Tuesday, September 19, 2006

The Right Fish May Fight Kidney Cancer

Women who ate fatty fish like salmon, herring, sardines and mackerel had a 44 to 74 percent decreased risk for developing kidney cancer, this according to a Swedish study reported by ABC News. Leaner seafood like cod, tuna, shellfish, shrimp and lobster did not have the same effect.

Scientists believe the omega-3 fatty acids and vitamin D in fatty fish may slow the growth of cancer cells and prevent them from multiplying. However, they're not sure that taking omega-3 or vitamin D supplements alone will help.

The study, which began in 1987, included 90,000 Swedish women. Each year, kidney cancer kills between 10,000 and 13,000 Americans. For the last 65 years, the number of kidney cancer deaths has risen by 2 percent each year

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I started pound360 to channel my obsession with vitamins, running and the five senses. Eventually, I got bored focusing on all that stuff, so I came back from a one month hiatus in May of 2007 (one year after launching Pound360) and broadened my mumblings here to include all science.