Fish, Fish Oil, and Breast Cancer

A meta-analysis published online June 27 in the BMJ, found that a higher consumption of omega-3 fatty acids was associated with a 14% lower risk for breast cancer compared to those who ate the lowest amount of omega-3 fatty acids. This study was conducted in Asia, Europe, and the United States. They looked at both the amount of omega-3 fatty acids consumed, whether it be from fatty fish or from supplements, and blood levels of omega-3 fatty acids and found the association to hold true in both. Interestingly, in the American and European populations there was no risk reduction in breast cancer with higher fish consumption, whereas in Asian populations higher fish consumption was associated with a lower risk for breast cancer. They speculate that (1) in Asia more fish is eaten, and (2) American and European fish are more contaminated with pesticides. Westerners are often getting their omega-3 fatty acids from supplements, of which the high quality ones are screened for any kind of contamination. The protective effect was seen with about 100 mg of omega-3 fatty acids per day or two oily fish meals per week. They found consistency of consumption to be important. 

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