Fish Oil’s Cancer-Fighting Potential Linked to Specific Gene, Study Finds
ANN ARBOR, MI & HOUSTON, TX – A new study from researchers at the University of Michigan and the University of Texas reveals that the benefits of fish oil in preventing colon cancer are tied to the presence of a specific gene, Alox15. The research, published in Cellular and Molecular Gastroenterology and Hepatology, indicates that individuals lacking this gene may not experience the protective effects of omega-3 fatty acids-and, in certain specific cases, could see an increased risk of tumor development.
The findings challenge conventional wisdom surrounding the worldwide benefits of fish oil and highlight the importance of personalized approaches to cancer prevention. Chronic inflammation is a known driver of cancer, and omega-3 fatty acids are typically lauded for their anti-inflammatory properties. However, this study demonstrates that the body requires the Alox15 gene to properly process these fatty acids into anti-inflammatory molecules called resolvins. Without Alox15, the beneficial conversion doesn’t occur, potentially negating the protective effects of EPA and DHA, the key fatty acids found in fish oil.
Researchers compared mice fed diets rich in fish oil to control groups. Surprisingly, mice exposed to chemicals inducing inflammation and accelerating tumor formation exhibited increased colon tumor development when given fish oil, but only if they lacked the Alox15 gene. Mice wiht Alox15 experienced a reduction in tumor size and number when supplemented with EPA, one of the two primary omega-3s in fish oil. DHA, the other major omega-3, showed less effectiveness.
The study suggests that EPA may be more potent than DHA in this context, and the type of fish oil supplement matters. These results underscore the complex interplay between genetics, diet, and disease, and could pave the way for more targeted nutritional interventions for cancer prevention. further research is needed to determine the prevalence of Alox15 variations in human populations and to assess the potential for genetic screening to identify individuals who would most benefit from fish oil supplementation.
(Source: Cellular and Molecular Gastroenterology and Hepatology.DOI: 10.1016/j.jcmgh.2025.101607)
