies Turmeric supplying Curcumin consistently inhibits breast, colon, stomach, liver, oral, leukemia, cervical, ovarian, pancreatic, and prostate cancer cells. The robust effect against colorectal cancer has led to five Phase I clinical trials showing the safety of Turmeric and its tolerability in colorectal cancer patients and the maximal level of tolerance is still open because in these trials the patients took up to 8000 mg a day. The success of these trials has led to Phase II clinical trials that are currently enrolling patients. The overwhelming in vitro evidence and completed clinical trials show that Turmeric may be useful in these patients. The review is published in the April 18th, 2007 issue of Cancer Letters