Eating fish two or more times per week resulted in fewer digestive tract cancers according to research reported in the American Journal of Clinical Nutrition.
A research team in Spain reviewed a large mass of data comparing 10,000 different types of cancers depending on how many fish-containing meals were eaten per week.
Fish eaters had fewer cancers of the oral cavity and pharynx esophagus, stomach, colon, rectum, and pancreas. The researchers also found reduced risk of cancer of the larynx, endometrium, ovaries, and multiple myeloma (bone marrow) among the fish eaters.
NEFDA, April 2001 |
