PMID- 25380202
OWN - NLM
STAT- MEDLINE
DCOM- 20150817
LR  - 20181202
IS  - 1732-2693 (Electronic)
IS  - 0032-5449 (Linking)
VI  - 68
DP  - 2014 Oct 17
TI  - [Fish intake and risk of prostate cancer].
PG  - 1199-205
LID - 10.5604/17322693.1125649 [doi]
AB  - The aim of the study was to present the current state of knowledge concerning the 
      relationship between the consumption of fish as materials rich in long chain 
      polyunsaturated fatty acids (LC PUFA) omega-3, and the risk of prostate cancer. 
      Many scientific reports confirm the health benefits from the consumption of fish 
      and protective properties of LC PUFA omega-3 in relation to prostate cancer. 
      However, there are reports that indicate a relationship of the high consumption 
      of PUFA with the risk of prostate cancer. The way of processing and preservation 
      of the fish, and other factors not included in previous studies, could have some 
      importance in the etiology of this disease. High susceptibility of PUFA to 
      oxidation changes and the technological fish processing (smoking, 
      high-temperature cooking methods) contribute to the formation of many compounds, 
      such as polycyclic aromatic hydrocarbons and heterocyclic amines - which may 
      influence the formation of cancers - including prostate cancer. It is necessary 
      to ensure an adequate amount of LC PUFA omega-3 in the diet through the 
      consumption of proper quality fish and fish oils. Particular attention should be 
      paid to the high susceptibility of PUFA to the oxidative processes, and the 
      method of processing, preservation and storage of fish. Also pollution from the 
      environment can significantly reduce the impact of health benefits of PUFA and 
      fish, and even be the cause of cancers, including prostate cancer. Further 
      research in this area should be more targeted to assess the impact of nutritional 
      factors for the development of such tumors.
FAU - Dybkowska, Ewa
AU  - Dybkowska E
AD  - Zaklad Zywnosci Funkcjonalnej i Towaroznawstwa, Katedra Zywnosci Funkcjonalnej, 
      Ekologicznej i Towaroznawstwa, Wydzial Nauk o Zywieniu Czlowieka i Konsumpcji, 
      Szkola Glowna Gospodarstwa Wiejskiego w Warszawie.
FAU - Swiderski, Franciszek
AU  - Swiderski F
AD  - Zaklad Zywnosci Funkcjonalnej i Towaroznawstwa, Katedra Zywnosci Funkcjonalnej, 
      Ekologicznej i Towaroznawstwa, Wydzial Nauk o Zywieniu Czlowieka i Konsumpcji, 
      Szkola Glowna Gospodarstwa Wiejskiego w Warszawie.
FAU - Waszkiewicz-Robak, Bozena
AU  - Waszkiewicz-Robak B
AD  - Zaklad Zywnosci Funkcjonalnej i Towaroznawstwa, Katedra Zywnosci Funkcjonalnej, 
      Ekologicznej i Towaroznawstwa, Wydzial Nauk o Zywieniu Czlowieka i Konsumpcji, 
      Szkola Glowna Gospodarstwa Wiejskiego w Warszawie.
LA  - pol
PT  - Journal Article
PT  - Review
TT  - Spozycie ryb a ryzyko wystapienia raka prostaty.
DEP - 20141017
PL  - Poland
TA  - Postepy Hig Med Dosw (Online)
JT  - Postepy higieny i medycyny doswiadczalnej (Online)
JID - 101206517
RN  - 0 (Fatty Acids, Omega-3)
RN  - 0 (Heterocyclic Compounds)
RN  - 0 (Polycyclic Aromatic Hydrocarbons)
SB  - IM
MH  - Animals
MH  - Diet/*adverse effects
MH  - Fatty Acids, Omega-3/*adverse effects/*metabolism
MH  - *Fishes
MH  - Heterocyclic Compounds/adverse effects/*metabolism
MH  - Humans
MH  - Male
MH  - Oxidation-Reduction
MH  - Polycyclic Aromatic Hydrocarbons/adverse effects/*metabolism
MH  - Prostatic Neoplasms/*etiology/metabolism
MH  - Risk Factors
EDAT- 2014/11/08 06:00
MHDA- 2015/08/19 06:00
CRDT- 2014/11/08 06:00
PHST- 2014/11/08 06:00 [entrez]
PHST- 2014/11/08 06:00 [pubmed]
PHST- 2015/08/19 06:00 [medline]
AID - 1125649 [pii]
AID - 10.5604/17322693.1125649 [doi]
PST - epublish
SO  - Postepy Hig Med Dosw (Online). 2014 Oct 17;68:1199-205. doi: 
      10.5604/17322693.1125649.