Fatty fish like salmon, mackerel, sardines, and anchovies are rich in omega-3 fatty acids, which are potent anti-inflammatory agents. Chronic inflammation is considered a risk factor for cancer generally, including colorectal cancer. Observational studies have reported that nations and populations who consume diets high in omega-3s exhibit lower rates of colorectal cancers. The omega-3 fatty acids get rid of some of the inflammation in the colon, inhibit cell proliferation, and induce apoptosis. Fish also contains vitamin D, which also has protective effects on the colon. The majority of evidence linking anti-colorectal cancer (CRC) activity with omega-3 polyunsaturated fatty acids (O3FAs) has focused on decreased CRC risk, as stated in research published by National Institute of Health.
