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Fish consumption and colorectal cancer: a case-reference study in Japan
C-X Yang1, T Takezaki, K Hirose
1Division of Epidemiology and Prevention, Aichi Cancer Center Research Institute, 1-1 Kanokoden, Chikusa-ku, Nagoya 464-8681, Japan.
Summary
Frequent consumption of raw or cooked fish may reduce colorectal cancer risk, particularly in men. However, intake of dried or salted fish appears to increase risk, especially in women. Further research is needed to confirm these findings.
Area of Science:
- Epidemiology
- Nutritional Science
- Gastroenterology
Background:
- Clinical studies suggest fish oil supplements may inhibit colorectal cancer development.
- Epidemiological evidence on fish consumption and colorectal cancer risk is inconsistent.
Purpose of the Study:
- To investigate the association between fish intake and colorectal cancer risk.
- To clarify the role of different fish preparation methods in cancer development.
Main Methods:
- Large case-reference study including 928 colon cancer cases, 622 rectal cancer cases, and 46,886 cancer-free references.
- Participants aged 40-79 years.
- Analysis of fish intake frequency and preparation methods (raw/cooked vs. dried/salted).
Main Results:
- Frequent raw/cooked fish intake was associated with decreased odds ratio (OR) for male colon cancer (OR 0.68).
- A marginal decrease in OR was observed for female rectal cancer (OR 0.58).
- Frequent dried/salted fish intake was associated with increased OR in younger females and alcohol drinkers.
Conclusions:
- Frequent raw/cooked fish consumption may be protective against colorectal cancer.
- Dried/salted fish intake may increase colorectal cancer risk.
- Dietary patterns and fish preparation methods are important factors in colorectal cancer risk assessment.