EATING FISH CAN LOWER BREAST CANCER RISK
A new study has
found that fatty acids found in fish is associated with lower risk of breast
cancer.
The results show that
each 0.1 g per day or 0.1 percent energy per day increment of intake of n-3
polyunsaturated fatty acid derived from fish was associated with a 5 percent
reduction in risk.
To achieve this risk
reduction, intake of oily fish such as salmon, tuna or sardines should be 1-2
portions per person per week.
Breast cancer is one
of the most common cancers, accounting for 23 percent of total cancer cases and
14 percent of cancer deaths in 2008.
Studies suggest that a
healthy diet and lifestyle is crucial for the prevention of breast cancer, and
dietary fat is one of the most intensively studied dietary factors closely
related with risk.
The fatty acid found
in fish are involved in chemical messaging in the brain, helping to regulate
blood vessel activity and areas of the immune system.
Marine n-3
polyunsaturated fatty acid was associated with a 14 percent reduction of breast
cancer between the highest and lowest category of the fatty acid intake.
The risk was lowest in
Asian populations, probably because fish intake is much higher in Asia than in
western countries, the authors said.
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