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26.07.2017

Salmon, mackerel and other oily fish improve post-breast cancer chances

Women who have survived breast cancer can reduce their chances of a recurrence by eating salmon, mackerel or other oily fish twice a week, report researchers at the University of California at San Diego in the Journal of Nutrition. Oily fish also reduces their chances of dying.

Study
The researchers used data on 3081 women who had had breast cancer diagnosed at an early stage and had been successfully treated. The researchers followed the women for seven years, noting what they ate - and which of them developed breast cancer a second time or died.

Results
Among the women who had a daily intake of more than 37-153 mg DHA + EPA from fish the chance of the breast cancer recurring was 25 percent lower than at different intakes. A higher intake of omega-3 fatty acids did not lower the chance of recurrence any further.

Fish fatty acids in supplements did not offer protection.

When the researchers looked at the effect of fish-based DHA and EPA on mortality risk, the results showed that an omega-3 fatty acids intake of more than 153 mg led to a 40 percent decrease in this. The average participant in the high-intake group consumed 365 mg omega-3 fatty acids daily.

Once again, supplements offered no protection.

Calculation
100 g salmon contains 1 g DHA and EPA according to most tables. In practice it's likely to be 600 mg. Salmon growers have recently had to adjust the composition of the feed they use, but about 400 g salmon a week will still provide all the fish fatty acids you need.

Salmon is the best source of omega-3 fatty acids in our diet. Mackerel comes second.

Conclusion
"Our investigation indicates that marine fatty acids from foods are associated with reduced risk of additional breast cancer events and all-cause mortality," the researchers conclude. "Additional studies are warranted examining the relationship between breast cancer outcomes and intakes of marine fatty acids, using precise estimates of intake or dietary biomarkers."

The way the last sentence is formulated has to do with the fact that fish-oil supplements offered no protection.

"The observation that use of fish oil supplements did not contribute to improved outcomes in this cohort may suggest that higher intakes of these fatty acids from foods are indicative of other dietary factors, lifestyle characteristics, or an overall dietary pattern that may be the true protective factor," the researchers write.

There may be another explanation for the lack of a protective effect of supplements in this study. "Use of fish oil supplements in this cohort of breast cancer survivors was low (generally less than 5%) and therefore we were not well powered to examine this exposure."

Source:
J Nutr. 2011 Feb;141(2):201-6.

More:
Muscle mass is key factor in surviving incurable breast cancer 29.04.201716.07.2010
Vitamin C boosts breast cancer survival chances 07.10.2014
Soya protein boosts breast cancer survival chances 17.03.2013

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