Omega-3 fatty acids have anti-inflammatory, antiproliferative, proapoptotic, antiangiogenetic, anti-invasion, and antimetastatic properties. Because Omega-3 fatty acids push glutathione out of cancer cells, which is essential for cancer cell survival, Omega-3 fatty acids can be combined with chemotherapy to increase or enable chemo effectiveness. Omega-3 fatty acids can, however, be used as a stand-alone therapy in high doses (around 10g-15g/day). This has been demonstrated in humans and has been reported anecdotally as well as in scientific journals. A large body of research supports the anti-cancer effect of Omega-3 fatty acids.
As a result, I would combine Omega-3 fatty acids into almost any anti-cancer treatment strategy.
For the reasons stated below, I would supplement the Omega-3 therapy with Honokiol, a natural extract from magnolia that is available as a supplement and is easily accessible online (if possible, Honokiol at about 3g/day).
Introduction:
Dr. Johana Budwig, a German biochemist and pharmacist with doctorates in physics and chemistry, comes to mind when I think of Omega-3 fatty acids in cancer treatment. She was one of the first scientists to link (inadequate) fatty acid consumption to cancer in humans.
Budwig’s theory was based on the work of Otto Warburg, a Nobel laureate and medical doctor. Warburg theorized that cellular respiration, like many chemical reactions, was dependent on the availability of a sulphydryl group and an unknown saturated fatty acid, which he failed to identify, according to Budwig. Budwig and colleague H.P. Kaufmann developed new techniques for identifying and quantifying fatty acids between 1949 and 1952. She used these techniques to examine blood samples from healthy and sick people, observing differences in fatty acid profiles. Budwig concluded from her research that patients with cancer required highly unsaturated fatty acids (referred to as PUFAs or polyunsaturated fatty acids, or Omega-3 and -6, specifically linoleic acid (LA) and linolenic acid (LNA)) for cell membrane formation and healthy cellular respiration.
Budwig believed that the sulphydryl groups in amino acids, when combined with the unsaturated fatty acids she discovered, formed a lipoprotein essential for the proper functioning of cellular membranes. Lipoproteins, as Budwig called them, are the building blocks of the phospholipid bilayer, or the cell’s external skin.
The proper function of cellular membranes is critical because it mediates the flow of various elements in and out of cells. Years later, in 1978, Peter Mitchell was awarded the Nobel Prize for his work demonstrating the importance of ion movement across an electrochemical potential difference in a membrane for energy production inside cells.
Finally, Dr. Budwig believed that diets deficient in these fatty acids resulted in impaired cellular metabolism. She proposed a diet that included daily consumption of cottage cheese and flaxseed oil to address this issue. While the required fatty acids would be extracted from flaxseed oil (which contains 18-20% LA, 58-60% LNA, and lesser amounts of saturated and monounsaturated fat), the sulphydryl groups (found next to cysteine and methionine) in cottage cheese would aid in fat mobilization by increasing its solubility. It is worth noting that the saturated fats derived from pork fat did not undergo the same reaction.
Omega-3 fatty acids are hard to find in the typical western diet but they can be found in e.g. algae, mackerel, tuna and salmon:
The ideal total omega 3:omega-6 intake, which appears to be 1:1 or 1:2 (similar to that of precivilized man), is generally associated with a low incidence of chronic inflammation-related diseases and thus desirable. The omega 3:omega-6 intake ratio in Western countries, on the other hand, is estimated to be 1:10, owing to the high dietary content of corn oil products, soybean oil, and corn-fed animals. This imbalance promotes the synthesis of proinflammatory lipid derivatives. It has been suggested that in order to regain balance, one should increase omega-3 intake rather than try to reduce omega-6 intake. (Ref.) This is due to the fact that the same enzymes that are responsible for omega-6 conversion are also responsible for omega-3 conversion. So there is competition between omega-3 and omega-6 for these enzymes (∆ 5 and ∆ 6 desaturases), and it appears that omega-3 has higher affinity for these enzymes. (Ref). So, if we increase our omega-3 intake enough, we won’t have to worry as much about the omega-6 reduction.
It should be noted that even if we use eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) as omega-3 sources, we may still need to limit our omega-6 intake (this is because EPA and DHA will not need to use the enzymes mentioned above so those would still be available for omega-6).
Mammals, in fact, lack the enzymes required to produce omega-3 PUFAs. As a result, these essential fatty acids must be obtained through diet. Alpha linolenic acid (-LNA), the first member of the omega-3 PUFA series, can be synthesized by plants. So we can eat plants that contain -LNA. Soybeans, walnuts, dark green leafy vegetables such as kale, spinach, broccoli, and Brussels sprouts, and seeds or their oils such as flaxseed, mustard seed, and rapeseed (canola) are sources of this fatty acid; however, the majority of these oils are also high in LA, which is omega-6.
A source with one of the highest Omega-3 content seems to be flaxseed oil, which contains 18–20% LA, 58–60% LNA. and lesser amounts of saturated and monounsaturated fat.
Besides, flaxseed oil, dietary long-chain omega-3 PUFAs are found primarily in cold-water fish in forms of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Fish ingest EPA and DHA from phytoplankton and zooplankton. Deep water fish such as mackerel, tuna and salmon from colder temperatures have the highest content of EPA and DHA. Note that fish farming may have a marked influence on fatty acid composition according to diets supplied to the fish, so I would avoid that http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2572135/
Next to their anti cancer effects EPA and DHA are also:
- beneficial for bone health and turnover.
- Omega-3 (n-3) fatty acids are associated with a range of health benefits, particularly for heart disease and inflammatory conditions like arthritis.
- recent clinical studies suggested that EPA/DHA supplementation may suppress cancer-related cachexia.
- inhibits thrombosis.
- lowers blood pressure.
- etc.
February 2019 update: Indeed, at the end of 2018, a small biotech company called Amarin experienced a 300% increase in its stock price in a single day after publishing positive results of a clinical trial on its Omega-3-based product called Vascepa. The results showed that the Omega-3 product had a clear positive effect on patients with cardiovascular disease. This 7-year study included 8175 patients who took an Omega-3 based product (EPA based) at a dose of 4g/day.
In 2013, UC Davis researchers in the United States made a significant discovery concerning Omega-3 fatty acids and cancer. They demonstrated that Omega-3 has both an anti-angiogenesis (blocking new vessel growth to tumors) and an anti-metastasis role.
In conclusion, it is clear that there is currently a large amount of research available demonstrating the fundamental role of fatty acids in the human body and the importance of their consumption in cancer prevention and treatment (Ref.) due to their anti-inflammatory, antiproliferative, proapoptotic, antiangiogenetic, anti-invasion, and antimetastatic properties. Omega-3 polyunsaturated fatty acids may complement chemotherapy due to their anti-oxidant activity.
