Fish Intake and Polyunsaturated Fatty Acids in Relation to Colorectal Cancer Risk in the Black Women's Health Study

Area of Science:

• Nutrition Science
• Cancer Epidemiology
• Public Health

Background:

• Black Americans exhibit the highest colorectal cancer (CRC) incidence and mortality rates in the U.S.
• Diets rich in fish and long-chain n-3 polyunsaturated fatty acids (PUFAs) are linked to reduced CRC risk.
• Black Americans consume more fish but often lower n-3 PUFA varieties compared to White Americans.

Purpose of the Study:

• To prospectively examine the relationship between fish and PUFA intake and CRC risk.
• Utilized data from the Black Women's Health Study (BWHS) spanning 1995-2021.

Main Methods:

• Dietary intake assessed via validated food frequency questionnaires in 1995 and 2001.
• Cox proportional hazards regression models used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs).
• Models adjusted for caloric intake, fruit/vegetable intake, and red meat intake.

Main Results:

• Among 52,690 Black women, high baked fish intake (>8.09 g/1,000 kcals) was associated with a 26% reduced CRC risk (HR 0.74).
• This association was significant for proximal colon cancer (HR 0.56).
• No overall CRC risk association was found for PUFA intake, but n-3 PUFA intake showed a reduced risk for proximal colon cancer (HR 0.61).

Conclusions:

• Increased intake of baked fish is associated with a lower risk of colorectal cancer.
• Incorporating more baked fish into the diet may serve as an effective CRC prevention strategy for Black women.