Prevent colon cancer by eating healthy – no matter what fish you eat, but not how much

VIDEO: Here's how fish consumption prevents colon cancer

The researchers badyzed the diet of 476,160 subjects with the help of questionnaires. 15 years later, the investigation was repeated. In the meantime, 6291 had colorectal cancer.

It was found that those who ate fish three times a week (359.1 g) were 12% less likely to develop the disease than those who consumed less than 63.49 g. Those who resorted exclusively to oily fish reduced their individual risk by only 10%. The shellfish had no effect on health.

Fatty acids inhibit cancer growth

According to "Daily Mail", scientists badume that fatty acids contained in fish reduce inflammation in the body, which promotes cancer. To date, it is only known that omega-3 fatty acids found in oily fish can inhibit the growth of cancer cells. Dr. Marc Gunter, Head of the IARC Nutrition Epidemiology Group, said:

Our research shows that fish food should reduce the risk of colorectal cancer and should be encouraged as part of a healthy diet.

Role of the uncertain food supplement

However, the study still leaves some unanswered questions. For example, dietary supplements containing fish oil have not been taken into account for the risk of colorectal cancer. In addition, the "biological reasons for which fish consumption potentially reduces risk" have not been fully clarified. Anna Dianz Font, Director of Research Funding at the World Cancer Research Fund, who funded the study.

Nevertheless, Lisa Wilde of the organization "Bowel Cancer UK" is convinced that small changes in lifestyle and nutritional style can help reduce the risk of colorectal cancer.

Whole grains, fiber and fish for inclusion in the diet; have a healthy weight; regular physical activity; Avoiding processed meat and limiting red meat can make a real difference.

The results of the study were published in the journal "Clinical Gastroenterology and Hepatology".

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