Key Message

Omega-3 (n-3) fatty acids (FAs) are associated with a range of health benefits. Oily fish such as swordfish, atlantic salmon, gemfish and spanish mackerel, are rich sources of n-3 FAs.

There is limited but suggestive evidence for associations between increased fish consumption and a reduced risk of breast, rectal and prostate cancer; and between a higher n-3 to omega-6 (n-6) FA ratio in the diet and a reduced risk of breast cancer. The evidence for an inverse association between n-3 FAs and cancer risk is largely insufficient to draw any meaningful conclusions. The available research studies are too limited in number, consistency and quality to permit a conclusion of a probable or definite link between n-3 FAs and a reduction in cancer risk.

The scientific evidence for a range of health conditions clearly supports people including n-3 FAs from both marine and plant sources as part of a balanced diet. n-3 FAs are known to help reduce the risk of heart disease, lower triglycerides and relieve inflammatory conditions such as rheumatoid arthritis and inflammatory bowel disease.

The Cancer Council Australia recommends people:

• Eat fish (preferably oily) at least two times per week
• Include some plant foods and oils rich in n-3 FAs in their diet.

These recommendations are consistent with those made by Heart Foundations around the world and the Dietary Guidelines for Australian Adults.

The Cancer Council encourages all people to follow the recommendations of the Foods Standards Australia and New Zealand (FSANZ) about consumption of fish high in mercury.

The Cancer Council supports further research in order to improve knowledge on the benefit of n-3 FAs, fish and cancer risk and the underlying mechanisms involved.

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Position Statement - Fish, omega-3 fatty acids and cancer [ 184KB]