Weighing the Benefits of Fish Oil for Patients With Prostate Cancer: A Subcohort Review From the SELECT Trial

© 2015 Harborside Press® Many individuals, both men and women, seek dietary supplements with the belief that they will protect them from developing certain chronic diseases and possibly even decrease their risk of developing cancer (National Cancer Institute, 2015). Fish oil is of the most popular dietary supplements, containing two of the most important omega-3 acids: eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Humans cannot produce their own omega-3 fatty acids or make them from omega-6 fatty acids. Therefore, external intake of these acids is important to one’s health. Two external means of obtaining omega-3 fatty acids in diet are eating cold water fish such as salmon, sardines, herring, mackerel, tuna, or anchovy or taking fish oil supplements. Sometimes, oral fish oil supplements contain tiny amounts of vitamin E to prevent spoilage and other minerals such as calcium and iron, or they are orally mixed with vitamins A, B1, B2, B3, C, or D. It is necessary for patients and advanced practitioners to read supplement labels. Also, preparation of fish (broil or baked, not fried) is important to obtain the maximal benefit of the omega-3 fatty acids. Fish oil has long been taken for various conditions. Scientific evidence suggests that omega-3 fatty acids can reduce pain, swelling, and inflammation (Goldberg & Katz, 2007; Maroon & Bost, 2006). Strong evidence supports the idea that fish oil helps to lower high-density proteins and the risk of heart disease and stroke (Natural Medicines Comprehensive Database, 2015). There is ongoing research on the use of fish oil for other purposes.