DARTMOUTH, NS, April 7 /PRNewswire/ - A new study presented in Clinical Cancer Research, a journal of the AACR (American Association for Clinical Cancer Research), shows diets high in Omega-3 EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) may decrease the risk of prostate cancer. This link appears to be most apparent in those individuals with a genetic tendency towards developing the disease.
While there is no one, single cause of prostate cancer, there are several factors that appear to increase the risk of developing it, including diet. In the study, researchers from the
The study shows that those men who ate dark, fatty fish one to three times per month had a 36 percent lower risk of prostate cancer as compared to those who had zero dark fish consumption. Furthermore, those who ate dark fish at least once a week had a 57% risk reduction. And, those who consumed little to no Omega-3 EPA/DHA and who also carried the specific COX-2 variant, were five times more likely to develop advanced prostate cancer. However, this association was essentially reversed with increasing consumption of Omega-3 EPA/DHA.
"This study adds to the growing research that shows that regular Omega-3 EPA/DHA consumption by men may lower their risk of developing prostate cancer," said Ocean Nutrition Canada's Vice President, Marketing and Communications, Lori Covert. "This is definitely positive news."
According to the Canadian Cancer Society, prostate cancer is the most common cancer among Canadian men, with an estimated 24,700 men developing the disease
|SOURCE Ocean Nutrition Canada Ltd.|
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