Eating fish extract reduces the risk of liver cancer

According to Xinhua, a study published June 7 by the Japan Cancer Research Center said that people who regularly eat fish such as mackerel, sardines and long bream may decrease by 40%. risk of liver cancer compared with those who eat other fish.

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The fish have a blue back like fish collected by Japanese people called herring. The content of unsaturated fatty acids in these fish is very high.

Herring

Researchers conducted a survey from 1995 to 2008 with about 90,000 people from 45 years to 74 years in the nine districts of the country. They have recorded the full number of eight types of fish these people use.

The results showed that the group of people who ate about 70.6g daily reduced 36% of the risk of liver cancer compared to those who ate only 9.6g daily.

Most liver cancer is caused by hepatitis A, hepatitis B leads to inflammation of the liver and eventually turns complications into cancer.

Mr. Sawada of Japan Cancer Research Center said unsaturated fatty acids have anti-inflammatory effects and prevent hepatitis from developing into cancer.

Therefore, to repel this disease, people are recommended to strengthen sardines, mackerel, long beak . in the daily diet.