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Eating fish three times a week can significantly reduce the risk of cancer, according to a new study. The study found that people who ate three times a week had a 12 percent lower risk of colon cancer compared to those who ate three fish a week. While all kinds of fish are good, fish other than oil-rich salmon and mackerel have been shown to offer more health benefits.
Researchers at the University of Oxford have reported that fatty acids in fish reduce inflammation in the body. Previous studies have shown that inflammation in the body can lead to cancer by destroying DNA. The research was jointly conducted by the University of Oxford and the International Agency for Research on Cancer (IARC).
Dr Mark Gunter, who spearheaded the research, said that the frequency of cancer deaths has been significantly reduced in frequent fish eaters and that fish should be promoted on a larger diet. Experts say that if people stop smoking and lose weight, a healthy diet can prevent cancer cases by up to 40 percent.
Eating fish three times a week can significantly reduce the risk of cancer, according to a new study. The study found that people who ate three times a week had a 12 percent lower risk of colon cancer compared to those who ate three fish a week. While all kinds of fish are good, fish other than oil-rich salmon and mackerel have been shown to offer more health benefits.
Researchers at the University of Oxford have reported that fatty acids in fish reduce inflammation in the body. Previous studies have shown that inflammation in the body can lead to cancer by destroying DNA. The research was jointly conducted by the University of Oxford and the International Agency for Research on Cancer (IARC).
Dr Mark Gunter, who spearheaded the research, said that the frequency of cancer deaths has been significantly reduced in frequent fish eaters and that fish should be promoted on a larger diet. Experts say that if people stop smoking and lose weight, a healthy diet can prevent cancer cases by up to 40 percent.
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