Two large studies funded by Cancer Research UK-the EPIC study and the Million Women Study-have found that obese women have a 30% higher risk of postmenopausal breast cancer than women with a healthy weight [8, 20]. Obesity does not increase the risk of breast cancer in women before their menopause [7, 8, 20]. Putting on weight over time can also increase the risk of breast cancer. Studies have found that: â¢ Putting on 2-10 kg (4.4-22 lb) after the age of 50 increases the risk of breast cancer by 30% [21].
1 Halibut is a very good source of magnesium, a natural calcium channel blocker, which lessens resistance and improves the flow of blood, oxygen and nutrients throughout the body. 2  Triglycerides, a kind of fat carried in bloodstream, can be lowered by two servings of omega-3-rich fish a week.hough most of the halibut is available fresh as steaks, fillets, or roasts, yet much halibut is frozen as of its availability. Halibut is rich in various nutrients such as selenium, magnesium, phosphorus potassium, vitamin B12, niacin, vitamin B6 and omega-3 essential fatty acids.
A lean, meaty white fish that is low in sodium, fat and calories, halibut belongs to the Pleuronectidae family, which also includes the lemon sole, the common dab, the Pacific Dover sole and flukes. The name âhalibutâ is derived from the words âhalyâ meaning holy and âbuttâ signifying flat.hen consumed in the boiled or baked form, halibut is likely to decrease the risk of atrial fibrillation, the most common type of heart arrhythmia in elders. Fried halibut, on the other hand, is unadvisable as it releases free radicals that damage the body.