An RCT on colorectal cancer surgery found that PN with alanyl-glutamine in combination with ω-3 fish oil fat emulsion helped improve patients’ postoperative nutritional status and immune function and reduced the overall incidence of adverse effects.[26] An RCT on head and neck cancer conducted by Sittitrai et al[27] revealed that a perioperative oral glutamine- and fish oil-rich diet not only significantly reduced surgical complications, length of stay, and hospitalization costs, but also improved patients’ nutritional status, including body weight, prealbumin, and transferrin levels. The gene discussed is TF; the disease is colorectal cancer.