Samples of colorectal cancer tumors from 81 people in the United States were high in inflammation-promoting lipids called omega-6s. But these samples did not contain omega-3 fatty acids, which would help stop inflammation.
Many ultra-processed foods and fast foods are cooked in seed oil. These oils contain large amounts of omega-6 fatty acids. But the study still couldn’t link the lipids found in colon cancer tumors to any specific food or fat.
Andrew Chan, MD, a gastroenterologist at Massachusetts General Hospital and professor of medicine at Harvard Medical School, said of the study: “I think this study confirms that diet is important, but it’s probably one of many factors in the development of cancer.”
Colon cancer risk may also be affected by genetics, exercise, lifestyle, chemicals or the environment.
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Source: Ferra
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