In individuals that are genetically predisposed to colon cancer, how does high intake of fish oil compared to low fish oil intake affect the risk of developing colon cancer

Author

Tatiana Mudrenko, University of the PacificFollow

Date of Award

3-1-2019

Document Type

Capstone

Degree Name

Master of Physician Assistant Studies

Department

Physician Assistant Education

First Advisor

Mark Christiansen

Abstract

Colorectal cancer (CRC) is the fourth most common cancer type in the United States and the third world wide.1-2 Mortality rates have decreased over the years due to early screening and improvements in treatment; however, the total cancer deaths worldwide are expected to rise. The predicted increase in global CRC deaths is explained not only by population growth and aging but also by risk factors such as lifestyle.3 Even though colorectal cancer can be genetically inherited, major evidence shows that dietary factors can modify the risk of developing it. Implementing appropriate diet and early screening in individuals who are genetically predisposed to colorectal cancer, can decrease the mortality rate even more. However, there is still a lot of controversy in respect to what should be included in the diet. This literature review looks at how does the high intake of omega 3 Fatty Acids compared to diets low in omega 3 affect the risk of developing colorectal cancer in individuals that are genetically predisposed to it.

Recommended Citation

Mudrenko, Tatiana, "In individuals that are genetically predisposed to colon cancer, how does high intake of fish oil compared to low fish oil intake affect the risk of developing colon cancer" (2019). Physician Assistant Capstones. 34.
https://scholarlycommons.pacific.edu/pa-capstones/34