July 30, 2019.
Eating sardines, salmon or mackerel would increase the chances of survival in patients with colorectal cancer, according to a new scientific study.
Fish rich in omega 3 against colorectal cancer
Eating fish several times a week could reduce the risk of colorectal cancer, according to a new scientific study. These studies specify that it is in particular fatty fish rich in omega-3, such as salmon or sardines, already known for their benefits on the brain.
The works published in the journal Clinical Gastroenterology and Hepatology, enabled researchers to follow more than 470,000 participants who answered questionnaires about their eating habits. These volunteers thus provided information on their weekly intake of seafood and also specified the type of fish: white, fatty or lean.
Risk reduced by 12% with three servings of fish per week
The study authors still followed the participants for almost 15 years. Of the participants, 6,291 developed colorectal cancer. And the results show that consuming 359.1 g of fish per week would reduce the risk of colorectal cancer by 12% compared to a weekly consumption of less than 63.49 g. As a reminder, a serving is estimated at around 100 g.
According to Dr. Marc Gunter, who led the work, the study did not take into account omega-3 oil intake. ” This unmeasured fish oil supplementation can also have an effect on colon cancer. Further studies will therefore be needed to see if fish or fish oil influences the risk of colorectal cancer. “. But one thing is certain, eating fish regularly is good for you.
Marie-Eve Wilson-Jamin
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