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.