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Breast cancer risk is said to be reduced by omega-3 fatty acids in oily fish
Eating oily fish is said to significantly reduce the risk of breast cancer. Chinese researchers have found out. As Professor Duo Li from the University of Zhejiang and his team report in the renowned journal "British Medical Journal", the polyunsaturated omega 3 fatty acids in particular have a positive effect.
Preventing breast cancer with fatty fish Breast cancer is the most common cancer among women in many industrialized countries. In Germany alone, more than 70,000 new cases are diagnosed every year. To find out how to reduce the risk of breast cancer, the Chinese researchers evaluated 26 studies from the United States, Europe and Asia. They analyzed the data from a total of 800,000 women and around 20,000 breast cancer cases.
As it turned out, the regular consumption of fatty fish such as salmon, tuna or sardines significantly reduces the risk of breast cancer. Accordingly, the more unsaturated omega 3 fatty acids are responsible for the positive effect.
“Our results have important implications for public health. Prevention of breast cancer remains an important public health issue for researchers, especially when it comes to exploring the relationships between breast cancer, diet and lifestyle, ”the scientists write.
Fatty fish is also said to lower risk of diabetes and cardiovascular disease. Omega 3 fatty acids in fatty fish are also said to lower risk of diabetes and cardiovascular disease such as heart attack. This was the result of a study by researchers from the Fred Hutchinson Cancer Center in collaboration with the University of Alaska-Fairbanks. To this end, the scientists examined Eskimos, which consume around 20 times more omega 3 fatty acids than the average of the US population. As it turned out, about 70 percent of the Eskimos were overweight due to their high-fat diet, but they suffered much less frequently from diseases associated with weight gain, such as diabetes or cardiovascular problems. (ag)
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