Consuming fish zooming Colon Cancer Risk

Consuming fish zooming Colon Cancer Risk

A new study indicates, people who love to fish consumption may have a lower risk of colon cancer (colon) and rectum.

This finding is an analysis of the results of 41 previous studies linking the consumption of fish in the diet and new diagnoses and deaths from colorectal cancer.

"People who had rarely eat fish would likely benefit health in many ways as they increase the amount of fish consumption - such as reducing the risk of heart disease, reproductive, and now colon cancer," said Dr. Michael Gochfeld, from the University of Medicine and Demtistry, New Jersey-Robert Wood Johnson Medical School.

It is not yet known whether the benefits will be greater if the quantity of fish consumed more.

Although this new study focused specifically on the consumption of fresh fish, the authors noted they could not determine what kind of fish should be consumed or the circumstances of the present method, since in the previous study was not described.

However, according to Liang Dr.Jie of Xijing Hospital of Digestive Disease in Xi'an, China, which involved researching said cooking temperature may affect the risk of colorectal cancer. He said there is evidence of consumption of meat and fish grilled or baked with the heat associated with cancer risk.

Another advantage, fresh fish is very rich in nutrients. Because of low calorie, consumed fish also fits your mood to reduce animal fat diet and lose weight. The pattern of eating fish such as the Eskimo and Japanese gave a strong hint on the very low incidence of heart disease and other degenerative diseases in the community.

Despite its nutrient content and relatively similar protein, fish meat is better because it contains Omega 3 and Omega 6. Omega 3 and Omega 6 unsaturated fatty acids, including essential plural useful to strengthen the heart muscle endurance, improve intelligence if given early, relaxes blood vessels, and can lower triglyceride levels, prevent blood clotting, and prevent the emergence of various types of cancer.

Omega 3 and Omega 6 are from various kinds of fish, especially those from the sea, such as sardines, tuna, skipjack, bloating, mackerel, herring, salmon and bonito. To increase levels of Omega 3, you should eat fish twice a week.

If you've been used to cultivate fish to fry, try the steamed and teams. Therefore, Omega 3 volatile when exposed to heat. In addition, it also will be more tasty and delicious when cooked by steaming and teams. From now on, make it a habit to consume fish in your family.