Omega-3 fatty acids linked to reduced cancer risk, highlighting potential benefits of fish oil

A recent study found omega-3 fatty acids could significantly reduce the risk of developing various cancers. Fatty fish, like salmon, are sources of these beneficial fats.

The findings, authored by SNAC Chair Dr. Tom Brenna and published in the International Journal of Cancer, indicate that these essential fatty acids, already known for their cardiovascular and mental health benefits, may also help ward off up to 19 types of cancer.

Read the full study here.