The Alpha and the Omega-3: Eating fish can slow cancer growth
Docosahexaenoic acid (DHA), which is mainly found naturally in fish, has long been regarded as essential for human health as it helps brain function, vision and alleviates inflammatory phenomena.
Researchers from the University of Louvain in Belgium have now discovered how the fatty acid slows the development of tumours.
DHA to the rescue
The University’s oncology and bioengineering research teams combined their skills and found that large amounts of DHA caused ferroptosis, a type of cell death linked to the peroxidation of certain fatty acids.
In simple terms, tumour cells are ordinarily able to store DHA in a way that prevents it from oxidising and killing the cancer cell, but when a person has a significant amount of DHA present in their body, the tumour cell is overwhelmed and can no longer store the fatty acid.
“We soon found that certain fatty acids stimulated the tumour cells while others killed them,” the researchers explained in a press release. “DHA literally poisons them.”
Fish or foods rich in Omega-3
The scientists said their research shows people need to consider eating far more fish or foods with Omega-3 added in their diet
“For an adult,” the University of Louvain researchers stated. “It’s recommended to consume at least 250 mg of DHA per day. But studies show that our diet provides on average only 50 to 100mg per day. This is well below the minimum recommended intake.”
Their discovery has been published in the prestigious journal Cell Metabolism.
— By © Cover Media
Alicia Adendorff is a reporter for Healthy Organic Lifestyle.