Three portions of fish per week cuts risk of bowel cancer: Study

Eating three or more portions of fish per week cuts the risk of bowel cancer, research suggests.

Those who enjoy fish on such a regular basis have a 12% lower risk of bowel cancer than those who eat less than one portion per week, experts said.

The finding related to all types of fish, though people who opt only for smaller portions of oily fish can also cut their risk of bowel cancer by 10%.

The study, which included experts from Oxford University and the International Agency for Research on Cancer (IARC), was published in the journal Clinical Gastroenterology and Hepatology.

It was funded by the World Cancer Research Fund (WCRF) in order to help strengthen its advice to the public.

For the study, researchers examined the dietary habits of 476,160 people who had filled in food frequency questionnaires.

This included detail on their fish intake – including white, fatty, oily and lean fish.

Over an average follow-up of 14.9 years, 6,291 people developed bowel cancer.

The results showed that eating 359.1g of any fish per week led to a 12% decreased risk of bowel cancer compared with eating less than 63.49g a week.

Meanwhile, people eating just 123.9g a week of oily fish, such as salmon and sardines, enjoyed a 10% lower risk of bowel cancer.

A typical portion of fish is around 100g.

The researchers concluded: “Consumption of fish appears to reduce the risk of colorectal (bowel) cancer and should be encouraged as part of a healthy diet.”