The Efficacy and Safety of Using ω−3 fatty acids to reduce the Incidence of Breast Cancer

Document Type : Original Article

Authors

1 Laboratory Medicine, MSc, RMIT University

2 Department of Histopathology and Cytology Sciences, PHD, Ribat University, Khartoum

Abstract

Background: ω−3 fatty acids are essential fatty acids through our bodies cannot make them. The main source of ω−3 fatty acidsis fish especially Tuna, Salmon and Halibut species. Omega -3 fatty acids also play a vital role in brain function. It is very important to have the right ratios of ω−3 fatty acids in the diet. This study has established that consumed in the right quantities fish oil supplements containing high levels of Omega-3 fats mainly DHA and EPA had a 30 percent reduced risk of developing breast cancer. The project aims is to investigate and seek from many of the numerous studies that have linked Omega-3 supplementation with a decreased risk of invasive ductal breast cancer.
Methodology: The data in this study was collected via University Library as an electronic database by accessing another database such as Web of Science, ProQuest, PubMed, Medline, and Science Direct databases.
 Results: The result part is composed of an analysis of five different
studies conducted on the influences of fatty acids on breast cancer.
 Conclusion of this studythe ω−3 fatty acids does fight against breast cancer especially among women who have been diagnosed with the disease. Omega-3 fatty acids can shrink the breast cancer cells preventing metastasizing

Keywords

Egyptian Academic Journal of Biological Sciences. C, Physiology and Molecular Biology
Volume 11, Issue 3
December 2019
Pages 39-51

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