Originally published December 14 2005
Omega-3s help reduce the risk of colon cancer
by Mike Adams, the Health Ranger, NaturalNews Editor
A study at the University of Minnesota determined that calcium may act to neutralize bile acids that contribute to colon cancer and omega-3 fatty acids reduced the colon cancer risk by 76 percent in a study of 320 men.
- Colorectal cancer strikes an astonishing 145,000 Americans every year.
- New research suggests two ways to resist it.
- Women who consumed at least 800 milligrams of calcium had 25 percent less colorectal cancer risk than those who got no more than 400 milligrams, found an 8 1/2 -year University of Minnesota study of 45,300 women.
- Those who ate the most omega-3 fatty acids had 76 percent less colorectal cancer risk than those who ate the least, in a 14-year Japanese study of 320 men.
- Omega-3s from fish, walnuts, ground flaxseed and canola oil may cut cancer-boosting chemicals in the colon.
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