The n-3 polyunsaturated fatty acids (PUFA n-3) contained in blue fish -salmon, tuna, sardines ...-, are associated with a reduction in the risk of developing breast cancer as long as one to two servings are consumed. the week, according to the findings of an investigation published by the 'British Medical Journal'.
The PUFA n-3 fatty acids include ALA, EPA, DPA and DHA, which are involved in the chemical messages of the brain and help regulate the activity of the blood vessels and the immune system. Blue fish is the main source of EPA, DPA and DHA, and ALA is present mainly in nuts, seeds and green leafy vegetables.
The research linked the intake of polyunsaturated fatty acids PUFA n-3 of marine origin with a 14% decrease in breast cancer
Diet and healthy lifestyles are fundamental in the prevention of breast cancer, and precisely the type of fat present in the diet is one of the most studied factors due to its relation to the risk of developing this disease, which It is one of the most frequent types of cancer.
To investigate the role played by PUFA n-3 in protecting against these tumors, a group of researchers based in China reviewed and analyzed the results of 26 studies conducted in Asia, the United States and Europe, which had been attended by of more than 800,000 people and recorded more than 20,000 cases of breast cancer.
The researchers found that the intake of n-3 PUFA fatty acids from marine origin was related to a 14% decrease in breast cancer, a lower risk in Asian populations, which they attributed to the fact that fish consumption in Asia is much greater than in Western countries.
The authors of the work have explained that every 0.1 g per day or 0.1% increase in the intake of n-3 polyunsaturated fatty acid intake to daily energy is associated with a 5% reduction in the risk of suffer breast tumors. And they add that their research presents solid evidence that n-3 PUFAs present in blue fish are inversely associated with the risk of breast cancer.