Comment in: Am J Clin Nutr. 1992 Mar;55(3):760-1 Omega-3 fatty acids in health and disease and in growth and development. Simopoulos AP. Center for Genetics, Nutrition and Health, Washington, DC 20009. Several sources of information suggest that man evolved on a diet with a ratio of omega 6 to omega 3 fatty acids of approximately 1 whereas today this ratio is approximately 10:1 to 20-25:1, indicating that Western diets are deficient in omega 3 fatty acids compared with the diet on which humans evolved and their genetic patterns were established. Omega-3 fatty acids increase bleeding time; decrease platelet aggregation, blood viscosity, and fibrinogen; and increase erythrocyte deformability, thus decreasing the tendency to thrombus formation. In no clinical trial, including coronary artery graft surgery, has there been any evidence of increased blood loss due to ingestion of omega 3 fatty acids. Many studies show that the effects of omega 3 fatty acids on serum lipids depend on the type of patient and whether the amount of saturated fatty acids in the diet is held constant. In patients with hyperlipidemia, omega 3 fatty acids decrease low-density-lipoprotein (LDL) cholesterol if the saturated fatty acid content is decreased, otherwise there is a slight increase, but at high doses (32 g) they lower LDL cholesterol; furthermore, they consistently lower serum triglycerides in normal subjects and in patients with hypertriglyceridemia whereas the effect on high-density lipoprotein (HDL) varies from no effect to slight increases. The discrepancies between animal and human studies most likely are due to differences between animal and human metabolism. In clinical trials eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in the form of fish oils along with antirheumatic drugs improve joint pain in patients with rheumatoid arthritis; have a beneficial effect in patients with ulcerative colitis; and in combination with drugs, improve the skin lesions, lower the hyperlipidemia from etretinates, and decrease the toxicity of cyclosporin in patients with psoriasis. In various animal models omega 3 fatty acids decrease the number and size of tumors and increase the time elapsed before appearance of tumors. Studies with nonhuman primates and human newborns indicate that DHA is essential for the normal functional development of the retina and brain, particularly in premature infants. Because omega 3 fatty acids are essential in growth and development throughout the life cycle, they should be included in the diets of all humans. Omega-3 and omega 6 fatty acids are not interconvertible in the human body and are important components of practically all cell membranes. Whereas cellular proteins are genetically determined, the polyunsaturated fatty acid (PUFA) composition of cell membranes is to a great extent dependent on the dietary intake.(ABSTRACT TRUNCATED AT 400 WORDS) Publication Types: Review Review, tutorial PMID: 1908631 [PubMed - indexed for MEDLINE]
18: J Nutr 1989 Apr;119(4):521-8 Summary of the NATO advanced research workshop on dietary omega 3 and omega 6 fatty acids: biological effects and nutritional essentiality. Simopoulos AP. Division of Nutritional Sciences, International Life Sciences Institute Research Foundation. A number of human studies presented at the workshop indicate that the premature infant at birth is biochemically deficient in docosahexaenoic acid (DHA) in both the brain and liver phospholipids, and that DHA is essential for normal visual acuity. The amount of DHA necessary to maintain normal amounts of the liver and brain phospholipids postnatally is 11 mg/kg daily. Elderly patients on long-term gastric tube feedings and others on long-term intravenous fluids and on total parenteral nutrition are particularly prone to deficiencies of alpha-linolenic acid, eicosapentaenoic acid (EPA) and DHA. The amounts estimated to prevent deficiencies in the elderly are 800-1100 mg/d of alpha-linolenic acid and 300-400 mg/d of EPA and DHA combined. Preliminary data indicate that children with malnutrition and mucoviscidosis, women with toxemia, and elderly people have decreased amounts of DHA in plasma phospholipids. The omega 3 fatty acids lower triglycerides and, at high levels, lower cholesterol. The anti-aggregatory, anti-thrombotic and anti-inflammatory properties of omega 3 fatty acids have been confirmed, and a dose-response curve is emerging. Despite the increase in bleeding time, no clinical evidence of bleeding has been noted by the investigators in any of the studies. Clinical trials are necessary in order to precisely define the dose and mechanisms involved in defining the essentiality of omega 3 fatty acids in growth and development and their beneficial effects in coronary heart disease, hypertension, inflammation, arthritis, psoriasis, other autoimmune disorders, and cancer. Publication Types: Congresses Review Review, tutorial PMID: 2564887 [PubMed - indexed for MEDLINE]
