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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="" 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.

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