Long-chain omega-3 fatty acids and cancer: any cause for concern?

PURPOSE OF REVIEW: Recently, concerns have been raised with regard to the\r\nrecommended doses of marine long-chain omega-3 polyunsaturated fatty acids\r\n(LC-omega-3 PUFAs) especially in relation to cancer risk and treatment. There is \r\nurgent need to clarify this point. This review considers the most recent evidence\r\nrelated to the potential risk of developing cancer with high LC-omega-3 PUFA\r\nintakes, and possible research strategies to better elucidate this matter.\r\nRECENT FINDINGS: The latest published recommendations have still highlighted the \r\nusefulness of an increased dietary intake of LC-omega-3 PUFAs for the prevention \r\nof some cardiovascular diseases. However, LC-omega-3 PUFAs have been related to\r\nthe potential development and progression of cancer, and considerable debate\r\nexists on this issue.\r\nSUMMARY: The use of biomarkers reflecting the intake of LC-omega-3 PUFAs as\r\ncancer risk markers is discussed, as well as the possibility that the reported\r\nbeneficial/deleterious effects may be confined to specific subpopulations on the \r\nbasis of genetic, metabolic, and nutritional characteristics. Recent advances on \r\nnew strategies for a safer intake of LC-omega-3 PUFAs will be considered, as\r\ntheir dietary sources may be contaminated by toxic/carcinogenic compounds.\r\nPotentially future directions in this important research area are also discussed.