Fish, Omega-3s and Vitamins Reduce Incidence of Non-Hodgkin's Lymphoma by Up to 60%
Non-Hodgkin lymphoma: 60% lower risk thanks to fish, omega-3, and vitamins
An international study finds that a diet rich in Omega 3 found in fatty fish and vitamins contained in fruits and vegetables reduces the risk of developing non-Hodgkin lymphoma by 60%. The first clues about the protective role of these nutrients against this type of cancer come from a study conducted in collaboration by Swedish, Danish, and American researchers published in the American Journal of Epidemiology1. The research suggested that the anti-inflammatory action of Omega-3 may help reduce the likelihood of developing this tumor.
The importance of nutrition in the fight against cancer
Since the discovery, starting in the 1970s, of the first benefits of dietary Omega-3 for cardiovascular health, many studies have revealed the protective action of these fatty acids on other organs and tissues. Among the diseases counteracted by these nutrients are various forms of cancer, from colorectal to breast and prostate cancers. The study published in the American Journal of Epidemiology focused on non-Hodgkin lymphomas. These are tumors affecting the lymphatic system and include about thirty different types. Analysis of dietary habits of 591 patients with non-Hodgkin lymphoma and 460 healthy individuals revealed that fish consumption and Omega-3 fatty acids are associated with a lower risk of developing tumors in this category. More specifically, the researchers observed that the protective effect of fish and Omega-3 intake is stronger for certain specific variants of this tumor.
How much fish is needed for protection?
According to the study authors, led by Ellen Chang from the Northern California Cancer Center (Fremont, USA), an average intake of 0.8 grams per day of Omega-3 fatty acids found in fish reduces the incidence of the different types of lymphoma considered by a variable share between 20% and 60%. The study also showed that the risk of developing this tumor decreases by 30-50% when Omega-3 are taken as dietary supplements. The importance of beta-carotene and vitamin E.
In the same research, scientists found that individuals consuming the highest amounts of beta-carotene (4.4 micrograms per day) have a 40% lower risk of lymphoma compared to those with the lowest intake (1.2 micrograms per day). Similarly, an intake of vitamin E equal to 9.8 milligrams per day reduces the probability of developing non-Hodgkin lymphoma by 60% compared to those consuming only 5 milligrams per day. Both fruits and vegetables, rich in antioxidant vitamins, and fatty fish rich in Omega-3 are useful allies in protecting the body from this type of cancer.
Source:
1. Chang ET, Bälter KM, Torrång A, Smedby KE, Melbye M, Sundström C, Glimelius B, Adami HO, “Nutrient intake and risk of non-Hodgkin's lymphoma”, Am J Epidemiol. 2006 Dec 15;164(12):1222-32. Epub 2006 Sep 27
