Saturday, January 1, 2011

Fish, but not Fish Oil Supplements Reduce Breast Cancer & All-Cause Mortality Risk in Women

This is another piece of information which came up in the course of my recent research into the latest studies on fish oil supplementation: Capped fish oil, obviously, is very different from the "real deal" fish... you know that stuff that is swimming in the ocean and does not come in convenient 1 gram caps; that stuff that stinks like fish and is not molecularly distilled or filtered, ...

Researchers from the University of California (Petterson. 2010) recently found that...
Women with higher intakes of EPA and DHA from food had an approximate 25% reduced risk of additional breast cancer events [tertile 2: HR = 0.74 (95% CI = 0.58-0.94); tertile 3: HR = 0.72 (95% CI = 0.57-0.90)] compared with the lowest tertile of intake. Women with higher intakes of EPA and DHA from food had a dose-dependent reduced risk of all-cause mortality [tertile 2: HR = 0.75 (95% CI = 0.55-1.04); tertile 3: HR = 0.59 (95% CI = 0.43-0.82)]. EPA and DHA intake from fish oil supplements was not associated with breast cancer outcomes. The investigation indicates that marine fatty acids from food are associated with reduced risk of additional breast cancer events and all-cause mortality.
Of course, this again is one of those epidemiological studies, I, myself tend to criticize from time to time. Nevertheless, I find it very intriguing that, whenever we switch from natural to artificial versions of foodstuff, good things lose their value - or even become detrimental for your health.