As pointed out in the Journal of Nutrition, a number of animal studies have shown that fish oil slows breast tumor growth, inhibits cancer cells from spreading to other parts of the body, increases responsiveness to chemotherapy drugs and prevents cachexia (the cancer-related malnutrition that kills 40% of cancer patients). While these results are very promising for those diagnosed with breast cancer, studies are still inconclusive as to whether fish oils can actually prevent or reduce breast cancer risk. Some startling facts about breast cancer:

• Breast cancer is the most common cause of cancer in women and the second most common cause of cancer death in women in the U.S.

• Breast cancer is the most common cause of death in women between the ages of 45 and 55.

• Breast cancer incidence in women in the United States is 1 in 8 (about 13%).

The good news is that a new case-control study published in June 2009 found that consuming fish rich in omega-3 fatty acids reduced the risk of breast cancer in both pre and post-menopausal women. This study found that those who consumed an average of 101 mg EPA and 213 mg of DHA per day had the lowest risk of breast cancer compared to the reference group that consumed the least amount of omega-3 fatty acids.

These results suggest that high consumption of fatty fish is associated with a reduced risk for breast cancer. If you don’t eat fish every day or are rightfully concerned about the levels of contaminants in today’s fish, you should certainly supplement your diet with pharmaceutical grade omega-3!