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Big fat fish consumers, the Swedes represent a population ideal to analyze the profits of this food on different pathologies. Notably after the cardiovascular illnesses, this time it is the reduction of the frequency of the cancer of the prostate that has been demonstrated at these unconditional eaters of salmon, herrings or mackerels, of the fat fish known for their wealth in fatty acids omega 3.
Already suggested by two analyses, this relation between a rate raised of fatty acids omega 3 (a fatty acid poly-insaturé says essential by opposition to the saturated fatty acids that one finds notably in the fat meats) and a reduction of the risk of cancer of the prostate, lacked scientific proofs until now. Leaving from the following report: the omega 3 prevents the growth of the cells cancerous prostatiques, some Swedish physicians recruited more than 6.000 twins, whose middle age was of 56 years. Questioned on their food habits, notably on their consumption of fish, these topics have been followed then during thirty consecutive years. To the final, 466 cancers of the prostate have been diagnosed, on average at the age of 77 years. But, makes very interesting, the topics that consume a lot of fish regularly are less frequently touched by this type of cancer. Thus, the risk to develop this illness is established to 1 among the elevated and moderate consumers, to 1,2 for a weak consumption and to 2,3 at those that never eat any fat fish or very rarely. Let's underline that other factors very certainly intervene as the physical activity level, the tobacco addiction, the alcohol and the consumption of fruits and vegetables. 
The strong points of this analysis are numerous: the studied population was important, the very long follow-up, on 30 years, and the food information were known long before the intervening of the tumors.
In practice
For your health, consume fish to the minimum two times per week! Know that the fish richest in omega 3 are: the mackerel, the salmon, the herring, the trout, the tuna, the sturgeon, the anchovy and the sardine.
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