For women, the benefit of a fish filet may go beyond the protein, mental health and the delicious taste. A recent study by researchers at the Fred Hutchinson Cancer Research Center in Seattle links consumption of fish oil supplements with a decreased risk of breast cancer.

Regular consumption of high levels of the omega-3 fatty acids, EPA and DHA contained in fish oil supplements was linked with a 32 percent reduced risk of breast cancer in the study led by Emily White, Ph. D, a member of the public health sciences division.

The Hutchinson study is the first to link these substances to breast cancer. Previous studies of fish intake and omega-3 fatty acids have been inconsistent. “It may be that the amount of omega-3 fatty acids in fish oil supplements are higher than most people would typically get from their diet,” White said.

White and other researchers followed 35,016 postmenopausal women for six years. Initially, none of the women had a history of breast cancer and each completed a 24-page questionnaire about their use of non-vitamin, non-mineral “specialty” supplements. Six years later, 880 cases of breast cancer were identified.

While excitement has emerged with increasing evidence about the health benefits of fish oil, White and other medical professionals encourage caution.

“It is very rare that a single study should be used to make a broad recommendation,” said Edward Giovannucci, M.D., professor of nutrition and epidemiology at the Harvard School of Public Health and an editorial board member of Cancer Epidemiology, Biomarkers & Prevention, “Over a period of time, as the studies confirm each other, we can start to make recommendations.”

Harvard researchers are now enrolling what they plan to be a study of 20,000 patients on the impact of fish oil supplements and vitamin D on cancer, heart disease and stoke.