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Welcome to the CCSA Blog!


Here we will write about cancer prevention, drug agents, and other exciting science news that will reflect what we do on a day-to-day basis in the office. We will highlight some of our resident agent experts, share our published work, and provide you with fun, healthy recipes along with some studies that show their benefits. A grilling recipe is coming up just in time for Labor Day Weekend! Today, we want to introduce you to the benefits of fish and give you a great fish with papaya salsa recipe to try!

Evidence for cancer prevention

There is epidemiological evidence that individuals with diets rich in fish containing high levels of omega-3 fatty acids—eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)—have a low incidence of cancer in general, but breast and colon cancer in particular. In some, though not all, case-control and cohort studies, women who have high intake ratios of EPA and DHA relative to omega-6 arachidonic acid have a reduced risk of breast cancer compared to women with low ratios.

Omega-3 fatty acid dietary recommendations

Dietary reference intake has not been established for EPA and DHA. Many organizations recommend 200 to 500 mg/day EPA + DHA in the form of fish or fish oil, krill oil, or algae oil supplements. The ideal total omega-3:omega-6 intake ratio has also not been defined. However, it is generally accepted that a ratio approaching 1:1 or 1:2, similar to that of precivilized man, is associated with a low incidence of diseases. Today, the dietary omega-3:omega-6 intake ratio is typically 1:15. The ratio can be improved by increasing the amount of omega-3 fatty acids you eat and decreasing your omega-6 fatty acid intake. Omega-6 is obtained predominantly from vegetable and seed oils and in the processed foods that contain them. It is also found in high amounts in seeds, some nuts, conventional eggs, and grain-fed meat. Switching from grain-fed to grass-fed and pastured meats can also improve your fatty acid profile.

Sources of omega-3 fatty acids

Sources of omega-3 fatty acids include fatty cold water fish, basil, winter squash, and some nuts. Firm, meaty fish such as salmon and halibut contain an abundance of omega-3 fatty acids. Wild caught salmon has more omega-3 fatty acids than farmed and other advantages.