本研究旨在系统评估ω-3脂肪酸对患有乳腺癌的女性健康结果的影响，检索了电子数据库（PubMed、Scopus、ProQuest、Web of Science和Cochrane Library）的干预研究。根据Cochrane Collaboration Handbook的指导，评估了纳入文章的偏倚风险和质量。由于纳入研究的异质性，未进行统计分析。从3676篇检索到的文章中，纳入了11篇文章。其中大多数研究的质量不高。中位进展时间和总生存期显著改善。此外，手术部位愈合并发症和感染率下降。在干预期间，感知压力、睡眠障碍、抑郁、疼痛、关节僵硬和疲劳显著减轻。此外，ω-3脂肪酸摄入显著增加了总血清ω-3、EPA和DHA水平，并相应降低了ω-6：ω-3比值、总白细胞、淋巴细胞、瘦素和CRP。只有两项研究报告了轻度胃肠道症状，没有临床相关的不良事件。在乳腺癌治疗或术后过程中，ω-3脂肪酸可能改善患者的身体、心理以及一些炎症和代谢指标。由于可能造成自由基的形成，ω-3脂肪酸的补充和摄入必须非常谨慎进行。© 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.

This study aimed to systematically evaluate the impact of omega-3 fatty acids on the health outcomes of women with breast cancer in electronic databases (PubMed, Scopus, ProQuest, Web of Science, and Cochrane Library) for interventional studies. The risk of bias and the quality of the included articles were assessed by Cochrane Collaboration Handbook guidance. The statistical analyses were not conducted because of the heterogeneity of the included studies. Of 3676 identified articles, 11 articles were included in this study. The majority of the included studies were not of high quality. Median progression time and overall survival significantly improved. Additionally, surgical site healing complications and infection rates decreased. There was a significant decrease in perceived stress, sleep disturbance, depression, pain, joint stiffness, and fatigue throughout the intervention. Moreover, omega-3 fatty acids consumption significantly increased the total serum omega-3, EPA, and DHA, and decreased the omega-6: omega-3 ratio, total leukocytes, lymphocytes, leptin, and CRP, accordingly. Mild gastrointestinal symptoms were reported in only two studies without clinically relevant adverse events. Omega-3 fatty acids may cause improvement in physical, mental, and some inflammatory and metabolic indices during treatment or posttreatment course of breast cancer patients. Due to the possibility of free radical formation, omega-3 FAs supplementation and consumption must be done very carefully.© 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.