Seafood ChoiCeS

Seafood Choices: Balancing Benefits and Risks
http://www.nap.edu/catalog/11762.html
APPENDIX B
Amount Results Conclusion*
Categories of fish intake:
1 = 0 g/day
2 = 0-10 g/day
3 = 10-20 g/day
4 = >20 g/day
Quintiles of fatty acids
After adjusting for age and energy:
Men in the 3rd category of fish intake had
a significantly lower RR of colon cancer
compared to men in the 1st category of fish
intake (RR=0.41, 95% CI 0.21-0.83). No other
significant relative risks of colon cancer were
found based on fish intake for men, women, or
both sexes; and
No significant associations were found between
risk of colon cancer and intake of energy,
fat, saturated fat, monounsaturated fat,
polyunsaturated fat, or protein for among men,
women, or both sexes.
“Increasing evidence from animal and in vitro
studies indicates that n-3 fatty acids, especially
the long-chain polyunsaturated fatty acids EPA
and DHA, present in fatty fish and fish oils,
inhibit carcinogenesis.”
“The epidemiologic data on the association
between fish consumption, as a surrogate marker
for n-3 fatty acid intake, and cancer risk are,
however, somewhat less consistent.”
n-3 fatty acids may modify the carcinogenic
process by suppressing AA-derived eicosanoid
biosynthesis; influencing transcription factor
activity, gene expression, and signal transduction
pathways; modulating estrogen metabolism;
increasing or decreasing the production of
free radicals and reactive oxygen species; and
influencing insulin sensitivity and membrane
fluidity.
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