Named product that reduces the risk of developing colon cancer

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Scientists named the product , the use of which on a regular basis will reduce the risk of developing colon cancer. The conclusions were drawn by the researchers based on the results of the work involving more than 476 thousand people.

Observations and analyzes continued for 15 years. In particular, scientists recorded the eating habits of volunteers, comparing them with the effect they have on health.

During this period of time, more than 6,200 citizens developed colon cancer.

It has also been established that eating fish at least three times a week reduces the risk of colorectal cancer by 12% when compared with those who included the specified product in their diet no more than once every seven days.

Nutritionists advise to insist on fatty types of fish, which include salmon and tuna. They contain a number of acids useful for the body, necessary for correct metabolic processes and normal functioning of the brain.