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Omega-3 Fatty Acid may Help Prevent some Cancers

separator A study that took place in Italy and Switzerland has shown that eating omega-3 fatty acids may help reduce the risk of some cancers. In the study, people who consumed the most omega-3s experienced statistically significant reductions in cancers of the oral cavity, esophagus, colon, breast and ovary. Fish was the main sources of the fatty acids for most people.

Good sources of omega-3 fatty acids from fish include salmon, smelt, muscles, squid, some tuna, mackerel and sardines. In the study, one gram of the omega fats per week was enough to reduce cancer risk by 12 to 30 percent. This would amount to one or two servings of fish per week.

See the recipe for Tuna Salad Wraps in this issue of the cancer e-magazine. Canned tuna is a convenient source of omega-3 fatty acids.

International Journal of Cancer, 20 May 2003; Nutrition News Focus, 16 June 2003
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