Eating fish three times a week reduces the risk of colon cancer.
Scientists from Oxford University (UK) found that this conclusion “works” for all types of fish. Reported by the Daily Mail, reports obozrevatel.com.
Research has shown that those who consume three or more servings of fish products, root 12% less than those who eat only one. The authors explain the obtained results by the fact that fish is a rich source of fatty acids that reduce inflammation in the body.
According to past research, on the one hand, inflammation can cause cancer by damaging the DNA and promotes the production of cytokines that stimulate the growth of blood vessels that “feed” the tumor.