2: Pharmacol Ther 1999 Sep;83(3):217-44 Omega-3 fatty acids as cancer chemopreventive agents. Rose DP, Connolly JM. Division of Nutrition and Endocrinology, American Health Foundation, Valhalla, NY 10595, USA. david@westnet.com There is both epidemiologic and experimental evidence that the long-chain omega-3 fatty acids (FAs), which occur at high levels in some fish oils, exert protective effects against some common cancers, notably those of breast, colon, and, perhaps, prostate. Multiple mechanisms are involved in this chemopreventive activity, including suppression of neoplastic transformation, cell growth inhibition and enhanced apoptosis, and antiangiogenicity; however, a common feature of most of these biological effects is the inhibition of eicosanoid production from omega-6 FA precursors. Several of the known risk factors for breast, and colon cancer may be favorably modified by dietary omega-3 FA supplementation, and the implementation of clinical chemoprevention trials is now feasible. Publication Types: Review Review literature PMID: 10576293 [PubMed - indexed for MEDLINE]
4: Curr Opin Clin Nutr Metab Care 1999 Mar;2(2):121-6 n-3 polyunsaturated fatty acids and cancer. Bougnoux P. CORAD, Hopital Bretonneau, Tours, France. bougnoux@med.univ-tours.fr n-3 Polyunsaturated fatty acids are promising molecules in cancer prevention and the potentiation of cancer treatment. Recent studies have highlighted the importance of their interactions with other food components. Their effects on tumor growth depend upon background levels of n-6 polyunsaturated fatty acids and antioxidants, and this could account for previously inconsistent results in experimental carcinogenesis. Recognition of the role of lipoperoxidation in the anti-tumor effects of polyunsaturated fatty acids, which is apparent in a variety of in-vitro or in-vivo systems, has been a major advance in the field. Consequently, n-3 polyunsaturated fatty acids appear to be excellent substrates for lipid peroxidation in situations where an oxidative stress is involved, such as in the action of several cytotoxic agents in the treatment of cancer. Publication Types: Review Review, tutorial PMID: 10453342 [PubMed - indexed for MEDLINE]
16: Am J Epidemiol 1990 1: Ann N Y Acad Sci 1999;889:152-6 European trials on dietary supplementation for cancer prevention. Biasco G, Paganelli GM. Istituto di Ematologia ed Oncologia Medica Ludovico e Ariosto Seragnoli, University of Bologna, Italy. gbiasco@med.unibo.it European institutions aimed at cancer research and control are spending sizable resources to develop preclinical and clinical chemoprevention trials. Pilot studies showed positive effect on colorectal cell proliferation from supplementation with calcium; vitamins A, C, and E; omega-3 fatty acids; and folic acid. A significant reduction in adenoma recurrence after polypectomy was found in patients randomly assigned to take vitamin A, C, and E supplementation or, to a lesser extent, lactulose. Although first reports showed a disquieting higher incidence of lung cancer in male smokers who took beta-carotene supplementation, the European Organization of Research and Treatment of Cancer (EORTC) planned a chemoprevention study on the prevention of second primary tumors in patients with curatively treated head and neck or lung cancer (EUROSCAN). Retinol palmitate or N-acetylcysteine or both are given for two years. The European Cancer Prevention Organization (ECP) is carrying out a clinical trial in patients with previous adenomas of the large bowel, to test the efficacy of calcium or fiber supplementation on adenoma recurrence. ECP in collaboration with EURONUT has also started a multinational intervention study of the effect of H. pylori eradication and/or dietary supplementation with vitamin C on intestinal metaplasia. Publication Types: Review Review, tutorial PMID: 10668492 [PubMed - indexed for MEDLINE]
3: Prostaglandins Leukot Essent Fatty Acids 1999 May-Jun;60(5-6):421-9 Evolutionary aspects of omega-3 fatty acids in the food supply. Simopoulos AP. The Center for Genetics, Nutrition and Health, Washington, DC 20009, USA. Lcgnh@bellatlantic.net Information from archaeological findings and studies from modern day hunter-gatherers suggest that the Paleolithic diet is the diet we evolved on and for which our genetic profile was programmed. The Paleolithic diet is characterized by lower fat and lower saturated fat intake than Western diets; a balanced intake of omega-6 and omega-3 essential fatty acids; small amounts of trans fatty acids, contributing less than 2% of dietary energy; more green leafy vegetables and fruits providing higher