Omega-3s May Reduce Breast Cancer Risk

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Chinese researchers claim that women who consume more fish may lower their risk

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

Researchers in China are claiming that eating fish could reduce the risk of breast cancer.

Analysis of almost 900,000 participants in 26 international studies has led the researchers to conclude that women who consume more omega-3 fatty acids from fish are 14 percent less likely to contract breast cancer compared to women who ate less.

Researchers tallied their data from both the amount of fish consumed by the participants and the levels of omega-3s in their blood.

The results showed that for each 0.1 gram increase in omega-3s consumed per day the risk of breast cancer was five percent lower. 

Omega-3 fatty acids are a type of polyunsaturated fat that can be found in some plant products as well as in fish. The scientists say, however, that the omega-3s in plants do not have the same health benefits as those in fish. 

While this interpretation shows new positive results, it is by no means the first to cover this topic. A 2009 review of 48 studies declared that it was not certain that consumption of omega-3s could influence the risk of developing cancers. It remains to be seen whether these new findings will prove to be the more accurate.   

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