Increasing evidence from animal and in vitro studies indicates that n− 3 fatty acids,
especially the long-chain polyunsaturated fatty acids eicosapentaenoic acid and
docosahexaenoic acid, present in fatty fish and fish oils inhibit carcinogenesis. The
epidemiologic data on the association between fish consumption, as a surrogate marker for
n− 3 fatty acid intake, and cancer risk are, however, somewhat less consistent. This review
highlights current knowledge of the potential mechanisms of the anticarcinogenic actions of …