The fish three times a week reduces the risk of bowel cancer, according to a new study

EA major new study suggests that three servings of fish a week significantly reduce the risk of bowel cancer.

Data collected from nearly half a million people showed a 12% reduced risk among fish consumers with the fourth most common form of cancer in the UK.

It is already thought that fatty fish, such as mackerel, salmon and herring, reduce the risk of heart disease and protect against brain degeneration, due to the anti-inflammatory properties of their omega-3 fatty acids.

This new research, however, is the first of its kind to examine the links between broad-based fish consumption and intestinal cancer in such a large population.

Scientists at the International Agency for Research on Cancer followed 476,160 people from all over Europe for 15 years.

Lean and fat fish have been badociated with a reduction in colorectal cancers, but no link has been observed for shellfish.

Dr. Anna Diaz Font, Research Funding Officer at the World Cancer Research Fund, who funded the research, said, "This extensive study adds to the scientific evidence suggesting that fish consumption may reduce the risk of cancer in Canada." 39; intestine.

"The biological reasons why fish consumption potentially reduces risk are not well understood, but one of the theories includes specific fatty acids such as omega-3s, found almost exclusively in fish, responsible for this. protective effect thanks to their anti-inflammatory properties. "

This new research follows a study last year that fatty fish could also reduce the time to menopause by three years.

The study is published in the journal Clinical Gastroenterology and Hepatology.