Eating fish cuts the chances of getting cancer, a study found.
Research tracking nearly half a million Europeans over 15 years found those who ate more than three portions of fish a week were less likely to get bowel cancer.
The World Cancer Research Fund-backed study showed it cut their risk by as much as 12%.
Dr Anna Diaz Font, of the WCRF, said the reasons were not fully understood, but it could be down to “fatty acids such as Omega-3”.
The study was carried out by the International Agency for Research on Cancer.
Lead researcher Dr Marc Gunter said eating fish “should be encouraged as part of a healthy diet”.
Lisa Wilde, director of Bowel Cancer UK, told how the findings – which were published in Clinical Gastroenterology and Hepatology – added to the “growing body of evidence that fish may help reduce the risk of bowel cancer”.
The disease is the fourth most common cancer in the UK and has the second-highest death rate. More than 40,000 cases of bowel cancer are diagnosed in the UK each year.
Meanwhile, chemicals linked to cancer are added to bacon and ham for no reason other than to keep the meat pink, a report says.
The study, paid for by the British Meat Processors Association, aimed to prove nitrates help prevent bacteria that can cause food poisoning, in particular those linked to botulism.
But scientific consultancy firm Campden found the chemicals, which are routinely added to processed meat, did not kill the potentially deadly spores.
The report has raised serious questions about the industry’s use of nitrates, which a 2015 study backed by the World Health Organisation found boosted cancer-triggering chemicals in the stomach.