Omega 3 Fatty Acid Recommendations in the American Diet
AuthorLagasca, Gemma G.
AdvisorPardini, Ronald S.
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With cancer as the second leading disease killer in the United States, this review aimed to investigate the effect of omega 3 fatty acids on cancer risk and tumor growth as well as evaluate American’s intake of two kinds of omega 3 fatty acids known as docosahexaenoic acid and eicosapentaenoic acid. The review first goes into the impact of lifestyle and living environment, such as diet, on cancer. The review then looks at the impact of both high or low total dietary fat consumption, and the two diet’s effects on cancer risk and tumor growth. An overview of fatty acids and their impact on their body are then explained along with the function and importance of omega 3 and omega 6 fatty acids. The benefits of omega 3 fatty acids are then examined in relation to cancer. Finally intake of omega 3 fatty acids through food and an evaluation of current intake in America is compared to recommendations by the 2015-2020 Dietary Guidelines, Academy of Nutrition and Dietetics, and American Heart Association.