Salmon, sardines, tuna, mackerel and herring - all of these fish are
rich in oils that could knock your risk for breast cancer down by 14% below average.
Dishes made with oily fish contain omega-3 fatty acids that can forestall the development of cancer cells.
Dietary experts have long recommended omega-3s for their benefits to heart health, blood pressure, depression, and arthritis.
A new study just published by Chinese researchers in the British Medical Journal shows that polyunsaturated fatty acids (PUFAs) from oily fish is associated with a lower risk of breast cancer.
A research group at Zhejiang University in Hangzhou, China under Dr. Duo Li of the Department of Food Science and Nutrition reviewed the data from 21 different studies on the relationship between risk of breast cancer and fish intake.
Omega-3s can be found in plants as well as in oily fish, but this study found that the omega-3 polyunsaturated fatty acids from fish were closely associated with a lower incidence of breast cancer. Plant-derived omega-3 fatty acids did not affect a patient's risk for developing breast cancer.
How could you take advantage of this news? Put some fish on your dinner plate two times a week. Try a slab of salmon one evening, and whip up a tuna curry on a different night. Pair your fish with healthy whole grains.
Wind up your meal with a mix of fresh fruits, instead of baked sweets. Wash it all down with water, fruit juice, or green tea. But if you don't get along with fish, you might benefit from taking fish oil supplements instead.
Talk to your doctor about improving your diet, especially if you are in treatment for breast cancer, and make sure that any vitamins or supplements you are interested in will not conflict with any of your therapies.
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Dishes made with oily fish contain omega-3 fatty acids that can forestall the development of cancer cells.
Dietary experts have long recommended omega-3s for their benefits to heart health, blood pressure, depression, and arthritis.
A new study just published by Chinese researchers in the British Medical Journal shows that polyunsaturated fatty acids (PUFAs) from oily fish is associated with a lower risk of breast cancer.
A research group at Zhejiang University in Hangzhou, China under Dr. Duo Li of the Department of Food Science and Nutrition reviewed the data from 21 different studies on the relationship between risk of breast cancer and fish intake.
Omega-3s can be found in plants as well as in oily fish, but this study found that the omega-3 polyunsaturated fatty acids from fish were closely associated with a lower incidence of breast cancer. Plant-derived omega-3 fatty acids did not affect a patient's risk for developing breast cancer.
How could you take advantage of this news? Put some fish on your dinner plate two times a week. Try a slab of salmon one evening, and whip up a tuna curry on a different night. Pair your fish with healthy whole grains.
Wind up your meal with a mix of fresh fruits, instead of baked sweets. Wash it all down with water, fruit juice, or green tea. But if you don't get along with fish, you might benefit from taking fish oil supplements instead.
Talk to your doctor about improving your diet, especially if you are in treatment for breast cancer, and make sure that any vitamins or supplements you are interested in will not conflict with any of your therapies.
FOLLOW US:http://www.facebook.com/PlaneHealth https://twitter.com/PlaneHealth
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