levels of vitamin E and vitamin C and other antioxidants than today's diet and higher amounts of calcium and potassium but lower sodium intake. Studies on the traditional Greek diet (diet of Crete) indicate an omega-6/omega-3 ratio of about 1/1. The importance of a balanced ratio of omega-6:omega-3, a lower saturated fatty acid and lower total fat intake (30-33%), along with higher intakes of fruits and vegetables leading to increases in vitamin E and C, was tested in the Lyon Heart study. The Lyon study, based on a modified diet of Crete, confirmed the importance of omega-3 fatty acids from marine and terrestrial sources, and vitamin E and vitamin C, in the secondary prevention of coronary heart disease, and cancer mortality. Publication Types: Review Review, tutorial PMID: 10471132 [PubMed - indexed for MEDLINE]
5: J Am Coll Nutr 1999 Feb;18(1):26-9 Comment in: J Am Coll Nutr. 1999 Feb;18(1):4-5 Survey of nutrition knowledge of Canadian physicians. Temple NJ. Athabasca University, Alberta, Canada. OBJECTIVES: Previous reports have indicated that physicians generally have little training in nutrition and a poor knowledge of the subject. A survey was carried out to determine the nutrition knowledge of physicians working in general practice. METHODS: A questionnaire with multiple-choice questions was mailed to 248 physicians working in Alberta, Canada, mainly in Edmonton and Calgary. Non-respondents received a second questionnaire and a phone call. RESULTS: Completed questionnaires were received from 36.1% (84 of 233 eligible physicians). The average correct response was 63.1%. The results indicate that physicians are generally aware of information which has been publicized in the medical press: which nutrients are antioxidants; the nutrient associated with the prevention of neural tube defects (folate); the preventive action of fruit and vegetables against cancer; the energy value of fat (9 kcals/g); and the recommended fat intake (under 30% of energy). By contrast they have a poor knowledge of other important topics in nutrition: the typical salt intake of Canadians; the association between excess protein intake and calcium loss; the type of dietary fiber helpful in lowering the blood cholesterol level (soluble fiber); and the nutrient which helps prevent thrombosis (omega-3 fat). CONCLUSIONS: These results support other data that physicians need more training in nutrition. PMID: 10067655 [PubMed - indexed for MEDLINE]
6: Nippon Geka Gakkai Zasshi 1998 Jun;99(6):362-7 [An overview on chemoprevention of colorectal cancer]. [Article in Japanese] Narisawa T. Akita University College of Allied Medical Sciences, Japan. Chemoprevention of colorectal cancer has been extensively investigated in animal models and in high-risk human populations with inherited or acquired genetic changes, using anticarcinogenic agents from natural and synthetic sources. To understand active agents using a short-term assay, reliable intermediate biomarkers other than cancer are required as end-points. Endoscopically detectable aberrant crypt foci and adenomas are useful biomarkers in human intervention trials. Indomethacin and other nonsteroidal antiinflammatory drugs (NSAIDs) inhibit carcinogen-induced colon cancer development in rats. It was reported that a number of colorectal polyps in familial adenomatous polyposis patients regress after several months of sulindac treatment. Epidemiological studies have shown that regular use of aspirin and other NSAIDs reduces the risk of colorectal cancers and adenomas. In addition, ursodeoxycholic acid and alpha-difluoromethylornithine, a selective inhibitor of ornithine decarboxylase, have been employed in human intervention trials. Vegetable antioxidants such as carotenoids and flavonoids, omega-3 fatty acids, lactic acid bacteria, and indigestible oligosaccharides may also be promising chemopreventive agents. Publication Types: Review Review, tutorial PMID: 9695073 [PubMed - indexed for MEDLINE]
7: Nutr Rev 1996 Sep;54(9):259-79 Nutrition chemoprevention of gastrointestinal cancers: a critical review. Kim YI, Mason JB. Department of Medicine, University of Toronto, Ontario, Canada. Various strategies utilizing specific dietary factors have been investigated for their ability to modulate the development of several cancers of the gastrointestinal tract. The effects of fat, red meat, fiber, fruits and vegetables, and alcohol on colorectal carcinogenesis have been reasonably well defined. Folate, selenium, and omega-3 fatty acids are rapidly emerging as important agents in nutrition chemoprevention, while the role of antioxidant vitamins and calcium is less certain. Although recent intervention studies from China have suggested a protective role of certain vitamins and minerals for esophageal and gastric cancers, further data from prospective randomized intervention studies are needed. Until more firm data are available, the dietary recommendations provided by the American Cancer Society and the National Cancer Institute are appropriate guidelines. Publication Types: Review Review, academic PMID: 9009668 [PubMed - indexed for MEDLINE]
