Consumption of fish or omega-3 fatty acids does not reduce the overall risk of getting cancer or major chronic disease, according to Harvard researchers. The study drew data from 40,230 healthy male participants, ages 40 to 75, beginning in 1986. Study results did show a 15% lower risk of cardiovascular disease among participants eating at least one serving of fish per week. Omega-6 fatty acids did not influence these relations.
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