A recent study has shown that including omega 3 fatty acids in one’s diet could help to reduce the risk of developing several types of cancer. Omega 3 fatty acids are essential fats that cannot be produced in the body and hence have to be included in our diet. Rich sources of omega-3 fatty acids include fish such as mackerel, lake trout, herring, sardines, tuna and salmon.
The study conducted on 8,000 cancer cases and 23,000 healthy people showed that all those who were eating diet rich in omega 3 fatty acid had a 30-40% lesser risk of developing cancers of the oral cavity, esophagus, colon, breast, and ovary. Researchers have also estimated that eating 1 gm of omega 3 fats in a week (which can be obtained from one to two servings of fish) can reduce the risk of developing cancer by 12-30%.