A new study published in JAMA Oncology finds that consuming
herring, mackerel and certain fish oils may increase the risk of cancer
patients becoming resistant to chemotherapy. The study co-author Dr. Emilie E. Voest, of the Netherlands Cancer
Institute in Amsterdam, and colleagues point to one study that
identified a threefold increase in food supplement use among patients
who had received a cancer diagnosis. "However," the authors add, "there is a growing concern that
simultaneous use of supplements and anticancer drugs may negatively
influence treatment outcome." The researchers note that omega-3
fatty acids are commonly used supplements among cancer patients, with
around 20% of cancer patients using them in the US, most commonly in
the form of fish oil.
The researchers also found that consuming 100 g of herring or mackerel
was associated with an increase in 16:4(n-3) blood levels. Salmon
consumption led to small increase in 16:4(n-3) blood levels, while tuna
intake did not appear to affect blood levels. The researchers also analyzed the results of a survey completed by 118
patients receiving cancer treatment at the University Medical Center
Utrecht in the Netherlands, which gathered information about their use
of fish oil supplements. They found that 30% of these patients reported regular use of fish oil
supplements, while 11% reported using supplements containing omega-3
fatty acids.
Based on these findings, the researchers recommend that cancer patients
undergoing chemotherapy avoid taking fish oil supplements from the day
before their treatment until the day after.
"Although further evidence on the relation between fish consumption and
chemotherapy activity is desired, we would currently also recommend to
avoid herring and mackerel in the 48 hours surrounding chemotherapy
exposure," they add.
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