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Eating Fatty Fish May Reduce Risk Of Prostate Cancer
Eating Fatty Fish May Reduce Risk Of Prostate Cancer
Fish High in Fatty Acids May Prevent Prostate Cancer
Serve Fish Twice a Week
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 Fish
Consumption Helps Prevent Prostate Cancer
The Lancet, Vol.
357, June 2, 2001, pp. 1764-66 (research letter)
Disclaimer:
All material
provided on this web site is provided for educational purposes only.
Consult your own physician regarding the applicability of any opinions or
recommendations with
respect to your symptoms or medical condition.
 STOCKHOLM, SWEDEN.
Several studies have shown an inverse relationship between blood levels of fish
oils (eicosapentaenoic acid [EPA] and docosahexaenoic acid [DHA]) and the risk
of prostate cancer. A study just completed by medical researchers at the
Karolinska Institute confirms this association.
The Swedish study involved 3136 pairs of male twins born between 1886 and 1925.
The participants completed food frequency questionnaires in 1961 and 1967 and
were then followed up for 30 years. By December 31, 1997 the researchers had
recorded 466 diagnoses of prostate cancer (340 fatal ones). The average age of
diagnosis was 76.7 years.
After adjusting for
other known risk factors the researchers conclude that men who never eat fish
have a two- to three-fold higher risk of prostate cancer than do men who eat
moderate to high amounts. The researchers emphasize that only fatty fish such as
salmon, herring and mackerel, which contain high amounts of omega-3 fatty acids
(EPA and DHA), would be expected to be beneficial.
Terry, Paul, et al. Fatty fish consumption and risk of prostate cancer. The
Lancet, Vol. 357, June 2, 2001, pp. 1764-66 (research letter)
 Mahalo
(Thanks)!
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