Fish May Reduce Breast Cancer Risk, Zhejiang University Study

Published: Jun 28, 2013

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The consumption of polyunsaturated fatty acids found primarily in fish is linked to a 14 percent decline in breast-cancer risk, according to a new study. People would need to eat one to two portions of oily fish such as salmon, tuna or sardines each week to reduce their breast-cancer risk, according to the findings, the British Medical Journal said in a statement yesterday.

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