Ingestion Of Omega-6 Fatty Acid And Increased Risk Of Colorectal Cancer- A Systematic Review
Keywords:
Colorectal cancer, Omega6 fatty acids, Polyunsaturated fatty acids, Dietary assessments.Abstract
Background: Colorectal cancer is a major disease affecting mankind, with an increasing incidence rate. While extensive research has validated the protective role of omega-3 fatty acids in tumorigenesis, the role of omega6 fatty acids remain ambiguous.
Aim- This systematic review aims to determine whether omega-6 fatty acids acid ingestion has increased risk of colorectal cancer
Objectives- To perform a literature review of the effects of omega-6 fatty acids on colorectal cancer tumorigenesis
Materials and methods- PRISMA analysis was done. A total of 11 articles were included for the study based on inclusion and exclusion criteria to evaluate the evidences from multiple prospective and cohort studies to assess the relationship between omega-6 fatty acid ingestion and increased risk of colorectal cancer.
Result- Evidence shows that there is increased risk of colorectal cancer with excess consumption of omega-6fatty acids and modest consumption of combination of omega-6 and omega-3 counteracts the deleterious effects of omega-6 fatty acids on genesis colorectal cancer.
Conclusion- Several studies included in this review reported association between higher intake of omega-6 fatty acids and increased risk of colorectal cancer. Conversely, some studies report no significant or even inverse associations between omega-6 fatty acid consumption and colorectal cancer risk. This systematic review emphasizes the importance of balancing omega-6 with omega-3 fatty acids, rather than suggesting that omega-6 alone is a significant independent risk factor for colorectal cancer.
