Key points from article :
Eating 1 or 2 portions of fish a week may have benefits in reducing colorectal cancer risk.
Anti-inflammatory properties of fish oils, found in oily fish can be a reason for this risk reduction.
Eat fish such as herring and mackerel once or twice a week as a part of a healthy balanced diet. .
A cohort study that evaluated dietary data of about 500,000 people from 10 European countries.
Study led by the International Agency for Research on Cancer in France published in Clinical Gastroenterology and Hepatology.
