by Randy Hartnell
A new analysis of a previous population study suggests that frequent enjoyment of fish may help protect against several types of cancer affecting white blood cells, including leukemia, multiple myeloma, and non-Hodgkin lymphoma.
The new analysis examined the results of an earlier survey. Between 1994 and 1998, researchers examined the responses of 2,624 Canadians with one of these white blood cell cancers, who were asked about their diet, as well as the responses from 4,200 healthy "controls" who’d taken the survey. The researchers found that the respondents who ate fish most often—and derived the highest percentages of their total energy or fat from fish—were significantly less likely to have one of these cancers of the blood.
Interestingly, an earlier study based on the same interview found that people in occupations associated with beef cattle suffer an increased risk for developing leukemia and lymphoma, while those whose jobs require the handling of fish enjoy a decreased risk of leukemia and lymphoma.