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Cancer Functional Foods GI-Digestive

Fish Consumption Helps to Reduce Colorectal Cancer Risk

7 years, 5 months ago

2558  0
Posted on Jun 21, 2012, 6 a.m.

Eating fish regularly may exert a protective effect against the third leading cause of death in the Western world.

Previously, a number of studies have observed that people who live in countries with high levels of fish consumption develop colorectal disease less frequently. Daiming Fan, from the Fourth Military Medical University (China), and colleagues reviewed 22 prospective cohort and 19 case-control studies on fish consumption and colorectal cancer risk.  The protective effect of fish consumption is more prominent in rectal cancer than in colon cancer, with the risk reduction for the former at as much as 21%, whereas the reduction for the latter was 4%. The study authors conclude that: “Our findings from this meta-analysis suggest that fish consumption is inversely associated with colorectal cancer.”

Shengjun Wu, Bin Feng, Kai Li, Xia Zhu, Shuhui Liang, Xufeng Liu, Shuang Han, Biaoluo Wang, Kaichun Wu, Danmin Miao, Jie Liang, Daiming Fan.  “Fish Consumption and Colorectal Cancer Risk in Humans: A Systematic Review and Meta-analysis.”  The American Journal of Medicine, June 2012, Vol. 125, Issue 6, Pages 551-559.

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