Hook, line, and sinker

A few weeks ago, I told you about new research supporting fish's brain-protecting abilities. Now there's even more reason to pick up some salmon the next time you're at the supermarket. According to a study done at the Harvard School of Public Health, eating fish can cut the risk of colorectal cancer nearly in half.

The researchers looked at dietary information collected over a 19.4-year span from more than 22,000 participants in the Physicians' Health Study. Specifically, they examined the consumption levels of various types of fish and other seafood. The participants who ate the most fish -- five or more servings per week -- had a 40 percent lower risk of developing colorectal cancer compared to those who ate less than one serving per week.

But you don't necessarily have to eat that much seafood to protect your colon. The subjects who ate a more moderate amount of fish -- between two and five servings per week -- still had a 20 percent lower risk of colorectal cancer. And even the participants who only ate fish twice a week or less had a 13 percent risk reduction.

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