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The consumption of polyunsaturated fatty acids found primarily in fish is linked to a 14 percent decline in breast-cancer risk, according to a new study.

People would need to eat one to two portions of oily fish such as salmon, tuna or sardines each week to reduce their breast-cancer risk, according to the findings, the British Medical Journal said in a statement yesterday.

The study’s results confirm the World Health Organization’s recommendation to eat fish once or twice a week, Veronique Chajes, an epidemiologist at the WHO’s International Agency for Research on Cancer in Lyon, France, said in a phone interview. She didn’t give a recommendation to take fish oil supplements.

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September 02, 2014 - September 04, 2014

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Asia-Pacific and Hong Kong's premier seafood trade event. Attendees source suppliers of live, fresh, frozen and packaged seafood products from around the world. Exhibitors connect with professionals in retail, foodservice, and distribution. MORE...