Protective Effect of Fish Consumption on Colorectal Cancer Risk (original) (raw)

2008, Annals of Nutrition and Metabolism

The adjusted OR showed a significant reduction in CRC already at the moderate fish intake of one or two servings per week (OR = 0.70; 95% CI: 0.51-0.94), but it was even lower at higher fish intake (OR = 0.56; 95% CI: 0.39-0.86). All multivariate statistical models employed in the analysis considered potential confounders, such as demographic characteristics of subjects, body mass index, smoking status, leisure time physical activity, energy consumption and intake of meat products. Conclusions: The study results indicate that increased fish intake may have a preventive effect on CRC and modulate the effect of meat consumption. To our knowledge, this is the first large epidemiologic study on dietary habits and CRC incidence in Eastern Europe.

Sign up for access to the world's latest research.

checkGet notified about relevant papers

checkSave papers to use in your research

checkJoin the discussion with peers

checkTrack your impact