Omega-3 (n-3) fatty acids (FAs) are associated with a range of health benefits. Oily fish such as swordfish, atlantic salmon, gemfish and spanish mackerel, are rich sources of n-3 FAs.
There is limited suggestive evidence for an association between increased fish consumption and a reduced risk of breast, colorectal and prostate cancer; and between a higher n-3 to omega-6 (n-6) FA ratio in the diet and a reduced risk of breast cancer.
This position statement explores the epidemiological evidence around omega-3, fatty acids, fish and cancer prevention. The available research studies are too limited in number, consistency and quality to permit a conclusion of a probable or definite link between n-3 FAs and a reduction in cancer risk.
The scientific evidence for a range of health conditions clearly supports people including n-3 FAs from both marine and plant sources as part of a balanced diet. n-3 FAs are known to help reduce the risk of heart disease, lower triglycerides and relieve inflammatory conditions such as rheumatoid arthritis and inflammatory bowel disease.
Therefore Cancer Council recommends people eat fish (preferably oily) at least two times per week and include some plant foods and oils rich in n-3 FAs in their diet.
Cancer Council encourages all people to follow the recommendations of the Foods Standards Australia and New Zealand (FSANZ) about consumption of fish high in mercury.