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Regular Fish Consumption Reduced the Risk for Prostate Cancer

Researchers analyzed the dietary fat intake of 47,866 men aged 40-75 for 14 years. During this period 2,965 new cases of prostate cancer were reported. Four hundred forty-eight of these cancers had progressed into an advanced stage.

Review of the data showed there was a significant association between the type of fat consumed and the risk for developing prostate cancer. Men consuming the highest quantities of EPA and DHA from fish experienced an 11% reduced risk for developing prostate cancer, with a 26% risk reduction observed for advanced prostate cancer. No association was seen between alpha-linolenic acid (ALA) intake and overall prostate cancer incidence. However, men with prostate cancer consuming larger amounts of (ALA) were twice as likely for their cancer to have progressed into an advanced stage.

Am. J. Clin. Nutr. 2004;80:204-16

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