Omega-3s May Lower Breast Cancer Risk

Fish is an abundant source of omega-3 polyunsaturated fatty acids (PUFA), compounds for which a number of studies suggest a range of health effects.  Duo Li, from Zhejiang University (China), and colleagues completed a meta-analysis of 26 studies involving data on nearly 21,000 study subjects, finding that women with the highest intakes of omega-3 PUFAs from marine sources have a 14% reduction in the risk of breast cancer, as compared to women with the lowest intake.  Further analysis indicated that for each 0.1 g per day or 0.1% energy per day increment of intake, the risk fell by 5%.  Observing that: “Higher consumption of dietary [omega-3 polyunsaturated fatty acids] is associated with a lower risk of breast cancer,” the study authors submit that: “These findings could have public health implications with regard to prevention of breast cancer through dietary and lifestyle interventions.”