Eating More Fish Linked to Reduced Risk of Colorectal Cancer

We already love seafood like salmon and shrimp for their heart, brain, and immune health benefits. But a new European study is giving us one more reason to order the catch of the day. Turns out, consuming more fatty, oily fish and lean, white fish could lessen our risk for colorectal cancer, too. Researchers analyzed the eating habits of more than half a million participants for approximately 15 years. Participants who consumed between 3.5 oz. and 7 oz. of fish per week had a 7% lower risk of colorectal cancer. Researchers believe this has something to do with the high omega-3 fatty acid content. This is a major discovery, as colorectal cancer is one of the most prevalent types of cancer for men and women globally. It is also on the rise in young adults, with a 90 and 124% expected increase in cases, respectively, for those 20-34 years old in the next decade.