Study Links Preserved Fish Consumption to Prostate Health
Researchers at the University of Western Australia in Nedlands this week published new data that shows consumption of preserved fish may protect against the development of prostate cancer.
The epidemiological study observed fresh and preserved fish consumption among 1,534 participants and found positive results among those who consumed one to three servings of preserved fish per month.
The study by K. Mina and colleagues was published in Nutrition and Cancer - an International Journal.
"Fish intake was measured using a dietary questionnaire that collected both frequency of consumption of a given portion size," the authors wrote. "Logistic regression analysis demonstrated an inverse association between preserved fish and prostate cancer risk for all levels of consumption, but reductions only reached statistical significance for the category of 1 to 3 servings of preserved fish per month (odds ratio = 0.78, confidence interval = 0.64-0.95). Consumption of any fat or energy from preserved fish was also associated with reduced risk. There was no suggestion of reduced prostate cancer risk with consumption of fresh and canned fish."