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What is the relationship between Omega-3 and cancer?

Cancer is less common in communities that eat large amounts of fish, and the reason is thought to be the presence in fish of the long chain Omega-3 polyunsaturates. Japanese women, for example, eat a lot of fish, and have a very low rate of breast, (and other) cancer. Men who eat fish frequently have a lower risk of prostate cancer. Stomach and intestinal cancers also appear to be less common in fish eaters. It is difficult to be specific about this though, because in such studies, there are often several factors that are different, and which could explain the lower cancer incidence. Laboratory studies have provided more support to the idea that the Omega-3 polyunsaturates can reduce cancer risk. For example, tests have shown that cancer-treating drugs work more effectively when there is a good level of Omega-3 polyunsaturates in the diet. Other studies have shown that adding Omega-3s to the diet helps to reduce the level of certain hormone-like substances, which tend to be present in higher amounts in cancer sufferers. In summary, it can be said that while there are good grounds for believing that adding Omega-3 polyunsaturates to the diet will help to reduce cancer risk, it is not yet proven beyond doubt.