Higher consumption of fish oil may lead to a significant reduction in the risk of colorectal cancer, according to a meta-analysis conducted by researchers from Wageningen University in the Netherlands and published in the American Journal of Epidemiology.
In a review of 14 prior studies examining the connection between fish consumption and rates of colorectal cancer, the researchers determined that those with the highest consumption of fish oil had a 12 percent lower risk of contracting colorectal cancer than those with the lowest consumption. Every extra 100 grams (10 ounces, or three-quarters of a serving) of fish consumed each week reduced the cancer risk by 3 percent.
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