Omega and Cancer

Fish and omega 3 fatty acids

Fish, Omega-3 Fats and Cancer

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Oily fish such as swordfish, atlantic salmon, gemfish and spanish mackerel, are rich sources of omega-3 fatty acids.

Omega-3 fatty acids are associated with a range of health benefits,
such as lowering the risk of heart disease and relieving inflammatory
conditions such as rheumatoid arthritis and inflammatory bowel disease.

Table : The omega-3 fatty acid content of fresh ( and canned fish)

Fish species	Fresh or canned	n-3 FA content (mg/100g)
Swordfish	Fresh	1059
Salmon, Atlantic	Fresh	689
Gemfish	Fresh	441
Mackerel, spanish	Fresh	411
Trout, rainbow	Fresh	309
Warehou, silver	Fresh	308
Dory, silver	Fresh	303
Mullet, sea	Fresh	299
Snapper	Fresh	223
Redfish	Fresh	194
Dory, john	Fresh	188
Perch, brownband sea	Fresh	167
Bream, yellowfin	Fresh	146
Mullet, yelloweye	Fresh	133
Perch, reef ocean	Fresh	119
Tuna, yellowfin	Fresh	117
Snapper, goldband	Fresh	114
Ling, pink	Fresh	113
Flathead, marbled	Fresh	99
Barramundi, salt water	Fresh	98
Barramundi, fresh water	Fresh	89
Sardine	Canned	2837 – 4044
Mackerel	Canned	1409 – 3570
Salmon	Canned	497 – 2738
Tuna	Canned	177 – 370

Does eating fish reduce the risk of cancer

Experimental studies and some studies in humans suggest that eating more fish and omega-3 fatty acids may protect against cancer. Overall there is limited but suggestive evidence for associations between increased fish consumption and a reduced risk of breast, rectal and prostate cancer.

How much fish should I eat?

The Cancer Council NSW recommends people:

• Eat fish (preferably oily) at least two times per week
• Include some plant foods and oils rich in omega-3 fatty acids in their diet.