Oxford University: Eating fish 3 times a week reduces intestinal cancer by 12%
Eating fish three times a week reduces the risk of developing colorectal cancer by 12%, said in a study conducted by Oxford University and the International Agency for Research on Cancer (IARC), Clinical Gastroenterology and Hepatology reported.
Although the findings of scientists apply to all types of fish, however, when eating fatty varieties (for example, salmon or mackerel), the likelihood of developing cancer is reduced only by 10%, the source noted.
The therapeutic effect is due to the content in the fish of polyunsaturated fatty acids, which help reduce the inflammatory processes in the body.
The study analyzed the data of 476,160 people who elaborated on their diet. During the 15 years of observation, 6 291 subjects developed colorectal cancer.
The weekly use of 359.1 grams of fish reduces the risk of this type of cancer by 12% compared with those who include only 63.49 grams in their diet, while using only fatty varieties of fish in the amount of 123.9 grams per week reduces the likelihood of developing a malignant neoplasm in the colon by 10%.