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Eating Fish May Slash the Risk of Dying From Prostate Cancer

A large meta-analysis by researchers at McGill University recently found that eating fish appears to more than halve the risk of dying from prostate cancer among men. However, it does not appear to decrease the risk of developing the disease.

Their findings were published in the September 2010 issue of the American Journal of Clinical Nutrition.

The researchers analyzed 31 studies that included nearly 500,000 participants. 17 of those studies were case control studies, meaning they matched people with prostate cancer with control subjects free of the disease and then compared eating patterns.

The other 14 studies were cohort studies, meaning they followed a large group of men over time and then compared the diets of participants that developed prostate cancer to those that did not.

Overall, the researchers did not find any link between eating lots of fish and the risk of developing prostate cancer. However, they did find that participants with higher fish consumption had an impressive 63% lower risk of dying from prostate cancer.

They also found that men with higher fish intake had a 44% reduction in metastatic cancer, which is cancer that has spread beyond the prostate. That finding bolsters the theory that the anti-inflammatory properties of fish may slow the progression of prostate cancer.

Due to the different measurements of fish intake used in the various studies, the researchers were not able to determine how much fish would need to be consumed in order to receive the protective effect. But adding fish to your diet is a good idea in general, as studies have shown that fish packed with omega-3's, such as salmon, mackerel and tuna, may help to improve heart health, boost mood and reduce the risk of many other types of cancer.

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