Fish Lowers Risk of Renal Cancer

Eating fish is known to be good for many things including the heart and the eyes. Now, it appears, we can add kidneys to the list. In research published in JAMA, a study conducted over a 15-year period has shown that eating fatty fish on a regular basis may cut the risk of kidney cancer in half. Renal cell cancinoma is the most common type of kidney cancer. It affects about 1 in every 10,000 people. Those who have this type of cancer usually present with the triad of blood in the urine, flank pain and an abdominal mass. To investigate the effect of fatty fish consumption on the development of kidney cancer, the researchers studied over 60,000 women. The women completed a food questionnaire at the start of the study as to the amount and type of fish they regularly consumed. The participants were followed for the development of kidney cancer. Over a 15-year period, 150 cases of renal cell carcinoma were diagnosed. Those who ate fatty fish one or more times per week were 44% less likely to develop kidney cancer, when compared to those who avoided fish. No association was noted with lean fish consumption. Fatty fish contains 20- to 30-times higher marine fatty acids and higher vitamin D levels than lean fish. High levels of certain fatty acids have been reported to slow development of cancer and are known to be beneficial for those with heart disease. In this study fatty fish included salmon, herring, sardines, and mackerel. Lean fish included mainly cod, tuna, and sweet-water fish. While the study may have had limitations, such as the potential misclassification as to the type of fish ingested, it does suggest that eating fatty fish may be useful in lowering ones risk for kidney cancer.