Aglago EK, et al. - Using data from the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort, researchers studied the link between consumption of fish, 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 fish consumption (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 6,291 people developed CRC (median follow up: 14.9 years). Investigators found that total intake of fish, fatty fish, and lean fish were inversely related to CRC incidence. In addition, they observed that regular fish consumption was linked to a lower risk of CRC at recommended levels, which may have been due to n-3 LC-PUFA exposure. Plasma levels of n-3 LC-PUFA were not related to CRC risk, but risk differences might occur in different colon regions.