Fish Triumphs Over Cow

Yet another study has found that eating red meat can increase a person's risk of developing colorectal cancer. Fish, on the other hand, came out smelling like a rose.

Researchers studied the diets of more than 475,000 men and women from ten European countries. Specifically, they examined the relationship between colorectal cancer development and certain classes of food: red and processed meat, poultry, and fish.

They didn't find any relationship between poultry consumption and colorectal cancer risk. They did, however, reach two clear conclusions:

• People who had the highest intake of red and processed meats were the most likely to develop colorectal cancer.
  
  
• Those who ate the most fish were the least likely to develop colorectal cancer.

Specifically, people who ate more than two portions of red and processed meat per day on a regular basis were 35% more likely to develop colorectal cancer than people who consumed less than one portion a week. Conversely, people who ate more than one portion of fish every other day were 30% less likely to develop colorectal cancer than people who ate fish less than once a week.

_{Source: Norat, T. and Bingham, S. "Meat, Fish, and Colorectal Cancer Risk: The European Prospective Investigation into Cancer and Nutrition." Journal of the National Cancer Institute 97.12 (Jun. 2005): 906-916. 25 Aug. 2006.}