Relationship between Fish Consumption and Decreased Breast Cancer risk

Numerous animals models have shown the inhibitory effects of fish oil on tumor growth, due to its long-chain omega - 3 fatty acids. The association between fish intake and breast cancer was investigated in this case - control study.Subjects and This retrospective study involved 197 women with breast cancer and 197 healthy subjects as control. Data were collected by questionnaires concerning demographic data, reproductive as well as breast cancer - related risk factors and a food frequency questionnaire. Information about fish intake one year prior to the disease onset was collected through the questionnaire. Qualitative variables and age were tested through chi square and Mann- Whitney statistical tests, respectively. Logistic regression analysis was used for final data analysis. The mean and standard deviation of age in case and control groups were 46.03±9.03 and 43.47±7.9 years, respectively. According to the final data analysis, shrimp(p=0.01) and tuna fish (p= 0.002) intake were significantly influential in decreasing breast cancer risk. There was no significant association between breast cancer risk and total fish intake, its preparation and source (cultivated vs. marine). There was no association between total fish intake, its source and/or preparation method and breast cancer. However, different fish species, shrimp intake, and use of conserved fish were important in reducing breast cancer risk.