Higher Fish and Omega-3 Intake Linked to Better Survival After Breast Cancer

Higher Fish and Omega-3 Intake Linked to Better Survival After Breast Cancer

In a large-scale, population-based study, Khankari et al. investigated the relationship between dietary intake of fish and polyunsaturated fatty acids (PUFAs) and survival rates among women diagnosed with breast cancer. The study included 1,463 women from Long Island, New York, who were newly diagnosed with first primary breast cancer between 1996 and 1997. Participants were interviewed approximately three months after diagnosis to assess dietary intake using a food frequency questionnaire. The follow-up period averaged 14.7 years.

The researchers found that women who reported the highest quartile of intake for tuna, other baked/broiled fish, and dietary long-chain omega-3 PUFAs (docosahexaenoic acid and eicosapentaenoic acid) had a 16% to 34% reduction in all-cause mortality compared to those with no intake. Specifically, the hazard ratios for all-cause mortality were 0.71 for tuna, 0.75 for other baked/broiled fish, 0.71 for docosahexaenoic acid, and 0.75 for eicosapentaenoic acid, all indicating a significant protective effect.

These findings suggest that higher consumption of fish and long-chain omega-3 PUFAs may improve survival rates after breast cancer. The study supports the potential benefits of incorporating fish and omega-3-rich foods into the diet of breast cancer patients as part of a comprehensive approach to post-diagnosis care.

Reference:

Khankari NK, Bradshaw PT, Steck SE, et al. Dietary intake of fish, polyunsaturated fatty acids, and survival after breast cancer: A population-based follow-up study on Long Island, New York. Cancer. 2015;121(13):2244-2252