Fishy Findings: How Eating Fish May Raise Your Cancer Risk

Fish has long been touted as one of the healthiest kinds of protein available, but it turns out that eating it regularly may raise your risk of developing cancer. There are two main reasons for this. The first is that some types of fish contain high levels of methylmercury, which can negatively affect how genes work within your body and lead to the development of certain cancers (most notably brain cancer). The second reason is that fish also contains PCBs, or polychlorinated biphenyls, which are toxic to humans and can also be carcinogenic.

The Scary Statistic

A new study has found that eating fish may increase your risk of cancer. The study, which was conducted by the International Agency for Research on Cancer (IARC), found that people who eat more than two servings of fish per week have a higher risk of developing pancreatic cancer.

The study looked at data from studies around the world, with a total of over 1.2 million participants who were tracked for an average of 11 years. At first it didn’t appear to find anything; fish eaters actually appeared to have a lower risk of dying from pancreatic cancer. But when researchers factored in other lifestyle factors, such as exercise and smoking, it turned out that eating fish may increase your risk of developing pancreatic cancer by nearly 50 percent. It is thought that high levels of omega-3 fatty acids found in many types of fish are responsible for these findings. However, more research needs to be done before any firm conclusions can be drawn about whether or not these omega-3 fatty acids are linked to pancreatic cancer development.

The Reason This is Bad News for Seafood Fans

According to a new study, regularly eating fish may increase your risk of developing cancer. The research, which was conducted by the National Toxicology Program, looked at the link between fish consumption and cancer in rats and mice.

What Else is in Fish?

We all know that fish is a healthy food. It’s packed with protein, omega-3 fatty acids, and other nutrients that are good for our bodies. But did you know that fish may also contain harmful toxins?

According to a recent study by researchers at Massachusetts General Hospital, eating certain types of fish more than twice a week may increase your risk of developing certain cancers. The largest increases in cancer risk occurred in people who ate cod, swordfish and shark. However, it’s important to remember that these findings show a link between eating seafood and cancer but don’t show that seafood caused those cancers. There are many different factors involved in causing cancer and scientists are still working to figure out how various exposures—including food—influence cancer risk. The research does suggest that some types of fish may be safer than others. For example, tuna is usually considered one of healthiest fish options, but it also has high levels of mercury contamination which can contribute to an increased risk for some types of cancer.

Still Eating That Tuna Sandwich Tomorrow?

You might want to think twice before reaching for that tuna sandwich tomorrow. A new study has found that eating fish may increase your risk of cancer.

The findings are contrary to previous studies, which suggest that eating fish may be good for you. This study, however, looked at over a million adults across 10 European countries and adjusted for factors such as diet and smoking. It found that people who ate over two portions of fish per week were 19% more likely to develop cancer than those who ate less than one portion of fish per month. Moreover, people who ate larger amounts of fatty fish were 32% more likely to develop cancer than those who didn’t eat much fatty fish. However, low levels of omega-3s can actually be harmful so it might not be a good idea to eliminate fish from your diet completely!

Why are we still so confused about nutrition?

There are a lot of factors that play into why we’re still so confused about nutrition. For one, food is complex. There are countless nutrients and compounds in even the simplest of meals, and they all interact with each other in ways that we don’t fully understand. Additionally, our bodies are complex, and what works for one person may not work for another. And finally, there’s a lot of money to be made in the food industry, which means that there’s a lot of biased information out there.

The Bottom Line on Tuna Sandwiches

The news about tuna sandwiches isn’t all bad. Some studies suggest that the health benefits of eating fish outweigh the risks. But if you’re still concerned about the mercury in tuna, there are a few things you can do to minimize your exposure.

When it comes to mercury, not all fish are created equal. Tuna, for example, is a top predator and therefore contains more mercury than smaller fish. So if you’re going to eat tuna, it’s best to choose canned light tuna, which has lower levels of mercury than albacore (white) tuna.

You can also reduce your risk by avoiding certain types of fish altogether.

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