Fatty fish reduces kidney cancer risk
Researchers at Sweden’s Karolinska Institute have found that those who regularly eat fatty fish that are rich in omega-3 acids and Vitamin D have a 74 percent lower risk of getting kidney cancer compared to those who ate no fish at all.
The conclusions come from a 15 year study of some 61,000 Swedish women who ate fish like salmon, mackerel and herring that contain high amounts of fish oil at least once a week.
They found that they had a significantly lower risk of kidney cancer compared to consumers of lean fish such as tuna, cod and most fresh-water varieties.
The vitamin-D fatty acids found in salmon mackeral and herring have been reported to slow development of cancer and people with kidney cancer often have low levels of Vitamin D.
The downside is that fatty fish per definition has also more calories but the head of the research team suggests that the benefits outweigh the disadvantages.