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

A study by the University of Georgia suggests that omega-3 and omega-6 fatty acids, found in fish oil and certain plant-based foods, may reduce the risk of several types of cancer, including colon, stomach, and lung cancers. The research, which analyzed data from over 250,000 participants in the UK Biobank, found that higher blood levels of these fatty acids were associated with a lower incidence of cancer. While the findings support increased intake of these unsaturated fats, further research is needed to understand their effects across different populations and cancer types.