Oily fish ‘guards against cancer’

PEOPLE who eat oily fish at least once a week have increased protection against kidney cancer, according to a new Swedish study.

Between 1987 and 2004 the eating habits and sicknesses of around 60,000 Swedish women were followed by researchers.

The study, published in the Journal of the American Medical Association, found women who consumed one or more servings of fatty fish per week reduced their risk of renal cell cancer by 74%, compared with those who never ate fatty fish.

Around 260 cases of kidney cancer are diagnosed every year in Ireland and there are up to 140 deaths.

Ireland’s National Cancer Registry is predicting a significant increase in kidney cancer cases between 2000 and 2020 — an increase of 160% for women and 200% for men.

The Karolinska Institute in Sweden believes the results show regular consumption of fatty fish, such as salmon, herring and sardines at least once a week reduced the risk of cancer.

It is thought the combination of omega-3 fatty acids and D vitamin works against renal cell cancer.

Professor Alicja Wolk said previous studies had been unable to demonstrate a link between fish consumption and renal cancer because they made no distinction between fatty and non-fatty fish.