Omega-3 and Omega-6 Fatty Acids Linked to Lower Cancer Risk

A new study suggests that increasing intake of these healthy fats may reduce the risk of several cancer types.

Higher levels of omega-3 and omega-6 fatty acids are associated with a reduced risk of developing various cancers.
The study analyzed data from over 250,000 participants in the UK Biobank over approximately 12 years.
Omega-3 fatty acids showed protective benefits against colon, stomach, and lung cancers, but may increase prostate cancer risk.
Omega-6 fatty acids were linked to lower rates of 14 different cancers, including brain and bladder cancers.
Researchers emphasize the importance of including these fatty acids in the diet for potential cancer prevention.