The effectiveness of omega‐3 fatty acids on health outcomes in women with breast cancer: A systematic review

• Published in: Food science & nutrition 2023-08, Vol.11 (8), p.4355-4371
• Main Authors: Osouli‐Tabrizi, Shirin, Mehdizadeh, Amir, Naghdi, Mina, Sanaat, Zohreh, Vahed, Nafiseh, Farshbaf‐Khalili, Azizeh
• Format: Article
• Language: English
• Subjects: adjuvant therapy; Breast cancer; Cancer therapies; Chemotherapy; Clinical outcomes; Consumption; Fatty acids; Free radicals; Gastrointestinal symptoms; health; Heterogeneity; Inflammation; Intervention; Leptin; Leukocytes; Lymphocytes; Mammography; Medical treatment; Metabolism; Metastasis; Omega-3 fatty acids; Quality of life; Review; Reviews; Sleep disorders; Statistical analysis; Survival analysis; Systematic review; Toxicity; Womens health
• ISSN: 2048-7177; 2048-7177
• DOI: 10.1002/fsn3.3409

This study aimed to systematically evaluate the impact of omega‐3 fatty acids on the health outcomes of women with breast cancer in electronic databases (PubMed, Scopus, ProQuest, Web of Science, and Cochrane Library) for interventional studies. The risk of bias and the quality of the included articles were assessed by Cochrane Collaboration Handbook guidance. The statistical analyses were not conducted because of the heterogeneity of the included studies. Of 3676 identified articles, 11 articles were included in this study. The majority of the included studies were not of high quality. Median progression time and overall survival significantly improved. Additionally, surgical site healing complications and infection rates decreased. There was a significant decrease in perceived stress, sleep disturbance, depression, pain, joint stiffness, and fatigue throughout the intervention. Moreover, omega‐3 fatty acids consumption significantly increased the total serum omega‐3, EPA, and DHA, and decreased the omega‐6: omega‐3 ratio, total leukocytes, lymphocytes, leptin, and CRP, accordingly. Mild gastrointestinal symptoms were reported in only two studies without clinically relevant adverse events. Omega‐3 fatty acids may cause improvement in physical, mental, and some inflammatory and metabolic indices during treatment or posttreatment course of breast cancer patients. Due to the possibility of free radical formation, omega‐3 FAs supplementation and consumption must be done very carefully. This study aimed to evaluate systematically the impact of omega‐3 fatty acids supplementation on the health outcomes of women with breast cancer in the electronic databases for interventional studies.