Fatty fish and fish omega-3 fatty acid intakes decrease the breast cancer risk: a case-control study
Kim J et al. - In a study to examine the association between fish and fish omega-3 fatty acids intake with the risk of breast cancer in a case-control study of Korean women, these results suggest that high consumption of fatty fish is associated with a reduced risk for breast cancer, and that intake of omega-3 fatty acids from fish is inversely associated with postmenopausal breast cancer risk. Methods- 358 incident breast cancer pts and 360 controls were recruited with no history of malignant neoplasm.
- Study participants were given a 103-item food intake frequency questionnaire to determine their dietary consumption of fish (fatty and lean fish) and omega-3 fatty acids derived from fish (eicosapentaenoic acid [EPA], and docosahexaenoic acid [DHA]).
Results- Using a multivariate logistic regression model, high intake of fatty fish was associated with reduced risk for breast cancer in both pre- and postmenopausal women.
- Reductions in breast cancer risk were observed among postmenopausal subjects who consumed more than 0.101 g of EPA and 0.213 g of DHA from fish per day vs the reference group who consumed <0.014 g of EPA and <0.037 g of DHA per day.
- Among premenopausal women, there was a significant reduction in breast cancer risk for the highest intake quartiles of omega-3 fatty acids vs the reference group who consumed the lowest quartile of intake.
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