Omega 3 Fatty Acids and Breast Cancer Prevention: Protective Benefits of Increased Fish Consumption
The primary objectives of this study are to:
i.) Determine the effects of increased fish consumption on serum and breast fat tissue fatty
acids in women at high risk for developing breast cancer relative to an omega 3 fatty acid
supplement;
ii.) Assess adherence and tolerability of increased dietary intake of fish relative to an
omega 3 fatty acid supplement.
Secondary objectives include:
iii.) Evaluate possible correlations between physical factors such as body mass index (BMI)
and dietary factors and target tissue effects.
iv.) Explore additional biomarkers as surrogate endpoints to measure effects of fish
consumption.
Interventional
Allocation: Randomized, Endpoint Classification: Bio-availability Study, Intervention Model: Parallel Assignment, Masking: Open Label, Primary Purpose: Prevention
Fatty acid profiles of breast adipose tissue
0 and 3 months
No
Lisa D Yee, MD
Principal Investigator
Ohio State University
United States: Institutional Review Board
OSU-10024
NCT01282580
July 2010
Name | Location |
---|---|
The Ohio State University Comprehensive Cancer Center | Columbus, Ohio 43210 |