New research from the University of Georgia has found that omega-3 and omega-6 fatty acids may significantly reduce the risk of developing various types of cancer, including colon, stomach, and lung cancers.

The study followed over 250,000 participants for more than a decade, during which nearly 30,000 individuals were diagnosed with some form of cancer.

Findings revealed that participants with higher blood levels of omega-3 had lower rates of digestive system cancers and lung cancer, while high levels of omega-6 fatty acids were linked to lower rates of 14 different cancers, including brain cancer and malignant melanoma.

Importantly, the protective benefits of these fatty acids were found to be independent of other risk factors such as body mass index (BMI), alcohol consumption, or physical activity levels.

The study also indicated that younger participants, particularly women, experienced a stronger beneficial effect from omega-6 fatty acids.

These findings suggest that increasing the intake of unsaturated fats like omega-3 and omega-6 could help reduce cancer risk, with variations noted by age, gender, and smoking status.

Despite their health benefits, many Americans do not consume adequate amounts of omega-3 and omega-6 through their diets, which has led to the popularity of fish oil supplements.

Fish oil supplements are widely regarded for their potential health benefits, including reductions in high cholesterol and heart disease risk.

Registered dietitian Monique Richard advocates for a 'food first' approach to obtain these fatty acids, suggesting that supplements should be a secondary option if necessary.

Experts emphasize the importance of dietary choices in cancer risk reduction, recommending foods rich in these fatty acids, such as fish, nuts, and seeds.

However, the study also noted a potential slight increase in prostate cancer risk associated with high omega-3 levels, indicating that the decision to take fish oil supplements may not be universally applicable.

Future studies are needed to further explore the differences between omega-3 and omega-6 across cancer types and to validate these findings in diverse populations.