According to the Japanese Health Encyclopedia, fish such as mackerel contain a large number of unsaturated fatty acids (omega-3 fatty acids) such as DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid) which are considered to be beneficial to health. The latest research shows that these unsaturated fatty acids are closely related to the risk of breast cancer. In the latest research, the research team of Prof. Li Wei from the Department of Biosystems Engineering and Food Science, Zhejiang University, China, integrated the results of 26 previous studies, and concluded that there is a close relationship between the omega-3 fatty acids from fish and the risk of breast cancer. . The study was published in the British Medical Journal (BMJ).
Unsaturated fatty acids in plants do not reduce breast cancer risk
Fat is divided into two types: “saturated fatty acids” and “unsaturated fatty acids.” Among them, unsaturated fatty acids are divided into three categories: Omega 3, 6, and 9. Omega-3 fatty acids are recognized as contributing to brain development and disease prevention. They are health-friendly fatty acids. Fish oil contains DHA and EPA, and intermediate DPA (docosapentaenoic acid). In vegetable oils, Contains more ALA (alpha linolenic acid).
In the study, Prof. Li Wei’s research team analyzed data from 26 papers from 21 studies conducted in the United States, Europe, and Asia. These papers involved a total of 888,585 people, including 20,905 breast cancer patients. The omega-3 fatty acid content of the study subjects was calculated from dietary contents and blood test data.
Data analysis showed that the risk of breast cancer was reduced by 14% in the group with the highest DHA, EPA, and DPA intake from fish, and the most data-related was Asian. Professor Li believes that the reason for this significant correlation may be that the intake of Asian fish is greater than that of Europeans and Americans. However, the data also showed that there is no relationship between the plant-derived unsaturated fatty acid ALA and the risk of breast cancer.
Daily increase of 0.1 grams of omega-3 fatty acid breast cancer risk reduction of 5%
In addition to the relationship between hair styling omega-3 fatty acids and the risk of breast cancer, in this study, it was also found that the more people who ingested omega-3 fatty acids through fish, the lower the risk of morbidity. An increase of 0.1 g of omega-3 fatty acids per day, or an increase in the daily intake of omega-3 fatty acids by 0.1% of total calories, can reduce the risk of breast cancer by 5%. However, there is no direct correlation between the amount of fish eaten and the risk of breast cancer.
Referring to the study, Professor Li believes that “omega-3 fatty acids from fish can help reduce the risk of breast cancer, which is consistent with all the research results so far. At the same time, the study strongly proves The more Omega-3 fatty acid intake, the lower the risk of breast cancer.” Thus, good eating habits are the key to preventing breast cancer. In addition to omega-3 fatty acids, eating more vegetables can also reduce the incidence of breast cancer. risk.