DUBLIN, Ireland, Apr 13, 2009 (UPI via COMTEX) -- A randomized controlled trial
showed omega-3 fatty acids helped preserve muscles in patients who had surgery
for esophageal cancer, Irish researchers said.
John V. Reynolds of Trinity College and St. James's Hospital, both in Dublin,
and Dr. Aoife Ryan of St. James's Hospital said that omega-3 fats are essential
fats found naturally in oily fish such as salmon, herring, mackerel and
sardines.
"Weight loss is extremely common both before and especially after esophageal
cancer surgery and any approach that can preserve weight, in particular muscle
weight and strength, may represent a real advance," Reynolds said in a
statement.
Patients awaiting surgery were randomly assigned to treatment and control
groups. Both groups received a 240 ml nutritional supplement twice daily
starting five days before surgery, however, patients in the treatment group
received an enriched formula with omega-3 -- 2.2 grams of eicosapentaenoic acid
a day.
Immediately following surgery, the supplement was given through a feeding tube
for 14 days while patients recovered in hospital. Once patients could resume
oral feeding, they continued drinking the supplement until 21 days post surgery.
The study, published in the Annals of Surgery, found patients without omega-3
lost an average of 4 pounds of muscle mass post surgery, but those who took
omega-3 maintained all aspects of their body composition.
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Copyright 2009 by United Press International