Eating fish May Reduce Bowel Cancer Risk

Eating fish regularly cuts the risk of bowel cancer, a new study suggests.

People eating more than three portions weekly are 12% less likely to develop the disease than those who avoid eating fish.

The study, published in Clinical Gastroenterology and Hepatology, suggests that people are better off eating oily species that are higher in healthy fats, such as salmon, tuna, trout, and mackerel.

Scientists tracked about 476,000 people from across Europe, including the UK, for 15 years.

"Our research demonstrates that eating fish seems to decrease the danger of bowel cancer and should be encouraged as part of a healthy diet," said lead researcher Dr. Marc Gunter of the International Cancer Research Agency.

Experts believe that omega-3 oils in these fish can help protect against bowel cancer.

A study last month found that swapping red food for fish can reduce the likelihood of dying young by 17%.

In 2008, cancer accounted for 7.6 million deaths, according to WHO.

The majority of cancer deaths are caused by cancers of the lungs, breast, colorectal, belly and liver.

The most frequent types of cancer differ between men and women and between different regions.

Many cancers have a high chance of cure if detected early and treated adequately.

Some of the most common cancer types, such as breast cancer, cervical cancer, oral cancer, and colorectal cancer are largely curable if they are detected early and treated appropriately.