Fish Oil Consumption Linked to Lower Breast Cancer Risk in Study

“The consumption of polyunsaturated fatty acids found primarily in fish is linked to a 14 percent decline in breast-cancer risk, according to a new study.  People would need to eat one to two portions of oily fish such as salmon, tuna or sardines each week to reduce their breast-cancer risk, according to the findings, the British Medical Journal said in a statement yesterday.  The study’s results confirm the World Health Organization’s recommendation to eat fish once or twice a week, Veronique Chajes, an epidemiologist at the WHO’s International Agency for Research on Cancer in Lyon, France, said in a phone interview. She didn’t give a recommendation to take fish oil supplements. “The recommendation is really on fish consumption, not on supplements,” Chajes said.  Chinese scientists led by Duo Li of Zhejiang University in Hangzhou, China, pooled and analyzed data from 21 previously published studies that had enrolled 883,585 participants. They found that for each 0.1 gram or 0.1 percent energy increment of fish oils taken daily, the risk dropped by 5 percent. Plant-derived fatty acids such as alpha linoleic acid didn’t affect risk, the study said.” To read the story, click HERE