Fatty acids may reduce breast cancer risk

A study published in BMJ shows that eating oily fish such as salmon, tuna, or sardines may help reduce the risk of breast cancer.


These fish contain a type of fatty acid known as n-3 polyunsaturated fatty acids (PUFAs).The researchers reviewed 21 different studies that looked at the intake of fish and PUFAs among 883,585 women in the United States, Europe, and Asia. Among those women, 20,905 had breast cancer. The follow-up time varied, from four years to 20.

The researchers found that PUFAs from marine sources were associated with 14% reduction of risk of breast cancer, and the relative risk remained similar whether marine n-3 PUFA was measured as dietary intake or as tissue biomarkers. For every 0.1-g-per-day increase in the intake of the fatty acids, there was a 5% lower risk of breast cancer, the study found. No significant association was observed for fish intake itself or exposure to alpha linolenic acid.

The researchers concluded that “Higher consumption of dietary marine n-3 PUFA is associated with a lower risk of breast cancer. These findings could have public health implications with regard to prevention of breast cancer through dietary and lifestyle interventions.”

Τα ω-3 λιπαρά οξέα μειώνουν τον κίνδυνο για καρκίνο του στήθους!