In brief, eicosapentaenoic and docosahexaenoic acids can inhibit prostaglandin E2 production and secondary bile acids, thus exerting anti-inflammatory properties and altering proliferation and lipid metabolism of cancer cells.40 Similar properties have also been documented for EPDR1, which may hypothetically explain their interactions with CRC development. This evidence concerns the gene EPDR1 and colorectal carcinoma.