Eating fish helps lower breast cancer risk
Source: AFP |
June 29, 2013, Saturday
|
Print Edition
Print Edition
EATING a portion of tuna, salmon, sardines or other oily fish once or twice a week reduces the risk of breast cancer, according to a review published by the British Medical Journal.
Researchers based in China looked at 26 previously published studies covering more than 800,000 volunteers in the US, Europe and Asia whose health was monitored and who gave details about their eating habits.
Oily fish is rich in so-called n-3 polyunsaturated fatty acids, or n-3 PUFAs, which are involved in the immune system, blood-vessel activity and chemical messaging in the brain.
The group of n-3 PUFAs has four members, known by their initials of EPA, DPA and DHA, which are mainly found in oily fish, and ALA, which is chiefly found in nuts, seeds and leafy vegetables.
The analysis showed that women with a high intake of n-3 PUFAs had a 14 percent reduction in risk of breast cancer compared with those who had a low intake. But the protective effect came only for fatty acids that come chiefly from fish, and not for ALA acids.
Researchers based in China looked at 26 previously published studies covering more than 800,000 volunteers in the US, Europe and Asia whose health was monitored and who gave details about their eating habits.
Oily fish is rich in so-called n-3 polyunsaturated fatty acids, or n-3 PUFAs, which are involved in the immune system, blood-vessel activity and chemical messaging in the brain.
The group of n-3 PUFAs has four members, known by their initials of EPA, DPA and DHA, which are mainly found in oily fish, and ALA, which is chiefly found in nuts, seeds and leafy vegetables.
The analysis showed that women with a high intake of n-3 PUFAs had a 14 percent reduction in risk of breast cancer compared with those who had a low intake. But the protective effect came only for fatty acids that come chiefly from fish, and not for ALA acids.
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