Fish Consumption Helps to Reduce Colorectal Cancer Risk

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.”