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Fatty Fish Reduces the Risk of Developing Kidney Cancer

A study developed by researchers at Sweden’s Karolinska Institute indicates that eating fat fish drastically reduces the risk of having kidney cancer.

"This is the first time that a link between eating fatty fish and renal cancer has been studied," said Alicja Wolk, one of the researchers.

Nearly 61,000 women were regularly asked questions related to their eating habits for 15 years.

Figures have revealed that women eating fatty fish on a weekly basis are 44 percent less likely to develop kidney cancer, compared to those having no fish in their diets.

Moreover, women who ate herring, sardines, salmon or mackerel regularly in the last decade show a low possibility of getting kidney cancer. They have a 74 percent lower risk of having kidney cancer than women who do not eat fatty fish.

Researcher explained that fatty fish has an effective power against kidney cancer because it contains Vitamin D and omega-3 fatty acids. The acids are said to slow the multiplication of cancer cells. It is also known that a low level of vitamin D is often related to the above mentioned disease.

"We think it is a combination of omega-3 fatty acids and D vitamin that works against cancer," declared Susanna Larsson at Sweden's Karolinska Institute.

"We already knew that fatty fish helps prevent heart disease, and that vitamin D reduced the risk for other cancers," she added.