- Fish intake correlated with reduced risk for colorectal cancer (CRC) in this large cohort study.
- Intake (but not plasma levels) of n-3 polyunsaturated fatty acids (n-3 PUFAs) was also correlated with reduced CRC risk.
Why this matters
- A previous European Prospective Investigation into Cancer and Nutrition (EPIC) cohort study linked fish consumption to lower CRC risk.
- This study examined fatty acid intake and is the largest to assess fish and n-3 PUFA intake and CRC risk, according to the authors.
- During median follow-up 14.9 years, 6291 people developed CRC.
- CRC incidence, highest-intake quintile vs lowest for following intake types (HRs; 95% CIs):
- Total fish: 0.88 (0.80-0.96; P=.005).
- Fatty fish: 0.90 (0.82-0.98; P=.009).
- Lean fish: 0.91 (0.83-1.00; P=.016).
- Total n-3 PUFAs: 0.86 (0.78-0.95; P=.010), driven by lower risk for colon cancer.
- Dietary n-6:n-3 PUFAs: 1.31 (1.18-1.45; P<.001>
- Plasma levels of n-3 PUFAs: 0.94 (0.61-1.44; P=.999).
- Analysis of multinational EPIC cohort (n=476,160).
- Participants reported intake of fish, n-3 PUFAs.
- Outcome: incident CRC.
- Funding: World Cancer Research Fund.
- Food frequency questionnaire reflected baseline diet.
- Fish oil, supplement intake not assessed.