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Fatty fish consumption may reduce prostate cancer risk

Consumption of fatty fish might reduce the risk of prostate cancer, according to recent studies.

In a population-based prospective study of 6,272 Swedish men incorporating 30 years of follow-up, men who ate no fish had a two-fold to three-fold higher frequency of prostate cancer than those who ate moderate or high amounts. Results suggest that fish consumption could be associated with decreased risk of prostate cancer.

The essential fatty acids contained in fish appear to inhibit the growth of prostate cancer cells. Moreover, results of ecological cross-national studies and a case-control study, which investigated the concentration of fatty acids in the serum, support an inverse association between fatty acids from fish and prostate cancer.

The studies reveal that only fish high in omega-3 fatty acids are likely to lower the risk of prostate cancer. Researchers examined fish consumption in relation to prostate cancer in a population-based prospective study in Sweden, a country with a high consumption of fatty fish from Northern waters, such as salmon, herring, and mackerel, which contain high amounts of omega-3 fatty acids. 

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