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The effect of seafood consumption on cancer prevention: A narrative review
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Shima Shafaq   , Reza Hosseini * |
| Research Center for Biochemistry and Nutrition in Metabolic Diseases, Faculty of Medicine, Kashan University of Medical Sciences, Kashan, Iran , hosseiniara7@gmail.com |
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Abstract: (685 Views) |
Cancer is one of the most lethal and challenging diseases globally. Due to its increasing prevalence, significant attention has been directed towards identifying preventive factors for this disease. Diet plays a crucial role in cancer prevention, and accumulating scientific evidence suggests that seafood consumption can be an effective preventive factor in reducing the risk of various cancers, including breast, colorectal, prostate, and lung cancer. Seafood, especially fish, is a rich source of bioactive compounds essential for human health. Omega-3 fatty acids (such as DHA and EPA), vitamin D, selenium, and antioxidants present in these foods are chemical compounds that can inhibit the growth of cancer cells and reduce the risk of cancer by decreasing inflammation and strengthening the immune system. However, study results indicate that the impact of seafood consumption on cancer prevention is definitively dependent on factors such as the type of food, its quality, cooking methods, and even the individual's genetic conditions. For instance, frying fish can reduce its protective effects, while healthier cooking methods such as steaming and grilling can preserve its beneficial properties.
Despite abundant evidence supporting the beneficial effects of seafood in cancer prevention, there is a need for more research and long-term studies to better understand the biological mechanisms and long-term impacts of these foods. Additionally, analyzing the effects of seafood consumption in different population groups and under various geographical and cultural conditions can contribute to a better understanding of this relationship. Ultimately, this article concludes that consuming seafood, especially fish, can be considered an effective strategy for reducing the risk of cancer. However, it is recommended that this consumption be done in moderation and with the use of healthy cooking methods to maximize the benefits.
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| Keywords: Seafood, Cancer, Fish, Prevention. |
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Full-Text [PDF 437 kb]
(137 Downloads)
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Type of Study: Review |
Subject:
Marine Medicine
Received: 2024/12/6 | Accepted: 2025/03/1 | Published: 2025/02/28
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