Salmon is a fatty, oily fish abundant in omega-3 fatty acids and protein, as well as vitamins and minerals like magnesium, potassium, calcium, and manganese. It is a great food option for people with colon cancer.
Evidence suggests that fatty fish like salmon can lower inflammation — because they are a rich source of omega-3 fatty acids — helping the body function optimally. Chronic inflammation is harmful to the body and is linked to the development of cancer, especially in the digestive system, by causing changes that affect cell growth, composition, and function.
The American Heart Association recommends eating fatty fish at least twice a week, as they are not high in saturated fat and are also associated with a lower risk of cardiovascular conditions. A serving size coincides with about 3 ounces (oz), or ¾ cup, of cooked flaked fish. Other fatty fish that are high in omega-3 fatty acids include sardines, mackerel, herring, and oysters.
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