Research appearing in Nutrients (2014 Sep 29;6(10):4043-57. doi: 10.3390/nu6104043) looked at perioperative (both before and after surgery) supplementation of Omega-3 fatty acids and its effect on inflammation in patients with colorectal cancer. In the randomized, double-blind, prospective, placebo-controlled study 148 patients were given either a supplement containing two grams of DHA and one gram of DHA or a placebo (consisting of the same supplement without the added omega-3 fatty acids).

Researchers tested for chemical markers of inflammation and found them to be reduced in the group receiving the omega-3 fatty acids. Researchers concluded that the omega-3 fatty acids “exerted an anti-inflammatory effect” in surgical patients, but did not reduce the occurrence of post-operative complications.