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Tuna may ward off breast cancer: Fish's fatty acids have anti-inflammatory effects
Eating fish could increase survival in women with breast cancer
U.S. researchers surveyed roughly 1,400 women with the disease
Found those ate a lot of fish were less likely to die prematurely
Eating fish could increase survival in women with breast cancer, according to U.S. research.
Based on a survey of roughly 1,400 women with the disease, researchers found that those who had high levels of fish in their diet were nearly a third less likely to die prematurely.
It is thought the polyunsaturated fatty acids in the fish have anti-inflammatory effects and may reduce cancer cell growth
They were interviewed three months after diagnosis and monitored for an average of 14.7 years.
Results in the journal Cancer show that women who reported the highest intake of fresh tuna had a 29 per cent lower risk of dying from any cause, compared to those who never ate it.
Those who ate other baked fish had a 25 per cent lower risk.
It is thought the polyunsaturated fatty acids in the fish have anti-inflammatory effects and may reduce cancer cell growth.
Take the stairs to lower cholesterol
Taking the stairs at work rather than the lift helps to lower bad cholesterol, a study from Geneva University Hospital found.
Researchers asked 67 healthy hospital workers to take the stairs at work rather than the lift for three months, and monitored the levels of a naturally occurring protein, PCSK9, that interferes with the liver's ability to remove cholesterol from the blood.
Results showed a significant drop in PCSK9 levels and in 'bad' LDL cholesterol (from 3.5 to 3.3 on average), according to the study in the European Journal of Clinical Investigation.
It is unclear how exercise has this effect, but this is the first evidence of the direct and significant impact of such small lifestyle changes on lowering cholesterol in healthy people.
The NHS says healthy adults should have an LDL cholesterol level of 3 or less.
Source: Daily Mail