Title: Omega-6 Overload: How Ultraprocessed Foods May Aid Colon Cancer Cells
Are the foods we eat quietly aiding colon cancer : r/coloncancer – Reddit”>colon cancer cells? A new study suggests that an excess of certain omega-6 fatty acids, potentially from ultraprocessed foods in our diet, could be inhibiting the anti-inflammatory properties of essential omega-3 fatty acids.
"Every day, mutations occur in the GI tract, and usually, they’re immediately neutralized by the immune system with the help of molecules or mediators from omega-3s," said Timothy Yeatman, co-author of the study published in Gut, the journal of the British Society of Gastroenterology. "But if we have a body subject to several years of chronic inflammation created by an imbalance of omega-6, generally found in ultraprocessed and ‘fast food,’ it’s easier for a mutation to take hold and more difficult for the body to fight it."
The Western diet is often rich in omega-6 fatty acids, as they’re commonly used in oils for frying fast food and producing ultraprocessed foods, which make up approximately 70% of U.S. consumption. The most common omega-6 in Americans’ diets is linoleic acid, found in corn, peanut, soybean, safflower, and sunflower oils.
Many people have a significant imbalance between omega-6 and omega-3 in their bodies, with a 2015 study showing that linoleic acid levels in U.S. adults’ body fat increased by 136% over the last half-century.
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What are Essential Fatty Acids?
Both omega-3 and omega-6 polyunsaturated fatty acids are essential for human health, but our bodies can’t produce them, so we must obtain them through our diet. Omega-3s, found in plentiful amounts in fatty fish like salmon, as well as in flaxseeds, chia seeds, nuts, and pine nuts, maintain cell membranes, provide energy, support immune function, and reduce inflammation at optimal levels.
Omega-6s are also necessary for good health, stimulating hair growth, regulating metabolism, improving bone health, and even acting as anti-inflammatories in some cases. However, omega-6s can also be converted into molecules like prostaglandins, which signal the start of inflammation – not great for extended periods.
A Worrying Trend
Colon cancer was traditionally a disease of the elderly, but it’s now increasing among younger adults. Cases diagnosed among those under 50 continue to rise in the U.S. and globally. Millennials, born between 1981 and 1996, have double the risk of colon cancer compared to those born in 1950.
Obesity could explain this trend, but some young patients are vegetarians and fitness enthusiasts. Increasingly, evidence suggests a link between a poor diet high in ultraprocessed foods, red and processed meat, and lack of fresh fruits and vegetables, and young-onset colon cancer.
Tamimg Inflammation to Let the Body Heal
In the new study, researchers analyzed colon cancer tissue from 80 U.S. patients, comparing the tumor with normal colon tissue from the same patient. Their goal: identify specialized pro-resolving mediators produced by the body from omega-3s, including EPA and DHA, during the resolution phase of acute inflammation.
"Resolving inflammation is crucial for the body to heal from a lesion or infection," Yeatman explained. "The immune system fights the infection with inflammation, like a fever, and then treats that inflammation with specialized pro-resolving mediators created from omega-3 derivatives."
However, omega-3 mediators only activate when the body is fighting inflammation and can be difficult to detect during the early stages. Researchers employed a highly sensitive analytical technique to measure quantities of various omega-3 and omega-6 mediators in the cancerous tumor samples.
They found a perfect balance between omega-6 and omega-3 molecules in the control tissue, but a significant imbalance in the tumor microenvironment. Omega-6 fatty acids from ultraprocessed foods were producing more proinflammatory molecules inside the cancerous tumor but not in the control tissue, leading to unchecked inflammation and further DNA damage.
Boost Your Omega-3 Intake
Experts recommend maximizing your omega-3 intake through diet. EPA and DHA are found in fatty fish like anchovies, salmon, herring, sardines, sea bream, tuna, and trout, as well as oysters and mussels. Aim for two 3.5-ounce servings per week, varying your seafood choices to reduce mercury and other environmental contaminant risks.
Another essential omega-3, alpha-linolenic acid (ALA), is found in nuts and seeds like walnuts, chia seeds, and flaxseeds, with flaxseeds and flaxseed oil providing the highest amounts. Incorporate ground flaxseeds or chia seeds into your granola or yogurt, and snack on small portions of nuts throughout the day.
Consider taking a high-quality fish oil supplement, but consult your doctor first, especially if you have any blood clotting disorders or are taking blood-thinning medications, as omega-3s have anticoagulant effects.
Sources: Gut journal, American Heart Association, Harvard Medical School
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