Fish and melanoma risk: a study explores the dangers of contaminants

We are used to thinking that eat fish is a panacea for the body, but a study has recently linked this habit to the risk of developing it melanoma. The research, published in Cancer Causes and Controltried to investigate the effects of contaminants present in the fish products that end up on the plate. Substances that fish unfortunately insert during their life in seas and oceans. The elements to define a causal relationship, however, are still missing.

I study

A team from Brown University thought about the relationship between the habit of eating fish and the risk of developing melanoma. The researchers analyzed data related to 491.367 people, collected through the administration of questionnaires from the National Cancer Institute. Subjects were American with a mean age of 62 years old. They were asked to state with which cadenza they ate fish, in which quantity and if they consume it fried or not. Particular attention has been paid to tuna fish. The scholars then calculated how often participants developed melanomas in the 15 years following screening. The work looks like the prima Research so extensive and significant on the subject.

Eating fish and risk of melanoma

The results of the study showed disturbing data. The subjects who developed melanoma were found to be 5,034, i.e. the1%. Compared to those who claimed to eat 3.2 g of fish per day, those who introduced it into their diet 42.8 seemed to raise the danger of incurring skin cancer 22%. Compared to those who ingested 0.3 g of tuna per day, then, those who ate 14.2 revealed that they had the 20% increased risk of developing this type of malignancy. For those who consumed 17.8 g of fish per day not fried the risk increased by 18%. For cancer of the outermost layers of the skin, defined stage 0 melanomathe danger was, however, respectively del 17 he was born in 25% maggiore.

Causes and consequences

The study on the relationship between fish consumption and melanoma represents only one start point, but it opens up interesting perspectives. Eunyoung Cho, one of the authors, explained that the cause is likely to be attributed to the large quantities of contaminants present in fish. In fact, in the flesh of marine animals there are mercuriodioxins, arsenic and polychlorinated biphenyls. Establish a precise connection it will, however, be possible only after more insights. For now they don’t exist recommendations special for fish consumption.

Large predators such as tuna or swordfish, being at the top of the food chain, are often the most contaminated. Find out about the levels pollution of the waters where the fishing of the products you are about to buy took place could be a good habit to acquire in any case.

As much as the study took into account contingent factorsas a lifestyle and family predisposition, it is clear that the survey presents some limits. Now it is up to the experts to shed light on the matter. All we have to do is look with slightly different eyes at the succulent tuna steaks that are so tempting.

Fonti: Cancer Causes and Control

The information contained in this article is intended for informational and informative purposes only and must not be understood in any way as a diagnosis, prognosis or therapy to replace any pharmacological ones that may be in progress. In no case do they replace specialist medical advice. The author and the site decline all responsibility for any unwanted reactions.

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