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People who regularly eat fish such as mackerel and mackerel pike run a lower risk of contracting liver cancer than those who do not, a study has revealed.
The research, carried out by Japan's National Cancer Center, lasted over 11 years and involved over 90,000 male and female test subjects, Sankei Shimbun reported Friday. The study revealed that those who ate one 70-gram serving per day of fish containing DHA, EPA and other n-3 unsaturated fatty acids were 36% less likely to contract cancer of the liver than those who did not.
Other fish that contain unsaturated fatty acids include Japanese sardine, salmon, sea bream, sea trout, horse mackerel, and eel. Eating such fish was also shown to improve the effects of insulin and to reduce hepatitis inflammation.
© Japan Today
6 Comments
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gogogo
Maybe in 2010..
Onniyama
gogogo. My sentiments exactly.
jumpultimatestars
...But at the cost of mercury poisoning.
Cletus
Yeah as others have said that may have been true pre 3/11 but who knows now. Cant wait for the update in a few years. "Eating fish increases your risk of cancer"....
kobanwa
Last WED salmon was in promotion for 47JPY. I bought 1kg gurai. It seems that everything increases our risk of cancer, then what we can do is to choose what we think is the best. Then I choose to continue eating my shake every mornings! If people could care about the smoke of cigarettes as they care about radioactive contamination, Japan already would be a Tobacco-free nation.
kurisupisu
Eating fish from the Pacific?
I don't think so.....