Eating Certain Fish May Lower Risk of Pancreatic Cancer
Only 3% of individuals with pancreatic cancer live more than five years past the initial diagnosis. It tends to appear suddenly and advance rapidly, so prevention is key. A recent study suggests that people who eat higher amounts of oily, non-fried fish (such as salmon) are between 38% and 45% less likely to develop pancreatic cancer.
The researchers examined data from the VITamins And Lifestyle cohort study, which included 66,616 participants between the ages of 50 and 76. They administered a food frequency questionnaire in order to determine the amount of fish that the participants consumed.
During the 6.8 year follow up the researchers discovered that 151 participants developed pancreatic cancer. After comparing fish consumption with cancer development, they found that participants who ate more non-fried and oily fish were less likely to develop pancreatic cancer. However, shellfish and fried fish did not have an effect on the level of risk.
The study was conducted by researchers at the School of Public Health at Indiana University Bloomington. It was published on January 15, 2013, in the American Journal of Epidemiology.
The results found here were probably due to the high omega-3 levels found in oily fish. Omega-3s have also been shown to improve inflammation, mood, joint mobility, age related macular degeneration, and the immune system.
Because omega-3 fatty-acids are not found naturally in the human body, it is especially important to make sure that they are a part of your daily diet. Oily, dark fish such as tuna and salmon are high in DHA and EPA omega-3s.
If you don’t like fish or you’re worried about the high mercury levels found in some fish, consider taking a high quality supplement that has been tested for purity and potency.