Supplementing the diet with omega-3 fatty acids reduces the risk of developing breast cancer, according to US scientists in the journal Cancer Epidemiology, Biomarkers & Prevention.
Scientists from the Fred Hutchinson Cancer Research Center in Seattle conducted a survey on dietary supplementation among 35 thousand. 16 postmenopausal women who have never had breast cancer. The health of the participants was monitored for 6 years, and during the project 880 cases of breast cancer were diagnosed.
Based on survey and research data, scientists found that regular dietary supplementation with fish fat high in omega-3 fatty acids (EPA and DHA) reduces the risk of developing the most common malignant type of breast cancer – tubular cancer by as much as 32 percent. Taking other dietary supplements, including medications to relieve menopausal symptoms, did not affect cancer risk.
According to scientists, the amount of omega-3 fatty acids necessary to achieve such an effect is higher than usually provided with the diet – hence supplementation is necessary.
The authors of the research emphasize that it is too early to recommend supplementing the diet with fish fat preparations on the basis of one study; these results require further analysis and further detailed research. However, they are very promising. (PAP)