Men who eat fish five times per week run a 40 percent lower risk of developing colorectal cancer than men who eat less fish, according to a new study by researchers from the Harvard School of Public Health.
The researchers examined dietary information on more than 22,000 participants in the Physicians' Health Study. The participants were asked to report their consumption of different categories of fish: tuna, dark meat fish such as salmon, sardines, bluefish, general fish and shellfish, including lobster, shrimp and scallops.
The researchers tracked the men's diets for up to 19.4 years, and found that those who reported eating the most fish -- five times or more per week -- experienced a 40 percent lower risk of developing colorectal cancer, compared to men who ate the least fish.
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Fish consumption linked to lower rates of colon cancer
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