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New study: eating three times a week reduces the risk of colon cancer
A new study showed that eating colon fish three times a week reduced the risk of colorectal cancer by twelve percent. According to the researchers, this applies to all types of edible fish. Eating only high-fat varieties lowers the risk by ten percent.
Reduce the risk of colon cancer
Colon cancer is one of the most common cancers in western countries. It has long been known that nutrition plays an important role in reducing personal colorectal cancer risk. As has now been shown in a study, the regular consumption of fish can be an advantage here.
Fish consumption can protect against cancer
Scientists from the United States reported years ago that eating fatty fish regularly can protect against colon cancer.
But apparently all types of fish have a protective effect.
Because, as a new study has shown, people who eat three or more servings of fish a week are 12 percent less likely to develop colorectal cancer than people who eat just one serving.
According to media reports, this finding applies to all fish species.
Those who only eat fatty varieties like salmon or mackerel only reduce their risk by ten percent.
The study was a collaboration between Oxford University and the International Agency for Research on Cancer (IARC) in Lyon.
Promote healthy eating
According to a report in the Daily Mail newspaper, Oxford University researchers claim that fish contains fatty acids that are thought to reduce inflammation in the body.
Inflammation can trigger cancer by damaging the DNA.
The inflammatory process also produces molecules called cytokines that stimulate the growth of blood vessels that "feed" a tumor.
"Our research shows that eating fish should reduce colorectal cancer risk and be promoted as part of a healthy diet," said Dr. Marc Gunter, Head of the Nutritional Epidemiology Group at the IARC.
To get their results, the researchers analyzed the diet of 476,160 people who had completed food questionnaires.
After an average follow-up of almost 15 years, 6,291 of the participants had developed colon cancer.
The results published in the journal "Clinical Gastroenterology and Hepatology" showed that eating 359.1 grams of fish of all kinds per week reduced the risk of colorectal cancer by twelve percent.
This was compared to a consumption of less than 63.49 g. A typical serving of fish is 100 grams.
Eating 123.9 g of fatty fish every seven days alone reduces the risk by ten percent.
Healthy omega-3 fatty acids
Fatty fish contains omega-3 fatty acids, which have been shown to inhibit cancer cell growth.
According to the study, shellfish have been shown not to affect a person's colon cancer rate.
The benefits of fish supplements also remain unclear. "A disadvantage of the study is that the diet data collected from the participants did not contain any information on fish oil supplements," said Dr. Gunter
“This unmeasured fish oil supplement could also affect colon cancer. Therefore, further studies are needed to determine whether fish or fish oil affect the risk of colorectal cancer. ”
Increasing chances of colon cancer
The study was funded by the World Cancer Research Fund (WCRF).
Dr. Anna Diaz Font, director of research funding at the WCRF, said: "This large study complements the scientific evidence that eating fish could lower the risk of colorectal cancer."
But: “The biological reasons for which the consumption of fish potentially reduces the risk have not been fully clarified. However, one of the theories relates to certain fatty acids such as omega-3, which are found almost exclusively in fish, ”said the expert.
"These can be responsible for this protective effect due to their anti-inflammatory properties."
Lisa Wilde of Bowel Cancer UK welcomed the study but requested further investigation.
"Simple changes to your lifestyle can help increase your chances of getting colon cancer," she said.
“Include whole grains, fiber and fish in your diet; have a healthy body weight; regular physical activity; avoiding processed meat and restricting red meat can make a real difference. ”(ad)
More interesting articles on this topic can be found here:
- Medical professionals: This is how the personal colorectal cancer risk can be reduced
- Colon cancer can be prevented with these five measures
- Why watching long TV increases the risk of colon cancer
Author and source information
This text corresponds to the specifications of the medical literature, medical guidelines and current studies and has been checked by medical doctors.
- Daily Mail: Eating fish three times a week cuts the risk of bowel cancer by 12% 'by reducing inflammation in the body', (accessed: July 24, 2019), Daily Mail