Oily Fish Consumption Reduces Prostate Cancer Risk

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Salmon

Oily fish is among the foods that people regularly consume as part of their balanced diet.   It includes fish such as salmon, sardines, herring, and mackerel.  This advice stems from the research that omega 3 acids contain in oily fish is good for health.  In addition to other health benefits, omega 3 acids can help reduce the risk of stroke, heart attack, and dementia.

These beneficial effects of of oily fish, however, tend to overshadow the negative aspects of oily fish.  A major negative effect of omega 3 acids on health is related to prostate cancer.  According to research findings published in the Journal of the National Cancer Institute, omega 3 acids increase the risk of prostate cancer.

This conclusion was based on the finding showing that the blood levels of docoshexaeonic acid  (DHA) patients were far too higher than the DHA blood levels of non prostate cancer individuals.  DHA is one of three omega-3 fatty acids derived from oily fish and fish oil supplements.  These findings, however, have left some issues unresolved.

Is it too much fish oil in the blood that increases prostate cancer risk?  Is it the presence of prostate cancer that reduces the body’s ability to utilise fatty acids, increasing the level of these acids in the blood?  One explanation could be that fish oil is responsible for prostate cancer. Another explanation could be that the presence of prostate cancer leads to high levels of blood DHA.

Until these issues are resolved, it will be too premature to conclude that omega 3 acids increase prostate cancer risk.  Individuals should consult their doctor before deciding whether to continue or stop consuming oily fish or fish oil supplements.  This becomes more important to individuals with family history of prostate cancer.

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