Fatty acids in fish ‘can lower brain cancer risk’

A new study has revealed the potential benefits that consuming fish can provide in terms of lowering women's risk of contracting breast cancer.

The British Medical Journal-published research suggested that each daily 0.1g increment of intake of n-3 polyunsaturated fatty acid (n-3 PUFA) derived from fish is associated with a five percent reduction in the risk of the disease.

Scientists based in China reached this conclusion following an analysis of 26 studies from the US, Europe and Asia involving more than 800,000 participants, with breast cancer risks shown to be lowest in Asia, where fish consumption is highest.

To achieve this risk reduction, one or two portions of oily fish such as salmon, tuna or sardines should be consumed per person per week, according to the study.

The report authors stated: "Our present study provides solid and robust evidence that marine n-3 PUFA are inversely associated with risk of breast cancer. The protective effect of fish or individual n-3 PUFA warrants further investigation of prospective studies."

Breast cancer affects 48,000 women in Britain each year, according to NHS data, making it the most common cancer type in the UK.