Link between omega-3 fatty acids and increased prostate cancer risk confirmed

A second large, prospective study by scientists at Fred Hutchinson Cancer Research Center has confirmed the link between high blood concentrations of omega-3 fatty acids and an increased risk of prostate cancer.

The latest findings indicate that high concentrations of EPA, DPA and DHA -- the three anti-inflammatory and metabolically related fatty acids derived from fatty fish and fish-oil supplements -- are associated with a 71 percent increased risk of high-grade prostate cancer. The study also found a 44 percent increase in the risk of low-grade prostate cancer and an overall 43 percent increase in risk for all prostate cancers.

The increase in risk for high-grade prostate cancer is important because those tumors are more likely to be fatal.

Alan Kristal, Dr.P.H., the senior author of the report that was published on the 11th July in the online edition of the Journal of the National Cancer Institute, and member of the Fred Hutch Public Health Sciences Division is quoted as saying: "We've shown once again that use of nutritional supplements may be harmful."

Read more in ScienceDaily: Link between omega-3 fatty acids and increased prostate cancer risk confirmed

Red meat consumption linked to increased risk of total, cardiovascular, and cancer mortality

A new study from Harvard School of Public Health (HSPH) researchers has found that red meat consumption is associated with an increased risk of total, cardiovascular, and cancer mortality. The results also showed that substituting other healthy protein sources, such as fish, poultry, nuts, and legumes, was associated with a lower risk of mortality.

"Our study adds more evidence to the health risks of eating high amounts of red meat, which has been associated with type 2 diabetes, coronary heart disease, stroke, and certain cancers in other studies," said lead author An Pan, research fellow in the Department of Nutrition at HSPH.

Red meat, especially processed meat, contains ingredients that have been linked to increased risk of chronic diseases, such as cardiovascular disease and cancer. These include heme iron, saturated fat, sodium, nitrites, and certain carcinogens that are formed during cooking.

Read further details in ScienceDaily Red meat consumption linked to increased risk of total, cardiovascular, and cancer mortality