Omega-3 fatty acids are usually found in plant and seafood sources. If you don’t have high sufficient levels of omega-3s in your diet, it’s a leading risk factor for death worldwide, contributing to the development of chronic diseases such as cancer.
A healthy diet can significantly reduce your risk of developing cancer. This has led to great interest in the role of omega-3 fatty acids – mainly in the prevention of breast cancer.
In studies, it has been shown that omega-3 fatty acids during early years of growth may play a role in reducing breast cancer risk later in life.
But not all omega-3s are created equal. Structurally, omega-3 fatty acids found in plants and seafood are different molecules.
Much of our research to date suggests that the benefits of omega-3 fats can be attributed to those found in seafood including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
In contrast, omega-3 fatty acids in plants such as flax and canola containing alpha-linolenic acid (ALA) are thought to be less potent.