Fish such as salmon and tuna have long been recognized for their numerous health benefits. A recent Japanese study found that incorporating a particular type of fish into daily meals can contribute to longevity and cancer prevention in women. Specifically, the study revealed a significant reduction in both overall mortality and cancer mortality rates among women who consumed these types of fish regularly. The reductions were notable: 31% and 36%, respectively. The study also recommends several affordable seafood options that offer similar benefits.
Study reveals that eating a type of fish can extend life and prevent cancer, reducing cancer mortality in women by 36%
Nagoya University, Japan The research, recently published in the journal “Public Health Nutrition,” involved 80,852 participants aged 35-69 years, comprising 34,555 men and 46,247 women. The study analyzed the association between fish consumption and mortality, uncovering interesting findings.
What are the results of the study?
The study categorized the over 80,000 participants into four groups based on their frequency of consuming small fish:
- Hardly eat small fish
- Eat small fish 1-3 times a month
- Eat small fish 1-2 times a week
- Eat small fish at least 3 times a week or more
Over a nine-year follow-up period, 2,482 participants died, with approximately 60% (1,495) succumbing to cancer. After adjusting for factors like age, BMI, smoking habits, drinking habits, education level, physical activity, and history of high blood pressure, the researchers found that those who consumed small fish at least three times a week or more demonstrated reductions in all-cause mortality and cancer mortality compared to those who rarely consumed them. These reductions were more pronounced in women than in men.
Risk of death from all causes:
- Eating small fish 1-3 times a month: risk reduced by 19% for men / 32% for women
- Eating small fish 1-2 times a week: risk reduced by 16% for men / 28% for women
- Eating small fish at least 3 times a week: No significant reduction in risk for men / 31% risk reduction for women
Cancer death risk:
- Eating small fish 1-3 times a month: No significant reduction in risk for men / 28% risk reduction for women
- Eating small fish 1-2 times a week: no significant reduction in risk for men / 29% risk reduction for women
- Eating small fish at least 3 times a week: no significant reduction in risk for men / 36% risk reduction for women
Eat more 4 types of small fish to get 3 types of anti-cancer nutrients.
Dr. Chinatsu Kasahara, one of the study’s authors, highlighted that while previous research has largely concentrated on the benefits of larger fish like salmon and tuna, this study emphasizes the health advantages of regular small fish consumption. He suggests incorporating the following four types of small fish into diets due to their rich content of three anti-cancer nutrients:
4 types of small fish recommended for consumption:
- White rice fish
- Capelin
- Japanese goby
- Small sardines etc.
What anti-cancer nutrients does small fish contain?
1. Vitamin A
- Vitamin A possesses antioxidant properties, promoting detoxification enzymes and regulating cell growth, differentiation, and proliferation, thereby contributing to cancer prevention.
2. Vitamin D
- Vitamin D exhibits anti-tumor effects by inhibiting cancer cell growth and promoting cell death.
3. n-3 polyunsaturated fatty acids
- These fatty acids generate lipid peroxides, enhancing cancer cell death and hindering cancer progression and spread.
source: “public health nutrition” Journal
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Study reveals that eating a type of fish can extend life and prevent cancer, reducing cancer mortality in women by 36%
A recent study published in the journal “Public Health Nutrition” by Nagoya University, Japan suggests that consuming small fish regularly, particularly for women, can significantly reduce the risk of death and cancer death.
What are the results of the study?
The study, which involved over 80,000 participants aged 35-69, divided them into four groups based on their frequency of small fish consumption:
- Hardly eat small fish
- Take small fish 1-3 times a month
- Eat small fish 1-2 times a week
- Eat small fish at least 3 times a week or more
After nine years of follow-up, researchers found that those who consumed small fish at least three times a week showed a notable reduction in all-cause mortality and cancer mortality. Notably, women experienced a more significant benefit than men.
Risk of death from all causes:
- Ingesting small fish 1-3 times a month: risk reduced by 19% for men / 32% for women
- Consuming small fish 1-2 times a week: risk reduced by 16% for men / 28% for women
- Ingesting small fish at least 3 times a week: No significant reduction in risk for men / 31% risk reduction for women
Cancer death risk:
- Ingesting small fish 1-3 times a month: No significant reduction in risk for men / 28% risk reduction for women
- Ingesting small fish 1-2 times a week: no significant reduction in risk for men / 29% risk reduction for women
- Ingesting small fish at least 3 times a week: no significant reduction in risk for men / 36% risk reduction for women
Eat more 4 types of small fish to get 3 types of anti-cancer nutrients
Dr. Chinatsu Kasahara, a contributing author of the study, highlighted that while previous research focused on larger fish like salmon and tuna, this study confirms the health benefits of regular small fish consumption. He recommends incorporating these four types of small fish into your diet, as they contain crucial anti-cancer nutrients:
4 types of small fish recommended for consumption:
- White rice fish
- Capelin
- Japanese goby
- Small sardines etc.
What anti-cancer nutrients does small fish contain?
1. Vitamin A
- Vitamin A possesses antioxidant activity, boosting detoxification enzymes and regulating cell development, ultimately aiding in cancer prevention.
2. Vitamin D
- Vitamin D combats cancer by thwarting cell proliferation and promoting cell death.
3. n-3 polyunsaturated fatty acids
- These fatty acids contribute to cancer prevention by increasing cell death, hindering tumor development, and preventing metastasis.
source:”public health nutrition》Journal
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