A groundbreaking study published in Gut suggests that the foods we eat may be influencing our body’s ability to fight off cancer, particularly colorectal cancer. Researchers have identified a link between high levels of omega-6 fatty acids in modern diets and an increased risk of inflammation that may promote tumor growth.
The imbalance of omega-6 to omega-3 fatty acids is stark in many modern diets. Historically, humans consumed these essential fats in roughly equal proportions. However, the rise of industrialized food production has skewed this balance. Over the past half-century, the amount of omega-6 in American diets has surged by 136%, largely due to the widespread use of inexpensive seed oils in fried and packaged foods.
Conversely, the intake of omega-3—found in fatty fish, flaxseeds, and walnuts—has diminished significantly, as dietary patterns shifted away from fresh, nutrient-rich foods. This imbalance can lead to chronic inflammation, which is a key factor in cancer development.
The study’s findings have significant implications for public health. Colorectal cancer rates are rising among younger populations, with millennials having twice the risk of colorectal cancer compared to those born in 1950. Factors like rising obesity rates, reduced physical activity, and changes in gut microbiota due to processed foods all contribute to this trend.
Dr. Timothy Yeatman, senior coauthor of the study, notes that when there is a chronic imbalance between omega-6 and omega-3 fatty acids, the body’s defenses falter, allowing mutations to take hold and tumors to thrive. The study highlights the need for a balanced diet rich in omega-3 fatty acids and whole foods to support our immune system in fighting cancer.
Source: https://finance.yahoo.com/news/study-links-common-cooking-oils-163000634.html