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Consumption of fish and long-chain n-3 polyunsaturated fatty acids is associated with reduced risk of colorectal cancer in a large European cohort.
Aglago, E.K., Huybrechts, I., Murphy, N., Casagrande, C., Nicolas, G., Pischon, T., Fedirko, V., Severi, G., Boutron-Ruault, M.C., Fournier, A., Katzke, V., Kühn, T., Olsen, A., Tjønneland, A., Dahm, C.C., Overvad, K., Lasheras, C., Agudo, A., Sánchez, M.J., Amiano, P., Huerta, J.M., Ardanaz, E., Perez-Cornago, A., Trichopoulou, A., Karakatsani, A., Martimianaki, G., Palli, D., Pala, V., Tumino, R., Naccarati, A., Panico, S., Bueno-de-Mesquita, B., May, A., Derksen, J.W.G., Hellstrand, S., Ohlsson, B., Wennberg, M., Van Guelpen, B., Skeie, G., Brustad, M., Weiderpass, E., Cross, A.J., Ward, H., Riboli, E., Norat, T., Chajes, V. and Gunter, M.J.
Clinical Gastroenterology and Hepatology 18 (3): 654-666. March 2020