Fish, omega-3s and vitamins reduce incidence of non-Hodgkin's lymphoma by up to 60%

Non-Hodgkin's lymphoma: 60% less risk thanks to fish, omega-3s and vitamins

International research finds that a diet rich in the Omega 3s found in oily fish and the vitamins found in fruits and vegetables reduces the risk of developing non-Hodgkin's lymphoma by 60 percent. The first clues to the protective role of these nutrients against this type of cancer come from a study conducted collaboratively by Swedish, Danish and U.S. researchers published in the American Journal of ^{Epidemiology1}. The research led to the hypothesis that the anti-inflammatory action of Omega-3s may help reduce the likelihood of developing this cancer.

The importance of nutrition in the fight against cancer 

Since the first benefits of food-derived Omega-3s for cardiovascular health were discovered in the 1970s, much research has unveiled the protective action of these fatty acids against other organs and tissues. Among the diseases counteracted by these nutrients are several forms of cancer, from colorectal to breast and prostate cancers. The study published in the American Journal of Epidemiology focused on non-Hodgkin's type lymphomas. These are cancers that affect the lymphatic system and include about 30 different types of tumors. Analysis of data on the dietary habits of 591 non-Hodgkin's lymphoma patients and 460 healthy individuals revealed that consumption of fish and Omega-3 fatty acids was associated with a lower risk of developing a cancer belonging to this class. Going into more detail about the different types of non-Hodgkin's lymphoma, the researchers observed that the effect of fish and Omega-3 consumption is greater for some specific variants of this tumor.

How much fish do you need to protect yourself?

According to the authors of the research, led by Ellen Chang of the Northern California Cancer Center (Fremont, United States), an average intake of 0.8 grams per day of the Omega-3 fatty acids contained in fish reduces the incidence of the different forms of lymphoma considered by between 20 and 60 percent. The study also found that the risk of developing this type of cancer is reduced by 30 to 50 percent if Omega-3 is taken in the form of dietary supplements. The importance of beta-carotene and vitamin E. 

In the same research, scientists observed that individuals consuming the highest doses of beta-carotene (4.4 micrograms per day) were at a 40 percent lower risk of lymphoma than those consuming the lowest amounts (1.2 micrograms per day). Similarly, a vitamin E intake of 9.8 milligrams per day reduces the likelihood of developing non-Hodgkin's lymphoma by 60 percent compared with the risk run by those consuming only 5 milligrams per day. Both fruits and vegetables, rich in vitamins with antioxidant power, and fatty fish rich in Omega-3 are useful allies in protecting the body from this type of cancer.  

Source: 

1. Chang ET, Bälter KM, Torrång A, Smedby KE, Melbye M, Sundström C, Glimelius B, Adami HO, "Nutrient intake and risk of non-Hodgkin's lymphoma," Am J Epidemiol. 2006 Dec 15;164(12):1222-32. Epub 2006 Sep 27