Aglago EK, et al. - Using data from the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort, researchers investigated the connection between fish consumption, dietary and circulating levels of long-chain n-3 polyunsaturated fatty acids (n-3 LC-PUFAs), and the ratio of n-6:n-3 LC-PUFA with colorectal cancer (CRC). Dietary consumption of fish (total, fatty/oily, and lean/white) and n-3 LC-PUFAs were estimated via food frequency questionnaires given to 521,324 EPIC participants; of these individuals, 6,291 developed CRC (median follow up: 14.9 years). Furthermore, the researchers noted that total intake of fish, fatty fish, and lean fish were inversely linked to CRC incidence. They also found that regular fish consumption was associated with a lower risk of CRC at recommended levels, possibly due to exposure to n-3 LC-PUFA. Plasma levels of n-3 LC-PUFA was not associated with CRC risk, but risk differences may occur in different colon regions.