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Decreased Cancer Risk for Vegetarians Who Eat Fish

Eating Fish

Story at-a-glance -

  • Vegetarians who ate fish at least once a month (pescovegetarians) had a 42 percent lower risk of colorectal cancer compared to non-vegetarians
  • Even when compared to vegetarians, the pescovegetarians had a 27 percent lower risk of colorectal cancer
  • Fish contains beneficial omega-3 fats that have anti-cancer activity

By Dr. Mercola

Colorectal cancer (colon and rectum cancers) is the third most-diagnosed cancer, the third leading cause of cancer-related deaths, in the US. It's widely known that your diet plays a major role in your risk of this disease, with processed meats being among the worst offenders and vegetables among the most protective.

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