Consumption of omega‐3 fatty acids and the risk of skin cancers: A systematic review and meta‐analysis

Sophie E. Noel  Adam C.S. Stoneham  Catherine M. Olsen  Lesley E. Rhodes  Adele C. Green
First published: 21 November 2013

Abstract

Skin cancers have a higher incidence than all other cancers combined and are a major cause of morbidity worldwide. Laboratory data suggest certain dietary constituents, notably omega‐3 polyunsaturated fatty acids (n‐3 PUFAs), could potentially protect against skin malignancy, although no large‐scale review has been conducted in humans. The objective of this review and meta‐analysis was to determine the relationship between dietary n‐3 PUFAs and skin cancer incidence. It considered all published randomized controlled trials and observational studies up to March 2013. Five studies (two case–control and three cohort) were identified pertaining to oral n‐3 PUFA consumption and incidence of basal cell carcinoma (BCC), squamous cell carcinoma (SCC), melanoma (or a combination) and were included in a random‐effects meta‐analysis. A further six studies considering nondietary n‐3 PUFA exposure (e.g. by tissue analysis) and/or recognized biological markers of skin cancer risk (e.g. p53 expression) were analyzed qualitatively. Dietary n‐3 PUFAs were not associated with BCC (pooled OR 1.05, 95% CIs 0.86–1.28). Consumption of high levels of n‐3 PUFAs were inversely associated with melanoma, although with only one estimate available (OR 0.52, 95% CI 0.34–0.78), and SCC, although nonsignificantly (pooled OR 0.86, 95% CIs 0.59–1.23). Available evidence is suggestive, but currently inadequate, to support the hypothesis that n‐3 PUFAs protect against skin malignancy.