According to researchers at the Harvard School of Public Health, men who eat fish at least five times a week could cut their risk of colorectal cancer by up to 40 percent, compared to men who eat fish less than once a week.
The study, of more than 22,000 was originally designed to investigate the effect of aspirin and beta carotene on the development of cancer and cardiovascular disease.
After a follow up period of over 19 years, researchers examined food frequency questionnaires and discovered fish consumption to be associated with a protective effect against colorectal cancer. Overall, researchers found that five or more serving of fish per week was associated with a 40 percent reduction in colorectal cancer risk. Men who consumed it 2-5 times per week experienced a 20 percent lower risk, while those who ate fish less than twice a week had a 13 percent lower risk.
While the mechanism by which fish offers a protective effect was not studied, researchers suggest the omega-3 fatty acid content of the fish inhibits an enzyme that plays a role in an inflammatory response linked to cancer development.
These findings were presented at the American Association for Cancer Research’s Frontier in Cancer Prevention meeting in November 2006.
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