There is an increasing body of evidence showing that omega-3 fatty acids, particularly eicosapentaenoic
acid (EPA) and docosahexaenoic
acid (
DHA), limit tumor growth. A certain level of linoleic
acid (an omega-6 fatty acid) is required, and it is almost impossible (and not advisable!) to formulate a food that has no omega-6 fatty acids. Rather, we want to increase long-chain omega-3 fatty acids (from fish oils) to reduce the ratio of omega-6 to omega-3 fatty acids in the food.