Eating fish associated with reduced risk of death from prostate cancer

Published on September 16, 2010

Prostate cancer is the most common form of cancer in men in the Western world. However, many of these cancers are growing slowly and not be fatal. Indeed, many men will die with cancer prostate which never showed when they were alive.However, prostate cancer can and kill frequently enough to take seriously this condition. Y can some men want to do what they can to reduce the risk of developing this condition and eventually succumb to it.

I was interested to read that a study published yesterday that assessed the relationship between a factor diet - fish eating - and the risk of prostate cancer there has been previous evidence linking increased consumption of fish with lower risk of prostate cancer. This latest study was a 'meta-analysis' of relevant studies (together accumulation of more than one study available data) [1].

This review of the evidence found an association between the consumption of fish and the risk of prostate cancer. However, and perhaps crucially, find that increased fish consumption was associated with reduced risk of death from prostate cancer.In general, the protective effect associated with the consumption of fish was 63 per cent (a lot).

This finding is interesting and potentially relevant as one could argue that where refers to prostate cancer, is more important to reduce the risk of death in this condition, rather than further reduce the incidence of this cancer.As mentioned earlier, a significant percentage of men get the disease but mueren.La suggestion is that increased consumption of fish could protect against aggressive tumors that are more likely to be fatal.

Now called 'epidemiological' l studies of this nature can only really be used to judge the cosas.No partnerships can use to confirm 'causality' - in this case, eating fish causes a lower risk of prostate cancer, however, if the link be causal, what could be eating fish exercising their protective effect?

Some species of fish (so-called ' blue fish', such as mackerel, herring, salmon, sardine, and trout) contain an abundance of fat 'omega-3's, mainly in the Docosahexaenoic acid (DHA) and Eicosapentaenoic Acid (EPA) form.As the authors of the review, these fats have an anti-inflammatory effect within the cuerpo.La importance of this is that inflammation is a potential underlying factor in the development of cancer, along with other pathogenic processes that can go along with it, such as cell proliferation and angiogenesis (the production of new blood vessels that can 'feed' cancer).

The authors also point to research found that in animal studies, omega-3 fats have some capacity to reduce the progression of cancer cells.

We have all the answers in relation to the omega-3 and cancer, including prostate cancer.However, the fact that omega-3 fats have known anti-inflammatory effects helps explain its links with not only a reduced risk of cancer, but with a lower risk of other conditions, including diseases of the heart and dementia.

Another nutritional tactic worthy of consideration to quell inflammation in the body is cut carbohydrates which tend to disrupt the blood sugar and insulina.Para levels learn more about this, see here.

References:

1 Szymanski KM, et to the.fish consumption and prostate cancer risk: a review and analysis of the J Clin Nutr 15 September 2010 meta.AM [epub ahead of print]

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Published on September 16, 2010.Archivada in: healthy eating, the restriction of baja-carbohidratos / carbohydrates, men's health

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