Fatty fish acts as a preventative measure for developing carcinomas.

fishA study, published in the Journal Nutrition and Cancerm led by Saint Luke’s Mid America Heart Institute has demonstrated that consuming that right kind of fish, in the right quantity, prepared in a certain way, can in fact help prevent adenocarcinomas, a common type of cancerous tumor.

The impact of the fatty fish is attributed to its ability to modestly decrease the activity of cyclooxygenase-2 (cox-2), an enzyme which contributes importantly to the genesis and progression of adenocarcinomas.

“An easy way to see the benefit of omega-3 is to look at Italy,” Dr. DiNicolantonio said. “The staple oil used in cooking and as a salad dressing in Italy is olive oil, which is quite low in omega-6. Meanwhile, fish — high in omega-3 — is a staple food in the Italian diet, and this fish is rarely salt-preserved or fried. In Italians studies, subjects who consumed fish at least twice weekly as compared to those who ate fish less than once a week, were found to be at a significantly lower risk for a number of cancers, including ovarian, endometrial, pharyngeal, esophageal, gastric, colonic, rectal, and pancreatic.”

Previous studies have demonstrated a conclusive link between total omega-3 intake, from both fish and supplements, and determined that a high omega-3 intake was associated with a 23 percent reduction in total cancer mortality.


James J. DiNicolantonio, Mark F. McCarty, Subhankar Chatterjee, Carl J. Lavie, James H. O’Keefe. A Higher Dietary Ratio of Long-Chain Omega-3 to Total Omega-6 for Prevention of COX-2-Dependent Adenocarcinomas. Nutrition and Cancer, 2014; 1 DOI: 10.1080/01635581.2014.956262

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