Fatty Fish Protects Against Renal Cancer
Based on a long-term (1987-2004) study of 90,000 Swedish women, eating at least one portion per week of fatty fish such as salmon, raw herring, sardines and mackerel significantly reduced the risk of renal cancer by 74 per cent compared with those who never ate fatty fish.
“This is the first time that a link between the consumption of fatty fish and renal cancer has been studied,” says Professor Alicja Wolk, one of the scientists working with the study. “The reason previous studies have been unable to demonstrate a link between fish consumption and renal cancer is that they made no distinction between fatty and non-fatty fish.”
So if you want to reap the benefits of fish consumption as a prophylaxis against (renal) cancer, remember, only fatty or oily fish count. Cod and tuna, for example, do not seem to confer the same benefit. The difference is believed to lie on the omega-3 fatty acids and vitamin D content, according to the researchers.
[Photo: krayker]
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Check out what others are saying about this post...[...] Previously, I’ve written entries showing how fish and fish-derived fatty acids may lower the risk of contracting a variety of cancers (prostate, renal and breast cancers, to name a few). Fish is also one of the best sources of DHA, which is good for the brain. [...]