8: Dig Dis 1996 Mar-Apr;14(2):119-28 Pharmacologic prevention of colonic neoplasms. Effects of calcium, vitamins, omega fatty acids, and nonsteroidal anti-inflammatory drugs. Eastwood GL. State University of New York Health Science Center at Syracuse 1310-2399, USA. Dietary supplements of calcium, vitamins A, C, and E, carotenoids, and omega-3 fatty acids can reduce the yield of experimental cancers in animals and reverse the pattern of abnormal epithelial proliferation in animals and humans. Epidemiological studies indicate that diets containing high amounts of these agents convey a protective effect against the development of colon cancer. Moreover, regular aspirin use in humans appears to reduce the risk of colon cancer and sulindac causes regression of polyps in patients with familial polyposis. These agents are promising for the prevention of human colorectal cancer, but their efficacy has not yet been shown in prospective, controlled trials. Thus, although it is tempting to speculate that in the future we may treat our patients who have a predisposition to colon polyps and cancer, or even healthy people at average risk, with such ordinary supplements as calcium, vitamins, fish oil, or aspirin, such advice at this time is premature. Publication Types: Review Review, academic PMID: 8653938 [PubMed - indexed for MEDLINE]
9: Cancer Metastasis Rev 1994 Dec;13(3-4):285-302 Chemoprevention of colon cancer by dietary fatty acids. Reddy BS. Division of Nutritional Carcinogenesis, American Health Foundation, Valhalla, New York 10595, USA. During the last two decades, substantial progress has been made in the understanding of the relationship between the dietary constituents and development of colon cancer in man. Unlike studies of cancer among smokers and nonsmokers, nutritional epidemiologic studies are confronted with the inherent difficulty of assessing reasonably precise exposures. The lack of consistency between international correlation studies and case-control studies does not necessarily negate a dietary etiology of colon cancer because these inconsistencies may have arisen, at least in part, from methodological limitations. Some of these deficiencies in epidemiological studies of diet and cancer have been corrected; recent case-control studies demonstrated that high dietary fat is a risk factor for colon cancer development and that an overall increase in intake of foods high in fiber might decrease the risk for colon cancer. The results of epidemiologic studies may be assumed to present conservative estimates of the true risk for cancer associated with diet. The populations with high incidence of colon cancer are characterized by high consumption of dietary fat, which may be a risk factor in the absence of factors that are protective, such as whole-grain cereals and of other high-fiber. Laboratory animal model studies have shown that certain dietary lipids and fibers influence tumorigenesis in the colon. The data of metabolic epidemiological and laboratory animal model studies are sufficiently convincing with respect to enhancement of colon cancer by type of fat and protection by certain dietary fibers. Publication Types: Review Review, tutorial PMID: 7712591 [PubMed - indexed for MEDLINE]
10: Hawaii Med J 1994 May;53(5):142-5 Omega-3 fatty acids in Hawaii seafood. Ako H, Ota E, Ogasawara A. Department of Environmental Biochemistry, University of Hawaii. Omega-3 fatty acids, the most potent of which are found in seafood, are of interest because of their effects on cardiovascular and inflammatory diseases and their possible effects on cancer. However, consumers in Hawaii wishing to increase their dietary omega-3 to omega-6 fatty acid ratio are faced with the difficulty that several types of seafood popular in Hawaii and aquacultured seafood new in the marketplace have unknown omega-3 fatty acid levels. The purpose of this work is to determine omega-3 fatty acid levels of selected seafood and fish oil capsules. Several seafoods and some over-the-counter fish oil capsules were sampled and analyzed. Aku eggs, aquacultured hamachi (yellowtail jack from Japan), one sample of turbot, and EPA Plus, Promega, and Omega-3 Super EPA capsules were found to contain high levels of omega-3 fatty acids. Levels were comparable to those in the fatty fishes such as salmon and mackerel. Butterfish, mahimahi eggs; other fish oil capsules (ProEPA and Omega 3) contained moderate levels of omega-3 fatty acids. Fish cakes, seaweed, several lean fishes, and cod liver oil capsules had small quantities of omega-3 fatty acids. It appeared that the omega-3 fatty acid content of aquacultured species studied was significantly higher than in wild caught species. There was a substantial difference between claimed and actual omega-3 fatty acid levels in commercially available fish oil capsules. These findings can help consumers when selecting types of seafood for their diet that are good sources of omega-3 fatty acids. PMID: 8050896 [PubMed - indexed for MEDLINE]
