Women reduce breast cancer risk by eating oily fish

Women who eat oily fish once or twice a week reduce their chances of developing breast cancer later in life.  They reduce their risk by up to 14 per cent if they eat two portions of salmon, tuna or sardines.

The fatty acids in fish protect against breast cancer, say researchers in China.  Every 0.1 g of the oil—n-3 polyunsaturated fatty acid (n-3 PUFA)—resulted in a five per cent risk reduction.

The risk fell by up to 14 per cent among Western women who may not be eating much fish, and lowest among Asian women, probably because the oily fish is already a staple of their diet, the researchers think.

They made their assessment after studying 26 trials from around the world that involved more than 800,000 women.

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