Mason, OH, March 16, 2015 --(PR.com
)-- People can reduce risk of colorectal cancers, suggests a new study that considered vegetarian diets. The results designate secondary protections may additional come from long-chain omega-3 fatty acids. This combined approach, a vegetarian diet along with omega-3s might be one of the best diet-based protections, according to a new study published online March 9th in the Journal American Medical Association (JAMA) - Internal Medicine.
Measured as significant protections against the second deadliest form of cancer in the US, the Wall Street Journal (WSJ) reported the March 9th publication shows fish-eating vegetarians, or pescovegetarians, had a 43 percent lower risk of colorectal cancers than nonvegetarians.
However, Source-Omega’s founding scientist discusses that the study did not separately track vegetarians or vegans who use omega-3 supplements along with their diets to get peak levels of long chain omega-3s. The company scientist indicated the JAMA – Internal Medicine study only reported possible omega-3 intakes from eating fish.
“Of the omega-3 fats in the human body, about 80 percent are DHA with some EPA and very little ALA. Fish have both DHA and EPA. Yet, it is well known algae provide high levels of DHA and some EPA. The American Diatetics Association has inferred vegans and vegetarians should consider the use of omega-3 supplements when not consuming fish,” said Dr Scott Doughman, Chief Scientist and founder of Source-Omega, LLC., a supplier of Chromista algae oil.
Indirectly, the new research supports an omega-3 need in the public health for persons who do not get peak levels of fish or who do not supplement with long-chain omega-3s. The WSJ article pointed out the research did indicate vegetarian diets all together have an overall 22 percent reduced chance of developing colon cancer than nonvegetarians.
About: Source-Omega, LLC (www.source-omega.com
) is the leading Chromista algae oil innovations company since 2007 serving the public health. The company offers an exclusive US branded ingredient called SOURCE OIL(TM) which has made impacts with their new 50 percent DHA oil in triglyceride form made using a unique water extraction process, lowering prices and improving quality. Dr Doughman was formerly funded by the National Institutes of Health to study the anti-cancer mechanisms of long-chain omega-3 fatty acids in colon cancer models as part of a nutritional biochemistry fellowship.