Recent research suggests that your dietary choices may influence your body's capacity to combat colon cancer cells. The primary concern is an excessive intake of specific omega-6 fatty acids, likely stemming from ultra-processed foods, which could impede the anti-inflammatory and cancer-fighting capabilities of omega-3 fatty acids. "Daily mutations occur in the gastrointestinal tract, which are typically neutralized by the immune system with the assistance of omega-3 derived molecules or mediators," explained Dr. Timothy Yeatman, senior co-author of the study featured in the journal Gut, published by the British Society of Gastroenterology. "However, if the body is subjected to a chronic inflammatory state due to an imbalance of omega-6s, commonly found in ultra-processed and junk foods, it becomes easier for mutations to persist and more challenging for the body to counteract them," Yeatman, a surgical oncologist and professor at the University of South Florida and the Tampa General Hospital Cancer Institute, added.

The Western diet is typically rich in omega-6 fatty acids, a fact attributed to the widespread use of seed oils for frying fast foods and the production of ultra-processed foods, which constitute approximately 70% of the US food supply. Linoleic acid, an omega-6 fatty acid present in corn, peanut, soybean, safflower, and sunflower oils, is the most prevalent omega-6 in the US food supply. Many individuals exhibit a significant imbalance in their omega-6 to omega-3 ratio—a 2015 study revealed that linoleic acid levels in American adipose tissue have surged by 136% over the past five decades.

"It's a stretch to claim that omega-6s from ultra-processed foods are the culprit. Americans have low omega-3 levels because they tend to avoid fatty fish like mackerel, herring, and sardines, which are excellent sources," commented Dr. Bill Harris, a professor of internal medicine at the Sanford School of Medicine, University of South Dakota, and not affiliated with the study. "Don't blame omega-6s; the real issue is the deficiency of omega-3 fatty acids," Harris, also the president and founder of the Fatty Acid Research Institute in Sioux Falls, South Dakota, emphasized.

Both omega-3 and omega-6 polyunsaturated fatty acids are crucial for human health, as the body cannot synthesize them and must obtain them through diet. Omega-3s, abundant in fatty fish such as salmon, as well as flaxseeds, chia seeds, pecans, walnuts, and pine nuts, maintain cellular health, provide energy, support immune function, and reduce inflammation at optimal levels. Omega-6s, necessary for maintaining good health, stimulate hair and skin growth, regulate metabolism, enhance bone health, and can be anti-inflammatory in some instances. However, omega-6s can also convert into molecules like prostaglandins that initiate inflammation, which is beneficial for repelling invaders or tumors but harmful if it persists without resolution.

Colorectal cancer, once predominantly an older person's disease, is now affecting individuals as young as 20, with a rising trend among those under 50 globally. Millennials, born between 1981 and 1996, face twice the risk of colorectal cancer compared to those born in 1950, according to a study from 2017. For young men, this cancer is the deadliest; for young women, it ranks third after breast and lung cancer, as stated by the National Cancer Institute. While genetics play a role, the disease is also appearing in younger patients without a family history. Increasing obesity could account for the rise, but some young patients are vegetarians and exercise enthusiasts, as noted by gastroenterologist Dr. Robin Mendelsohn, co-director at the Center for Young Onset Colorectal and Gastrointestinal Cancers at Memorial Sloan Kettering Cancer Center in New York City.

Growing evidence links an unhealthy diet high in ultra-processed foods, red meat, and processed meats such as ham, bacon, sausage, hot dogs, and deli meat, along with a lack of fresh fruits and vegetables, to early-onset colorectal cancer, according to the National Cancer Institute. The new study involved researchers using colorectal cancer tissues from 80 US patients, comparing tumors with normal colon tissues from the same individuals. The objective was to identify specialized pro-resolving mediators, produced by the body from omega-3 fatty acids, including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), during the resolution phase of acute inflammation.

These specialized pro-resolving mediators include resolvins, lipoxins, protectins, and maresins, which possess potent anti-inflammatory effects that assist in returning inflamed tissues to normal once the inflammatory response is no longer needed. "Healing from injury or infection involves two stages: the immune system's inflammatory response to fight infection, followed by the resolution of inflammation through specialized pro-resolving mediators derived from omega-3s," Yeatman explained. However, omega-3 mediators are only active during inflammation, making them difficult to detect at the onset of inflammation, according to study co-author Dr. Ganesh Halade, an associate professor of internal medicine at the University of South Florida.

To address this challenge, Halade employed a highly sensitive analytical technique to identify trace amounts of different omega-3 mediators in cancer tumor samples and measure omega-6 levels. "Our study is the first to comprehensively examine the behavior of molecules from omega-3 and omega-6 in cancer tumor and normal control tissue from the same patient," Halade said. "We found a balanced molecular profile in the control tissue, but a significant imbalance in the tumor microenvironment, with omega-6 fats from ultra-processed foods promoting more pro-inflammatory molecules within the cancer tumor, not in the control tissue."

The conclusion is that without sufficient omega-3s to manage the inflammatory response to cancer, inflammation continues, further damaging cellular DNA and perpetuating an environment conducive to cancer growth. "The researchers are essentially suggesting that the abundance of omega-6 provides cancer tumors with an opportunity to proliferate, which is likely accurate," said analytical chemist Tom Brenna, a professor of pediatrics at Dell Medical School, University of Texas at Austin, not involved in the study. "As linoleic acid levels rise in the body, they reduce the levels of two omega-3s, EPA and DHA, in body tissues," Brenna noted. "Given that Americans already have insufficient omega-3 intake, the study implies that if one consumes too much omega-6, they may need to increase their omega-3 intake to counteract this effect."

Experts recommend obtaining as many omega-3s from your diet as possible. EPA and DHA are found in fatty fish such as anchovies, salmon, mackerel, herring, sardines, sea bass, bluefin tuna, and trout. Oysters and mussels are also good sources, according to the American Heart Association. They suggest consuming two servings per week, each about 3 ounces or approximately ¾ cup of flaked fish. Some fish, typically larger species like tuna, contain higher levels of mercury or other environmental contaminants, so it's important to diversify the types of seafood consumed to minimize risk.

Another important omega-3, alpha-linolenic acid (ALA), is found in nuts and seeds such as walnuts, flaxseeds, and chia seeds, with ground flaxseeds and flaxseed oil providing the highest amounts, as per Harvard Medical School's website. Incorporate ground flaxseed or chia seeds into granola and yogurt, and enjoy small quantities of nuts as snacks. A high-quality fish oil supplement may also be beneficial. However, supplementation can have side effects such as bad breath and sweat, headaches, and digestive issues like heartburn, nausea, or diarrhea. Since omega-3s have anticoagulant properties, it's crucial to consult with a doctor before starting any omega-3 supplementation. Recommended intake levels for various omega-3s vary by age and health conditions, providing another reason to seek medical advice.