The Role of Omega-3 Fats in Cancer
This continuing education course reviews the role of omega-3 fats from both dietary and supplement sources in cancer risk reduction, treatment, and prevention of recurrence.
Course content appeared as the CPE Monthly in the February 2022 edition of Today’s Dietitian.
After completing this continuing education course, nutrition professionals should be better able to:
- Counsel clients on the unique function of omega-3 fatty acids in the body and their role in health promotion.
- Distinguish three potential positive clinical outcomes of omega-3 fatty acids in the oncology setting.
- Determine clinical considerations in cases where omega-3s may pose a risk during cancer treatment.
Ginger Hultin, MS, RDN, is a Seattle-based integrative oncology nutrition specialist and owner of private practices Champagne Nutrition and Seattle Cancer Nutritionist, and Emily Guzman, MS, is a Chicago-based freelance nutrition writer.
The authors have no relevant disclosures to report regarding this program. They have certified that no conflict of interest exists for this program. View our disclosure policy.
- 2.00 CDR