A new study looked at the diets of nearly half a million people in Europe, including the UK. They found that people who ate the most fish at the start of the study were 12% less likely to be diagnosed with bowel cancer after an average of 15 years, compared to those who ate little or no fish. The scientists believe that fish may be able to reduce the risk of bowel cancer due to the anti-inflammatory properties of fish oils found in oily fish such as herring and mackerel. With observational studies like this, we can’t be sure that eating more fish will necessarily make a small reduction in the risk of bowel cancer, as other factors, such as a healthy lifestyle, may also reduce the risk. However, the findings suggest that eating fish once or twice a week is part of a healthy and balanced diet, in line with current recommendations. The study was funded by the World Cancer Research Fund and the European Commission. It was published in the peer-reviewed journal ClinicalGastroenterologyandHepatology. The researchers used the information collected to see if consuming different types of fish and consuming different levels of fish, such as fatty acids (including fish oil), affected the risk of bowel cancer. In general, all fish tended to be associated with a reduced risk of bowel cancer. There are also some limitations to the study; observational studies like this cannot prove that individual dietary factors directly cause (or prevent) disease, and many other health and lifestyle factors may be involved. Overall, people eating more fish may follow healthier lifestyles, increase their intake of fruits and vegetables, reduce their intake of saturated fats, and exercise more. Although the researchers tried to rule out several potential confounders, it was difficult to completely eliminate their effects. Overall, eating fish 1 or 2 times a week may be beneficial in reducing the risk of bowel cancer and may also reduce the risk of other diseases such as cardiovascular disease.