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Increased fish intake may lead to decreased cancer risk, study shows
Photo credit: PhotoDisc
A new study published by the BMJ group shows that eating more fish and fatty acids leads to a 14-percent decreased risk of developing breast cancer.
The study, which included 21 independent other studies, concluded that: Higher consumption of dietary marine n-3 polyunsaturated fatty acids (PUFAs) is associated with a lower risk of breast cancer.
The fatty acids studied, n-3 PUFAs, are...
