Oncology Medical News about breast cancer risk;fatty fish;fish omega-3 fatty acid

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Fatty fish and fish omega-3 fatty acid intakes decrease the breast cancer risk: a case-control study
BMC Cancer, 07/02/09

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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