Can fish lower the risk of cancer?

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Published on July 4, 2015 by HWC

This is the most common question that is being asked by most people. Few studies have showed that having fish in our diet will reduce the risk of different cancers.

Fish that contains omega-3 fatty acids can show great results because it contains anti-inflammatory fatty acids. Such types of fish include salmon, mackerel, cold, herring, black cod and sardines.

But few studies have revealed that the more fish you have, the worse the condition is. You need to be conscious about mercury, a contaminant present in many types of fish.

But, in general eating fish containing Omega-3 fatty acids every week is good for protecting against different types of cancer.

Few reports revealed that eating fish may protect against liver cancer. And, the more you consume the fish, the less is the risk of getting cancers, including breast and colon. The omega-3 fatty acids present in fish old are called EPA(eicosapentaenoic acid) and DHA(docosahexaenoic acid). Certain studies have defined that these fats interfere colon cell function and may hinder inflammation.

There are certain evidences for increased fish consumption and a reduced risk of breast, prostate and rectal cancer; and between higher n-3 to omega-6 (n-6) FA ratio and a reduced risk of breast cancer.

So, try to consume more fish to avoid the risk of getting cancer.

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