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Omega-3 Fatty Acids as Part of Your Cancer Diet

Posted by Manuela Boyle on 4 June 2021
Omega-3 Fatty Acids as Part of Your Cancer Diet
Researchers are studying the effects omega-3 fatty acids have on delaying or reducing tumor development in breast and prostate cancer. Since our bodies cannot make omega-3 fatty acids, we must get them from food or supplements. The omega-3 fatty acids include:

Alpha-linolenic acid
Eicosapentaenoic acid
Docosahexaenoic acid
Sources and recommended servings of omega-3 fatty acids
Sources and recommended servings of foods high in omega-3 fatty acids include:

Seafood, especially cold-water fish like salmon, mackerel, sardines, herring, halibut, stripped bass, tuna, and lake trout (aim for three to four servings of these fish every week). The omega-3s derived from marine animals differ from the plant forms. Many people cannot effectively convert the plant form to animal forms, which is the more potent and biologically active form the body ultimately requires. Plant form of omega-3 are flaxseed oil and beans such as kidney, great northern, navy, and soybeans 

Since most people do not regularly consume cold-water fish, supplementation is beneficial to help maintain a healthy balance of essential fatty acids.


Laviano A, Rianda S, Molfino A, Rossi Fanelli F. Omega-3 fatty acids in cancer. Curr Opin Clin Nutr Metab Care. 2013 Mar;16(2):156-61. doi: 10.1097/MCO.0b013e32835d2d99. PMID: 23299701.

Author:Manuela Boyle
Tags:NewsNutritional SupplementsCancerfoods & cancer treatment


  • The Institute for Functional Medicine
  • Society for Integrative Oncology
  • American Society of Clinical Oncology
  • Australian Traditional-Medicine Society
  • Naturopaths and Herbalists Association of Australia