Recent studies have shown that people who eat fish derived omega-3 in their diet reduces mortality from colon cancer.

The incidence of colorectal cancer in Koreans is known to be the highest in the world. (45 people per 100,000 populations, 2012 statistics) Colorectal cancer, which is caused by high-calorie meat-based diet and lack of exercise, has no symptoms at the beginning of the disease.

Previous studies have proposed that omega-3 fatty acid inhibits the growth of cancer cells. In recent study by Andrew T Chan group from Massachusetts General Hospital Boston, they conducted two large long term observation study from 121,700 women, aged 30 and 55 in 1976 and 51,529 men, aged between 40 and 75 in 1986, of whom 1,700 had colon cancer and 561 had died during the study.

Interestingly, they found that the mortality rate from colorectal cancer was reduced in patients who consumed a lot of omega-3 fatty acid contained in salmon and mackerel. Even after receiving a diagnosis of colorectal cancer, a group who consumed 0.15 grams of omega-3 per day found a 70 % reduction in mortality.

They also pointed out that compared with patients who consumed less than 0.1 grams of omega 3 fatty acids daily, those who consumed at least 0.3 grams daily after their diagnosis, had a 41% lower risk of dying from their disease. The researchers also found that the Omega-3-eating group was more active, consuming multivitamins, drinking alcohol and smoking less.

The study was published in the Gut journal, which is an observation study, pointing out that further research is needed because there are no firm conclusions about cause and effect.