This finding is an analysis of the results of 41 previous studies that have linked the consumption of fish in the diet and new diagnoses and deaths from colorectal cancer.
"People who rarely eat fish during this, would likely benefit health in many ways, after they increased the number of fish consumption, such as reducing the risk of heart disease, reproductive, and now colon cancer," said Dr. Michael Gochfeld, from the University of Medicine and Demtistry, New Jersey-Robert Wood Johnson Medical School.
It is not yet known whether the benefits would be greater if the quantity of fish consumed is more.
Although this new study focused specifically on the consumption of fresh fish, the authors noted they could not determine what kind of fish should be consumed or how to serve it, since in previous studies is not explained.
However, according to Liang Dr.Jie of Xijing Hospital of Digestive Disease in Xi'an, China, which involved researching, said cooking temperature may affect the risk of colorectal cancer. He said there is evidence to suggest the consumption of meat and fish grilled or baked with high heat associated with cancer risk.
Assessment of Research
In his latest findings, Liang and colleagues collected data from 41 research studies that have previously been published between 1990 and 2011 that measure the amount of fish consumption and cancer diagnosis. The study includes a number of studies from the United States, Norway, Japan, Finland, and other countries.
Overall, regular fish consumption may lower a person's risk in kolorektar cancer, and death due to cancer by 12 percent.
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