Getting more fish in your diet could lower your risk of developing colorectal cancer, according to a new review of studies.
Researchers from the University of Medicine and Dentistry of New Jersey-Robert Wood Johnson Medical School looked at the research to find that people who ate fish as part of their regular diets have a 12 percent lower chance of developing colorectal cancer, than people who don't eat much fish at all, Reuters reported.
The association was stronger for rectal cancer, but a "modest trend" was still seen for colon cancer, according to the study, published in the American Journal of Medicine.
But "if you eat fish very frequently, it's not clear whether your benefit continues to go up (by eating even more)," study researcher Dr. Michael Gochfeld told Reuters.
Earlier this year, a study in the American Journal of Clinical Nutrition showed that eating at least three servings of fish a week can lower women's risk of some kinds of colon polyps -- which can turn into cancer.
Researchers of that study, from Vanderbilt-Ingram Cancer Center, said fish may work in this sense because the omega-3 fatty acids in fish can decrease inflammation, thereby lowering risk of colon polyp development.
Colorectal cancer is currently the second leading cause of cancer-related deaths in the U.S., according to the CDC, but the number of new cases and deaths are both decreasing, due to better treatment and early detection. While more adults are being screened, one in three adults still isn't getting screened for colorectal cancer when they should be.
Want to take action against colorectal cancer? Check out this slideshow of foods and behaviors that are linked with a decreased risk of colorectal cancer, or its risk factors:
More:Colon Cancer Risk
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