TITLE:
Exploring the Role of Omega Fatty Acids in Colorectal Cancer—A Systematic Review
AUTHORS:
Jahnavi Ethakota, Bipneet Singh, Haseeb Tareen, Niroshan Ranjan, Sakshi Bai, Oboseh John Ogedegbe, Chidamber Bharath Alamelumangapuram
KEYWORDS:
Omega Fatty Acids, PUFA, Colon Cancer, Prostaglandin, Carcinoma
JOURNAL NAME:
Open Journal of Gastroenterology,
Vol.15 No.7,
July
2,
2025
ABSTRACT: Introduction: Colorectal cancer (CRC) is the third leading cause of cancer deaths in the United States. There has been literature suggesting that omega-3 polyunsaturated fatty acids (omega-3 PUFAs) might be protective against colorectal cancer by promoting cell death and reducing inflammation via downregulating the inflammatory cascade through inhibition of prostaglandin-endoperoxide synthase 2. Laboratory research shows benefit, whereas observational studies in humans show no overall association. Materials and Methods: PRISMA guidelines were followed. MeSH terms including (Omega fatty acids or omega-3 or omega-6 Polyunsaturated fatty acids) AND (Colorectal cancer or colorectal carcinoma or colon cancer) were used. Cochrane, PubMed, and Google Scholar were used as search engines. 19 studies resulted, 2 were duplicates, 6 were case reports, and 4 were literature reviews, leaving 7 studies for review, which includes randomized control trials and prospective cohort studies. Discussion and Results: We evaluated the association between omega fatty acid intake and colorectal cancer (CRC) risk. Consistent with findings from the VITAL trial, the Alliance trial, the study by Kanto et al., and several large prospective cohort studies, our results showed no significant association between omega-3 fatty acid consumption and CRC incidence. These findings suggest that, despite their proposed anti-inflammatory properties, omega fatty acids do not provide measurable protection against colorectal cancer. The prospective cohort study revealed no association between fish, omega-3 or omega-6 PUFA intake and CRC risk. Results suggest that associations between PUFA intake and CRC may vary by gender, subsite, and genetic risk. Conclusion: Based on the available data, there is no significant association between omega fatty acid supplementation and colorectal cancer risk. Further research is warranted to clarify the role of dietary factors in CRC prevention.