Omega-3 fatty acid consumption linked to lowered breast cancer risk

Omega-3 fatty acids contained in oily fish and flax seeds may lead to a reduction in breast cancer risk, according to a new study.

Researchers in China found that eating one or two portions of oily fish, like salmon, tuna or sardines, per week, could reduce the possibility of breast cancer by 14 percent.

The study looked at dozens of previous studies involving 883,585 participants. Scientists found that for each 0.1 gram of fish oil, risk of breast cancer in women dropped by five percent.

The study was particularly significant for Asian women who consume more fish than European and North American women.

The protective effects of oily fish were negligent among non-Asians as they did not consume enough of the food.

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The study was said to confirm World Health Organization findings that recommended eating oily fish twice per week.

Researchers were quick to point out that there study involved the consumption of fish, rather than fish oil supplements.

Omega-3 fatty acids have been found to improve brain function and certain skin issues.

The findings were published in the British Medical Journal.

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