Research published in Nutrients (September 29, 2014; Volume 6, Issue 10, Pages 4043–4057) examined the effects of perioperative omega-3 fatty acid supplementation—administered both before and after surgery—on inflammation in patients undergoing surgery for colorectal cancer.
In this randomized, double-blind, prospective, placebo-controlled study, 148 patients received either a supplement containing 2 grams of eicosapentaenoic acid (EPA) and 1 gram of docosahexaenoic acid (DHA), or a placebo consisting of the same formulation without omega-3 fatty acids.
Markers of systemic inflammation were measured and found to be significantly reduced in the group receiving omega-3 supplementation compared with placebo. However, supplementation did not reduce the incidence of post-operative complications.
The researchers concluded that perioperative omega-3 fatty acids exerted an anti-inflammatory effect in surgical patients, though this biochemical improvement did not translate into fewer surgical complications.
