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Related Experiment Video

Updated: Jun 21, 2025

Dietary Supplementation of Polyunsaturated Fatty Acids in Caenorhabditis elegans
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Causal Relationships between Polyunsaturated Fatty Acids and Colon Polyps: A Two-Sample Mendelian Randomization

Na Shen1, Qinwen Ba1, Yanjun Lu1

  • 1Department of Laboratory Medicine, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China.

Nutrients
|July 13, 2024
PubMed
Summary

Polyunsaturated fatty acids (PUFAs), particularly Omega-3, may increase colon polyp risk. Lower Omega-6 to Omega-3 ratios and Linoleic acid suggest reduced susceptibility to polyps.

Keywords:
causalitycolon polypsfatty acidsmendelian randomization

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Area of Science:

  • Nutritional Epidemiology
  • Gastroenterology
  • Genetics

Background:

  • Polyunsaturated fatty acids (PUFAs) are implicated in colorectal carcinogenesis, with potential links to colon polyp development.
  • Existing epidemiological data on PUFAs and colon polyps show inconsistencies, necessitating further investigation.
  • This study focuses on individuals of European ancestry to clarify the association between PUFAs and colon polyps.

Purpose of the Study:

  • To investigate the causal effect of polyunsaturated fatty acids (PUFAs) on the development of colon polyps.
  • To identify specific fatty acids and their ratios that may serve as biomarkers for colon polyp risk.
  • To provide a clearer understanding of the role of dietary fats in colorectal polyp formation.

Main Methods:

  • Utilized genome-wide association studies (GWAS) data from large discovery (135,006 samples) and validation (114,999 samples) cohorts.
  • Employed Mendelian randomization (MR) techniques, including inverse variance weighted (IVW), weighted median, and MR-Egger, to assess causality.
  • Conducted sensitivity analyses using leave-one-out methods and heterogeneity tests (MR-IVW, Cochran's Q) to ensure result robustness.

Main Results:

  • Elevated levels of Omega-3 fatty acids and ratios of DHA/total fatty acids (FAs) and Omega-3/totalFA were associated with an increased risk of colon polyps.
  • Conversely, higher Omega-6/Omega-3 ratios and Linoleic acid (LA)/totalFA ratios showed a negative association with colon polyp susceptibility.
  • Mendelian randomization analyses indicated no significant impact from pleiotropy or heterogeneity on the observed associations.

Conclusions:

  • This study suggests a potential adverse role of certain PUFAs, particularly Omega-3 fatty acids, in colon polyp formation.
  • Higher Omega-3 levels are linked to an increased risk of developing colon polyps.
  • Specific fatty acid ratios may be valuable biomarkers for assessing colon polyp risk.