Consumption of fish and long-chain n-3 polyunsaturated fatty acids is associated with reduced risk of colorectal cancer in a large European cohort

• Main Authors: Aglago, Elom K., Huybrechts, Inge, Murphy, Neil, Casagrande, Corinne, Nicolas, Genevieve, Pischon, Tobias, Fedirko, Veronika, Severi, Gianluca, Boutron-Ruault, Marie-Christine, Fournier, Agnes, Katzke, Verena, Kuehn, Tilman, Olsen, Anja, Tjonneland, Anne, Dahm, Christina C., Overvad, Kim, Lasheras, Cristina, Agudo, Antonio, Sanchez, Maria-Jose, Amiano, Pilar, Maria Huerta, Jose, Ardanaz, Eva, Perez-Cornago, Aurora, Trichopoulou, Antonia, Karakatsani, Anna, Martimianaki, Georgia, Palli, Domenico, Pala, Valeria, Tumino, Rosario, Naccarati, Alessio, Panico, Salvatore, Bueno-de-Mesquita, Bas, May, Anne, Derksen, Jeroen W. G., Hellstrand, Sophie, Ohlsson, Bodil, Wennberg, Maria, Van Guelpen, Bethany, Skeie, Guri, Brustad, Magritt, Weiderpass, Elisabete, Cross, Amanda J., Ward, Heather, Riboli, Elio, Norat, Teresa, Chajes, Veronique, Gunter, Marc J.
• Format: Article
• Published: Elsevier Science Inc 2020
• Subjects: R Medicine (General); RC Internal medicine
• Online Access: http://eprints.um.edu.my/36826/

BACKGROUND & AIMS: There is an unclear association between intake of fish and long-chain n-3 polyunsaturated fatty acids (n-3 LC-PUFAs) and colorectal cancer (CRC). We examined the association between fish consumption, dietary and circulating levels of n-3 LC-PUFAs, and ratio of n-6:n-3 LC-PUFA...