Research suggests that eating three servings of fish a week reduces the risk of cancer of the intestines

By Jane Kirby, PA Health Writer

Research suggests that eating at least three servings of fish a week reduces the risk of cancer of the intestines.

Those who like fish regularly have 12% less risk of bowel cancer than those who eat less than one serving a week, experts said.

The discovery concerns all types of fish, although people who opt for smaller portions of oily fish can also reduce their risk of cancer of the intestine by 10%.

The study, which included experts from the University of Oxford and the International Agency for Research on Cancer (IARC), was published in the journal Clinical Gastroenterology and Hepatology.

It has been funded by the Global Fund for Cancer Research (WCRF) to strengthen its advice to the public.

For this study, the researchers examined the dietary habits of 476,160 people who completed a food frequency questionnaire.

This included details on their consumption of fish, including white fish, fat, fat and lean.

On an average follow-up of 14.9 years, 6,291 people developed bowel cancer.

The results showed that consumption of 359.1 g of fish per week resulted in a 12% decrease in the risk of intestinal cancer compared to a consumption of less than 63.49 g per week.

Meanwhile, people eating only 123.9g of fatty fish, such as salmon and sardines, reduced the risk of cancer of the intestine by 10%.

A typical portion of fish is about 100g.

The researchers concluded: "Fish consumption appears to reduce the risk of colorectal cancer and should be encouraged as part of a healthy diet."

The team reported that fatty and fatty fish were an extremely rich source of long-chain n-3 polyunsaturated fatty acids (n-3 LC-PUFA), which would have a protective effect on the body and prevent inflammation.

The non-fat fish also contains these fatty acid compounds.

Dr. Marc Gunter, IARC Senior Researcher, said, "Our research shows that fish consumption appears to reduce the risk of bowel cancer and should be encouraged as part of a healthy diet.

"One of the consequences of the study was that feed data collected from participants did not include information on the consumption of fish oil supplements.

"This unmeasured supplementation in fish oil may also have an effect on bowel cancer, so additional studies will be needed to determine whether fish or fish oil affects the risk of cancer." l & # 39; gut. "

Eating shellfish did not seem to have any effect on the risk of bowel cancer.

Anna Diaz Font, Research Funding Officer at WCRF, said: "This extensive study complements the scientific evidence suggesting that fish consumption may reduce the risk of bowel cancer.

"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. "

Lisa Wilde, Director of Research and External Relations at Bowel Cancer UK, welcomed the study, but called for more in-depth research.

She added, "Simple changes to your lifestyle can help you cope with colon cancer.

"Including whole grains, fiber and fish in your diet, having a healthy weight, doing regular physical activity, avoiding processed meats and limiting red meat can all make a real difference."

Bowel cancer is the fourth most important cancer in the UK and the second highest death rate of all cancers.

In 2015, 43,178 cases of bowel cancer were diagnosed.

Experts estimate that about 40% of all cancers are due to unhealthy lifestyles.

Previous WCRF research has revealed only limited evidence of a possible link between fish consumption and the risk of bowel cancer.