Cancer News Network: Eating fatty fish can reduce the risk of cancer

Monday, October 02, 2006

Eating fatty fish can reduce the risk of cancer

Swedish researchers have found that eating fatty fish, which is rich in vitamin D and omega 3 fatty acids, can reduce the risk of kidney cancer significantly. Fish like salmon, herring, sardines and mackerel were defined as fatty fish by researchers, while tuna and cod were considered to be lean fish.

A study carried out by ‘Journal of the American Medical Association’ revealed that women eating fatty fish once a week at a lesser risk to cancer compared to others, whereas, eating three fish a month for a period of 10years would reduce cancer risk by nearly 74 percent.

Kidney cancer also referred to as renal cell carcinoma is one of the most common forms of cancer in the United States with a very low survival rate. It is the most common form of cancer in women above 40yrs of age.

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