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Scientific Studies
Effects of Omega-3 Fatty Acids and Cancer
Agency for Healthcare Research and Quality January 2006
Conclusions: In a large body of literature spanning many countries and cohorts with different demographic characteristics, the evidence does not suggest a significant association between omega-3 fatty acids and cancer incidence.
Plasma Phosphatidylcholine (PC) Docosahexaenoic Acid (DHA) Content and Risk of Dementia and Alzheimer Disease: The Framingham Heart Study
Archives of Neurology. November 2006; 63:1545-1550.
A prospective follow-up study in 899 men and women who were free of dementia at baseline, had a median age of 76.0 years, and were followed up for a mean of 9.1 years for the development of all-cause dementia and Alzheimer disease. Conclusion: The top quartile of plasma PC DHA level was associated with a significant 47% reduction in the risk of developing all-cause dementia in the Framingham Heart Study. To see a copy of the article click here
Long-term Fatty Fish Consumption and Renal Cell Carcinoma (RCC) Incidence in Women
Journal of the American Medical Association, Vol. 296, No. 11, September 20, 2006
During a mean of 15.3 years (940 357 person-years) of follow-up between 1987 and 2004, 150 incident RCC cases were diagnosed. After adjustment for potential confounders, an inverse association of fatty fish consumption with the risk of RCC was found (P for trend = .02), but no association was found with lean fish consumption. Conclusion: Our study suggests that consumption of fatty fish may reduce the occurrence of RCC in women.
Meat, Fish, and Colorectal Cancer Risk: The European Prospective Investigation into Cancer and Nutrition
Journal of the National Cancer Institute 2005 97(12): 906-916
Current evidence suggests that high red meat intake is associated with increased colorectal cancer risk. High fish intake may be associated with a decreased risk, but the existing evidence is less convincing. Colorectal cancer risk was positively associated with intake of red and processed meat and inversely associated with intake of fish.
Fish Consumption and Stroke Risk in Elderly Individuals: The Cardiovascular Health Study
Archives of Internal Medicine. January 2005; 165:200-206.
Among elderly individuals, consumption of tuna or other broiled or baked fish is associated with lower risk of ischemic stroke, while intake of fried fish or fish sandwiches is associated with higher risk. These results suggest that fish consumption may influence stroke risk late in life; potential mechanisms and alternate explanations warrant further study.
Dietary Long-Chain n–3 Fatty Acids for the Prevention of cancer: A Review of Potential Mechanism
American Journal of Clinical Nutrition, Vol. 79, No. 6, 935-945, June 2004
Increasing evidence from animal and in vitro studies indicates that n–3 fatty acids, especially the long-chain polyunsaturated fatty acids eicosapentaenoic acid and docosahexaenoic acid, present in fatty fish and fish oils inhibit carcinogenesis. The epidemiologic data on the association between fish consumption, as a surrogate marker for n–3 fatty acid intake, and cancer risk are, however, somewhat less consistent. This review highlights current knowledge of the potential mechanisms of the anticarcinogenic actions of n–3 fatty acids.
Consumption of Fish and n-3 Fatty Acids and Risk of Incident Alzheimer Disease
Archives of Neurology. January 2003;60:940-946.
A total of 131 sample participants developed Alzheimer disease. Participants who consumed fish once per week or more had 60% less risk of Alzheimer disease compared with those who rarely or never ate fish (relative risk, 0.4; 95% confidence interval, 0.2-0.9) in a model adjusted for age and other risk factors. Total intake of n-3 polyunsaturated fatty acids was associated with reduced risk of Alzheimer disease, as was intake of docosahexaenoic acid (22:6n-3). Eicosapentaenoic acid (20:5n-3) was not associated with Alzheimer disease. The associations remained unchanged with additional adjustment for intakes of other dietary fats and of vitamin E and for cardiovascular conditions. Conclusion: Dietary intake of n-3 fatty acids and weekly consumption of fish may reduce the risk of incident Alzheimer disease.
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