11: Carcinogenesis 1993 Nov;14(11):2205-17 Diet and carcinogenesis. Rogers AE, Zeisel SH, Groopman J. Boston University School of Medicine, Department of Pathology, MA 02116. In summary there is a wealth of information on dietary and nutritional effects on carcinogenesis in laboratory rodents. Experimental studies based on epidemiological evidence, earlier experimental studies and known or predicted cellular, biochemical and molecular effects of nutrients have produced clear evidence that carcinogenesis in laboratory rodents is influenced by dietary intake of calories, fat, lipotropes (choline, methionine), vitamin A and related retinoids, Se, calcium, zinc, fiber, ethanol and a large number of non-nutrient components of foods. For these substances or groups of substances mechanistic hypotheses supported by experimental data and are leading to further research. The information provided will contribute to understanding of basic processes in carcinogenesis as well as of the specific interactions studied, and should contribute to significant advances in preventive medicine. Restriction of caloric intake of rodents by amounts 10% over a significant portion of their lifetime reduces tumorigenesis. That level of restriction reduces the rate of growth and maturation, and most experiments in this area employ greater restrictions that virtually abolish growth from a young age. Therefore, the observations are of interest in mechanistic studies, but their applicability to preventive medicine requires better definition of the degree and duration of restriction required for a significant effect and the age at which it must be imposed. Restriction of total fat intake and modifications to increase the intake of omega-3 fats have a reasonably consistent effect on tumorigenesis in rodents but a much less consistently demonstrable effect in humans. Again, the observations in rodents are providing a major stimulus to mechanistic studies. The lipotropes are extremely valuable as tools for investigating mechanisms of carcinogenesis in rodents. Their importance in the epidemiology of human cancer has yet to be demonstrated clearly and is a subject of research at present. The naturally occurring vitamins and minerals, as well as fiber, derive their importance in this context from investigations to explain the consistent epidemiological demonstrations of reduction of tumor risk with increased consumption of fruits and vegetables. The activity of the isolated nutrients as anticarcinogens in rodents has generally not matched the activity expected from epidemiological studies. The anticarcinogenic activity of many of the non-nutrient components of fruits and vegetables is remarkable in particular models, however, as is the activity of natural and synthetic retinoids. At present the results must be interpreted to indicate an important effect of combinations of the whole foods with identification of particular nutrients or non-nutrients in specific cases.(ABSTRACT TRUNCATED AT 400 WORDS) Publication Types: Review Review, academic PMID: 8242845 [PubMed - indexed for MEDLINE]
12: Vopr Pitan 1993 Jul-Sep;(4):41-4 [The role of diet in the prevention and treatment of precancerous conditions in the risk groups]. [Article in Russian] Sotnikova EN, Drakina LV, Isaev VA, Ibragimov VR, Bikbov TM, Lisianskaia IB, Soloveva NP, Aleksandrova LM. The authors studied feasibility of using flavours, particularly, agent M-1 containing basic nutrients of antipromotor action in available form and fish oil containing fatty omega-3 acids as well as natural vitamin E for correction of homeostasis in patients with gastrointestinal precancer. 142 patients at risk to develop gastrointestinal cancer received diets for 6 months by 2-month cycles: M-1 daily in a dose 15-50 g, fish oil in a dose 10-30 ml. Control subjects did not receive the diets. 6 months after the treatment start the test subjects exhibited regression of the disease in 36.6% the cases versus 14.1% in the controls. It is concluded that the above dietetic scheme promotes correction of antioxidant insufficiency and stabilization of cellular membranes in patients with mucosal dysplasia. Publication Types: Clinical trial Randomized controlled trial PMID: 8073693 [PubMed - indexed for MEDLINE]
