Colorectal cancer is the second leading cause of death from cancer (behind lung cancer) in the United States, claiming more than 55,000 Americans each year. It poses a risk for an estimated 1 in 4 Americans (80 to 90 million) because of age or other factors and, contrary to what most people believe, both men and women are equally affected¹.

 

Fortunately, calcium², conjugated linoleic acid³, vitamin B6⁴, green tea⁵, fiber⁶, olive oil⁷ and apples⁸ have been shown to benefit colon health.  Now a new study⁸ has found more evidence that omega-3 fats, previously found to help with colorectal health⁹, continues to benefit colorectal health.

 

In the study, over 22,000 doctors from the Physician’s Health Study¹¹ completed a questionnaire on fish intake¹².  The researchers identified cases of colorectal cancer and found that those consuming fish at least five times per week had a 37% reduced risk of colorectal cancer compared to those consuming fish less than once per week.  Those consuming fish 2-5 times per week had an 18% reduced risk and those consuming fish 1-2 times per week had a 12% reduced risk of colorectal cancer. 

 

Regarding omega-3 fatty acid intake, those in the highest 25% of intake had a 21% reduced risk of colorectal cancer (although the amounts of omega-3 fatty acid intake were not given by the researchers).  Nevertheless, the researchers concluded that “intake of fish and long-chain omega-3 fatty acids from fish may decrease the risk for colorectal cancer.”

 

Greg Arnold is a Chiropractic Physician practicing in Danville, CA.  You can contact Dr. Arnold directly by emailing him at mailto:PitchingDoc@msn.com or visiting his web site at www.CompleteChiropracticHealthcare.com

 

Reference:

 

¹  “Colorectal Cancer Fact Sheet” posted on the Foundation for Digestive Health and Nutrition Website www.fdhn.org/html/education/colorectal/facts.html

 

²  Meunier, P. J. (1999). "Calcium, vitamin D and vitamin K in the prevention of fractures due to osteoporosis." Osteoporos Int 9 Suppl 2: S48-52

 

³  Larsson SC.  High-fat dairy food and conjugated linoleic acid intakes in relation to colorectal cancer incidence in the Swedish Mammography Cohort.  Am J Clin Nutr 2005 82: 894-900

 

⁴  Theodoratou E.  Dietary Vitamin B6 Intake and the Risk of Colorectal Cancer.  Cancer Epidemiol Biomarkers Prev 2008 17: 171-182 doi: 10.1158/1055-9965.EPI-07-0621

 

⁵  Yong G.  Prospective Cohort Study of Green Tea Consumption and Colorectal Cancer Risk in Women.  Cancer Epidemiol Biomarkers Prev 2007 16: 1219-1223 doi: 10.1158/1055-9965.EPI-07-0097

 

⁶  Jacobs  ET.  Fiber, sex, and colorectal adenoma: results of a pooled analysis.  Am. J. Clinical Nutrition, Feb 2006; 83: 343 – 349

 

⁷  Gill, C. I., A. Boyd, et al. (2005). "Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro." Int J Cancer 117(1): 1-7

⁸  Waldecker M.  Histone-deacetylase inhibition and butyrate formation: Fecal slurry incubations with apple pectin and apple juice extracts.  Nutrition 2008; 24(4): 366-374

 

⁹  Hall MN.  A 22-year Prospective Study of Fish, n-3 Fatty Acid Intake, and Colorectal Cancer Risk in Men.  Cancer Epidemiol Biomarkers Prev 2008 17: 1136-1143 doi: 10.1158/1055-9965.EPI-07-2803

 

¹⁰   Kuriki K.  Risk of Colorectal Cancer Is Linked to Erythrocyte Compositions of Fatty Acids as Biomarkers for Dietary Intakes of Fish, Fat, and Fatty Acids.  Cancer Epidemiol Biomarkers Prev 2006 15: 1791-1798

 

¹¹   Hall MN, Campos H, Li H, et al. Blood levels of long-chain polyunsaturated fatty acids, aspirin, and the risk of colorectal cancer. Cancer Epidemiol Biomarkers Prev 2007;16:314–21