Conversely, Brasky and colleagues find high percentage of unhealthy trans-fatty acids linked with decreased high-grade prostate cancer risk
May 2, 2011
| By Kristen Woodward
Analyzing data from a nationwide study involving more than 3,400 men, Fred Hutchinson Cancer Research Center Public Health Sciences Division researchers found that males with the highest blood percentages of docosahexaenoic acid, an inflammation-lowering omega-3 fatty acid commonly found in fatty fish, have two-and-a-half-times the risk of developing aggressive, high-grade prostate cancer compared to men with the lowest DHA levels.
Fish-rich diet linked to reduction in markers of chronic disease risk among overweight Yup’ik Eskimos
March 28, 2011
| By Kristen Woodward
A study by Fred Hutchinson Cancer Research Center scientists of Yup’ik Eskimos in Alaska, who on average consume 20 times more omega-3 fats from fish than people in the lower 48 states, suggests that a high intake of these fats helps prevent obesity-related chronic diseases like diabetes and heart disease.
PHS study first to demonstrate potential link with supplements
July 12, 2010
Researchers in the Public Health Sciences Division of the Fred Hutchinson Cancer Research Center found regular use of fish oil supplements, which contain high levels of the omega-3 fatty acids EPA and DHA, is associated with a 32 percent reduction in breast cancer risk. The findings—the first to demonstrate such a link—were published in the July issue of the journal Cancer Epidemiology, Biomarkers & Prevention.
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