Fish Reduces The Risk Of Colon Cancer

Author: Ivan Red Jr. Time for reading: ~1 minutes Last Updated: August 08, 2022

Consumption of fish products reduces by 12% the risk of developing colon cancer.

Consumption of fish products helps reduce the risk of colon and rectal cancer, according to a new scientific analysis of 41 international studies.

Fish is known to reduce the risk of developing cardiovascular disease, stroke, dementia, metabolic disorders, vision loss, including cancer.

The current study found that regular fish eaters had a 12% lower risk of developing or dying from colon or rectal cancer. Researchers also monitor the level of alcohol intake, red meat, family history of cancer and other risk factors.

The protective effect associated with fish consumption is stronger against rectal cancer than against colon cancer, the team said. People who eat the most fish have a 21% lower risk of rectal cancer than those who eat the least.

Cooking temperature also affects the risk of colorectal cancer, said Dr. Ji Liang of the Hospital for Digestive Diseases in Xi'an, China, who was involved in the scientific report. The expert refers to the latest research data, according to which excessive consumption of meat and fish cooked on a barbecue and grill at high temperatures is associated with an increased risk of cancer.

Scientists are still unable to determine the specific reasons for the beneficial effect of fish on the prevention of cancer. According to scientists, the beneficial effects may be due to the fact that people who eat fish regularly tend to adopt other habits that determine a healthy lifestyle, such as avoiding the consumption of red and processed meat.

The anti-cancer effect of fish is probably due to omega-3 fatty acids, which are found especially in fatty species such as salmon and sardines.

The report is published in the American Journal of Medicine .

Fish Reduces The Risk Of Colon Cancer

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