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Originally posted by Siberbat
I should eat more Mackerel...and trash the omega gummies lol.
Omega-3 fatty acids, found naturally in oily fish and lauded for their anti-inflammatory properties, were found to increase the risk of high-grade disease by 71%. Taking omega-3 was also associated with a 44% greater chance of developing low-grade prostate cancer. Overall, the fatty acids raised the risk of all prostate cancers by 43%.
There are only two (2) essential fatty acids, LA (parent omega-6) and ALA (parent omega-3). They MUST come from food. To work properly, they MUST be NOT heated, chemically unprocessed, organically raised and processed to guarantee full physiologic functionality. Fast foods use adulterated, non-functional EFAs that can no longer be termed a fully functional parent essential oils. All other EFAs excluding ALA and LA are correctly termed EFA “derivatives.” This includes the most common derivatives such as AA, DHA, EPA, etc. What is not understood by most physicians is that derivatives are made in the body, from the parent EFAs,
Originally posted by bubbabuddha
Case subjects were 834 men diagnosed with prostate cancer(They already had cancer folks...go read the study) people should be thinking about suing the journalists/media for hyping this up...ahh yeah duh if you already HAVE prostate cancer which the sensationalist article leaves out then yeah almost anything could increase further development of it cause the cancer would feed off of it, the mechanism it said were not understood yet, but in a sense this sounds like what I already knew about cancer, that all kinds of things such as sugar, fats etc can feed it's growth if you already have cancer cells replicating in your body. IN other words if you don't already have cancer, eating fish or fish oil will likely not give it to you.
Plasma Phospholipid Fatty Acids and Prostate Cancer Risk in the SELECT Trial
Case subjects were 834 men diagnosed with prostate cancer, of which 156 had high-grade cancer. The subcohort consisted of 1393 men selected randomly at baseline and from within strata frequency matched to case subjects on age and race.
Results Compared with men in the lowest quartiles of LCω-3PUFA, men in the highest quartile had increased risks for low-grade (HR = 1.44, 95% CI = 1.08 to 1.93), high-grade (HR = 1.71, 95% CI = 1.00 to 2.94), and total prostate cancer (HR = 1.43, 95% CI = 1.09 to 1.88). Associations were similar for individual long-chain ω-3 fatty acids. Higher linoleic acid (ω-6) was associated with reduced risks of low-grade (HR = 0.75, 95% CI = 0.56 to 0.99) and total prostate cancer (HR = 0.77, 95% CI = 0.59 to 1.01); however, there was no dose response.