Experts have long debated the value of eating a diet high in omega-3 fatty acids, which are substances found in many types of fish. Now, new research suggests that consuming certain types of fish can help prevent certain types of cancers known as adenocarcinomas.
The study, published in Nutrition and Cancer: An International Journal, found evidence that certain fish can decrease cancer risk, and that how the fish are preserved and prepared also makes a difference. Additionally, they found that fatty fish — like salmon, mackerel, herring, lake trout, sardines and albacore tuna — can decrease the activity of an enzyme (cox-2) that contributes to the development of adenocarcinoma.
Researchers of the study at Saint Luke’s Mid American Heart Institute, suggest that the best way to consume fish is to follow a native Italian-style diet: cook with olive oil and eat fish high in omega-3s. They also suggest following these tips:
- Eat fattier fish as opposed to lean fish.
- Avoid frying fish. Frying fish may reduce the total omega-3 content.
- Avoid cooking fish at high temperatures. High temperatures can promote the development of harmful substances.
- Avoid salt-preserved fish.
- Eat two or more servings of fish each week.
- Eat wild fish instead of farmed fish.