Study: Fish and omega-3 fatty acids and survival of breast cancer

KHANKARI NK, Bradshaw Pt, Steck SE, et al. Food intake of fish, polyunsaturated fatty acids and survival of breast cancer: a population -related follow -up study in Long Island, New York. cancer. 2015; 121: 2244-2252.

The main goal of this study was to investigate whether the absorption of polyunsaturated omega-3 fatty acids (Pufa) from fish and other sources promotes the survival of breast cancer in a group of women in which primary breast cancer was diagnosed for the first time.

This is a follow -up study of a populated study.

This study was carried out in Long Island, New York, among 1,463 women in whom primary breast cancer was first diagnosed. The women were interviewed about 3 months after the initial diagnosis to evaluate risk and forecast factors, including food intake (using a questionnaire for the frequency of food). The 2 main diagnoses were a first primary in-situ (16 %) or invasive breast cancer (84 %). At the time of the diagnosis, women were between 20 and 98 years old and 67 % were postmenopausal; 94 % identified their breed as white, 4 % as black and 2 % as others. This reflects the racial distribution in the counties in which data was collected.

For this study, the authors used resources from a population -related follow -up study, which was carried out on Long Island, New York, among 1,463 women in whom primary breast cancer was re -diagnosed.

The participants themselves filled out a questionnaire on the food frequency (FFQ), which was administered at the beginning of the course and which rated food intake for the year before the interview. The PUFA recording from any food sources was estimated by linking the answers from the participants from the FFQ (g/day for every food) to the average nutritional values ​​for foods that are available in the database of the US Agriculture Ministry for Omega-3 and 6-Pufas. The following Pufa Subtypes were estimated:

An estimated overall absorption of Omega 3 and Omega 6 was calculated by adding each individual fatty acid within their respective category. The consumption of seafood was also evaluated by the FFQ and differentiated according to fish or shellfish base.

The other evaluated factors included demography, reproductive and menstrual history, exogenous use of hormone, family history of breast cancer, height, physical activity, alcohol and cigarette consumption, professional history and environmental pollution as well as other basic medical pre-stories.

Vita status was determined by December 31, 2011, which resulted in a medium after -observation period of 14.7 years and 485 deaths, of which 210 breast cancer were specific. The participants' deaths were determined by linking to the National Death Index, a standard epidemiological resource used to obtain mortality data. Women were identified who died for all reasons (death of all cause), and also women who died especially from breast cancer.

In the statistical analyzes, quarters for PUFA exposure were formed (total Pufa, total omega-3, ala, epa, dha, dpa, total omega-6, la, ala and the ratio of omega-3 to omega-6.) in Cox proportional hazard in the models was also between the overall recording of omega 3 and between the relationship between Omega 3/6 in conjunction with mortality. In PUFA regression models, the effect modification of the connection between PUFA intake and mortality through menopause status, hormone receptor status, nutritional supplement use, treatment and BMI was also examined.

In this population-related study of women with breast cancer in Long Island, New York, after 15 years of follow-up for women with a fish and fish-rich diet, a reduction in all causes of death by 16 % to 34 % observed the long-chain Pufas EPA, DHA and dpa. Based on the FFQ answers, women had an omega-3 scanning of 0.99 g/day on average, with the Ala recording made the highest contribution with an average of 0.85 g/day. The average omega-6 recording was much higher with an average of 7.51 g/day. La made the biggest contribution with an average recording of 7.44 g/day. Fish was the main cause of the high admission of long-chain omega-3-pufas, while food such as muffins, cookies and fried food contributed to the short-chain omega-3 ala. A diet with a high omega-6 content, especially AA, was associated with food such as eggs and meat.

The statistical analysis showed that survival in women with breast cancer, which was improved a higher absorption of the long-chain omega-3 fatty acids EPA, DHA and dpa (quarters 3 and 4), compared to women in the lower quartile. In particular, eating fish was connected by 25 % to 34 % with a reduction in total mortality. Regardless of this, lower death rates were observed for those in the highest quartile of tuna consumption compared to those without consumption and compared to the highest quarters for eating other fish (fried/baked). There was no indication of a connection between the overall mortality and the consumption of shellfish. Adapted estimates for breast cancer -specific mortality showed a significant reduction (19 %) if the consumption of tuna and other fish was evaluated in relation to a follow -up of 5 years. There seemed to be no observed connection with the omega-3/omega-6 ratio and the result measurements.

This study seems to be the first study that examines a possible connection between the inclusion of Pufa and survival in breast cancer. Naturopathic doctors and other integrative practitioners routinely change the diet of their patients as a basic element of a treatment plan, especially for people with a cancer diagnosis. This study provides evidence that the addition of food with omega-3 fatty acids, both short and longer-chain, is supported in order to achieve a certain risk of risk for all causes of death in women with breast cancer in history.

The omega-3 food in this study came from marine (seafood) and from non-marine sources, although fish seemed to be most advantageous. A healthy, balanced diet should take into account both. Food, which naturally contains more pre -shaped long -chain pufas such as EPA and DHA, include fat fish such as salmon and tuna. Although this study does not specifically dealt with food supplements, pre-shaped EPA and DHA can also be found in fish oil, krill and algae oil supplements and should be considered for those who do not eat fish.