Men who frequently consume fish have lower colorectal cancer risk

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    Post Men who frequently consume fish have lower colorectal cancer risk


    November 20, 2006

    Men who frequently consume fish have lower colorectal cancer risk

    In a study presented at the American Association for Cancer Research's Frontiers in Cancer Prevention Research meeting in Boston on November 13, 2006, researchers at Harvard Medical School found that men who were regular consumers of fish had a lower risk of developing colorectal cancer than men who consumed fish infrequently.

    The study analyzed data from 22,071 participants in the Physicians' Health Study, a randomized, double blind, placebo-controlled trial that investigated the effect of aspirin and beta-carotene supplementation on the development of cardiovascular disease and cancer. Food frequency questionnaires completed by participants one year after the beginning of the study were analyzed for type and frequency of fish intake. The men were followed for an average of 19.4 years.

    In addition to the 40 percent reduction in risk found among men who consumed fish five or more times per week, the risk of developing colorectal cancer was 20 percent lower among those who consumed fish 2 to 4 times per week, and 13 percent lower for those who reported eating fish less than twice per week compared to those who ate fish less than once per week. Risks were similar between men who received aspirin during the trial and those who did not.

    The researchers attribute the cancer-preventive benefit of fish consumption to the food's omega-3 fatty acid content. Omega-3 fatty acids can inhibit the enzyme cyclooxygenase-2, which is involved in inflammatory responses that may be associated with the development of cancer.

    Lead author Megan Phillips, who is a doctoral student at the Harvard School of Public Health, commented, "We already know that eating fish can reduce the risk of sudden cardiac death, and this might provide another reason to add fish to your diet.

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    Explains why the Japanese and Okinawans live so much longer than we americans.
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    because we eat a lot of fat and industrially processed foods, should drink more green tea, there is sea products - fish, sea kale, raw fruits and vegetables, take vitamins and bio
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