More Fish, Less Colon Cancer?
(Ivanhoe Newswire) -- Fish and seafood may not just make a fancy meal -- they could also help prevent colorectal cancer.
Researchers studied the effect of 19 polyunsaturated fatty acids on a group of 1,509 white participants and 369 black participants. A questionnaire was administered to find out information regarding the type of foods and frequency with which they were consumed within the last 12 months. An inverse link was found between dietary intake of long-chain omega-3 fatty acids and distal large bowel cancer in white patients.
"We were surprised that the association was not also observed among blacks," Sangmi Kim, Ph.D., a postdoctoral fellow at the National Institute of Environmental Health Sciences in Research Triangle Park, N.C., was quoted as saying. "We considered several possible explanations but were not able to account for this difference with the data we had. This finding warrants future study, but we should be careful about drawing conclusions about potential racial differences in the benefit from long-chain omega-3 fatty acids from this study."
Source: American Association for Cancer Research Frontiers in Cancer Prevention Research Conference, December 6-9, 2009, Houston, Texas
If this story or any other Ivanhoe story has impacted your life or prompted you or someone you know to seek or change treatments, please let us know by contacting Melissa Medalie at email@example.com