Eating Fish Decreases Risks Of Colorectal Cancer

A study conducted in New York revealed that the people who take fish usually have lower risks of intestinal and colo-rectal cancer.
According to recent study, the 41 past researches were analyzed that were carried out regarding the correlation between the higher quantity of fish in diet and number of deaths from intestinal and rectal cancer. The principal author of the study Dr Michael Koch Field told that those people who take lesser quantity of fish in diet if they increase it would get more benefits regarding heart diseases, sex organs and intestinal cancer. He further told that though in the new study the attention was given to fresh fresh but they were not able to tell about the past study that which type of fish were considered in the study and how they were cooked.
Another Chinese doctor Gea Liang Gen who belong to Zhiang hospital was included in the study team say that the cooking temperature may have affect on the colorectal cancer. Referring to the data of the current study he said that Bar B Q, grilled meat or high quantity of fish may have higher correlation with the risk of cancer.
American Center of Diseases Control And Prevention during 2007, 0.143 persons were diagnosed for colorectal cancer which are the latest figures. The large intestine is affected by this cancer.In the new study Liang and his co workers analyzed 41 that were conducted between 1990 and 2011 in The USA, Norway, Japan , Finland and other countries for investigating correlation between taking fish and diagnosis of cancer. It was observed that taking fish regularly in diet lowered risks of colorectal cancer up to 12 %, as a whole. Other possible causes like drinking habits, using red meat, family history were also kept in view. The benefits of using fish were more for rectal cancer than that of intestinal one.. Study revealed that those people having fish in diet were 21 % less likely to risks of rectal cancer than those who took less quantity of fish. While intestinal cancer risks lowered upto 4 % only with use of fish.