A new study led by scientists from the International Agency for Research on Cancer (IARC) found that regular consumption of fish, at recommended levels, was associated with a lower risk of colorectal cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort.
The researchers examined the association between risk of colorectal cancer and fish consumption, dietary and circulating levels of omega-3 long-chain polyunsaturated fatty acids, and the ratio of omega-6 to omega-3 long-chain polyunsaturated fatty acids.
They postulate that the reduction in risk is due to exposure to omega-3 long-chain polyunsaturated fatty acids.
Aglago EK, Huybrechts I, Murphy N, Casagrande C, Nicolas G, Pischon T, et al.
Consumption of fish and long-chain n-3 polyunsaturated fatty acids is associated with reduced risk of colorectal cancer in a large European cohort
Clin Gastroenterol Hepatol, Published online 25 June 2019;