This kind of fish is most effective in preventing liver cancer According to the Science and Technology Daily cancer According to a survey released by the Research Center recently, people who often eat mackerel, saury, sardines and other fish with blue back, as well as eels, have a 40% lower risk of liver cancer than those who do not eat these fish.
Mackerel and other fishes with blue back are collectively referred to as "black carp" in Japan, and the content of unsaturated fatty acids in these fishes is very high. From 1995 to 2008, the researchers conducted a long-term follow-up survey on about 90000 residents aged 45 to 74 in 9 prefectures and counties in Japan. The researchers recorded the intake of 8 kinds of fish, such as sardines and eels, and the 8 kinds of fish selected were all high in unsaturated fatty acids. The results showed that the risk of liver cancer was 36% lower for a group of people who consumed about 70.6 grams of fish per day, compared with a group of people who only consumed about 9.6 grams per day.
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