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Sandra Fryhofer, MD

Ask Dr. Sandy: Do Omega-3 Fatty Acids Cut Cancer Risk?

By Sandra Fryhofer, MDPosted August 14, 2013 5:02pm (EDT)
Pink Salmon, Courtesy, <a href="http://commons.wikimedia.org/wiki/File:Pink_salmon_FWS.jpg" target="_blank">WIkimedia</a>

Pink Salmon, Courtesy, WIkimedia


A review of 21 studies totaling nearly a million patients found women who ate the most fish had 14% lower risk of breast cancer.

Omega 3 fatty acids in fish can affect cell growth and cell differentiation. “Fatty fish” are highest in omega 3’s and include salmon, sardines, mackerel, herring, lake trout, and tuna.

Watch A Fish Tale You Can Trust for all of the details.

Disclaimer: Your seeking of information on health related topics and/or Sandra Adamson Fryhofer, M.D.'s providing such information herein constitutes neither the solicitation of nor the provision of medical advice, services, care or treatment. Communication with Dr. Fryhofer on this website does not create a doctor/patient relationship. For concerns about your own particular medical condition, you should consult your own medical professional who can examine and evaluate you. Communication on a website is not a substitute for taking an active role in your own medical care and treatment and being personally seen by a physician of choice in your area.
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