13: Gastroenterology 1993 Apr;104(4):1239-41 Comment on: Gastroenterology. 1992 Se[;103(3):883-91 Gastroenterology. 1992 Sep;103(3):1096-8 Omega-3 fatty acids and bowel cancer. Dajani EZ. Publication Types: Comment Letter PMID: 8462820 [PubMed - indexed for MEDLINE]
14: J Nutr Sci Vitaminol (Tokyo) 1992;Spec No:148-52 n-3 fatty acids: biochemical actions in cancer. Karmali R. Memorial Sloan-Kettering Cancer Center, New York, New York. A number of reports indicate that fish n-3 PUFA inhibit the development, growth and progression of several experimental tumors. There emerges a pattern of complex and diverse biochemical actions of n-3 PUFA in different animal tumor models, from the studies undertaken to date to evaluate the underlying mechanisms. These findings, along with the recent epidemiological evidence of an inverse correlation between fish intake and incidence of some human cancers, makes it worthwhile to determine the role of n-3 PUFA in cancer. Publication Types: Review Review, tutorial PMID: 1297728 [PubMed - indexed for MEDLINE]
15: Am J Clin Nutr 1991 Sep;54(3):438-63 Sep;132(3):423-31 Diet and the risk of pancreatic cancer in men. Farrow DC, Davis S. University of New Mexico Medical Center, New Mexico Tumor Registry, Albuquerque 87131. To examine the relation between diet and pancreatic cancer, we conducted a population-based case-control study in western Washington. Cases (n = 148) were married men, aged 20-74 years, who were diagnosed with pancreatic cancer from July 1982 to June 1986. Controls (n = 188), identified by random digit dialing, were frequency matched to the cases by 5-year age groups. Wives responded as surrogates for both cases and controls. Wives were interviewed by telephone, and they completed a mailed, self-administered food frequency questionnaire. Results indicated that pancreatic cancer risk increased with increasing protein intake. The increased risk for heavy consumers of protein was largely confined to individuals aged 65 years and above. In that group, the odds ratio for those in the highest quartile of protein intake, relative to the lowest, was 6.0 (95% confidence interval 1.7-20.6). No association was found between pancreatic cancer risk and the intake of total fat, saturated fat, cholesterol, omega-3 fatty acids, or vitamins A and C. There was an unexpected inverse association between calcium intake and pancreatic cancer risk in these data. These findings are discussed in relation to possible etiologic mechanisms that they suggest. PMID: 2389747 [PubMed - indexed for MEDLINE]
17: Prev Med 1990 May;19(3):242-53 Types of dietary fat and the incidence of cancer at five sites. Hursting SD, Thornquist M, Henderson MM. Cancer Prevention Research Program, Fred Hutchinson Cancer Research Center, Seattle, Washington 98104. The specificity of a statistical association increases the likelihood that it represents a causal relationship. In exploring the relationship between dietary fat and cancer, specificity applies both to cancer sites (outcome) and to component fats (exposure). In this study, Armstrong-Doll criteria were used to select female cancer incidence data for breast, cervix, lung, and colon, and male incidence data for lung, colon, and prostate for 1973-1977 from 20 countries with reliable registry data. Truncated age-standardized rates were correlated with estimates of per capita disappearance of total fat and of saturated, monounsaturated, and polyunsaturated (total, fish omega-3, omega-6) fats in 1975-1977. Multiple regression analyses were standardized for estimated total calorie intakes and used to assess the association between each fat and incidence at each cancer site. Estimates of per capita dietary and crude fiber intakes were also included in the analysis. Total calorie intake was not associated with cancer at any site when controlled for total fat intake, whereas total fat intake was strongly associated with cancers of the breast, colon, and prostate even after adjustment for total calorie intake. Cancers of the lung and cervix were not correlated with dietary fat intake. Monounsaturated fat had no positive association with cancer at any site. Saturated fat was positively associated with incidence of cancers of the breast, colon, and prostate and polyunsaturated fat was associated with incidence of breast and prostate cancers but not colon cancer. Fiber intake, when included in the analysis, affected the magnitude of the fat-cancer correlations, particularly between total fat and colon cancer. Fish omega-3 polyunsaturated fat had a nonsignificant negative association with the cancer sites studied. The findings supported hypotheses based on the results of animal experiments showing that different kinds of fatty acids have different tumor-promoting capabilities. PMID: 2377587 [PubMed - indexed for MEDLINE]