5 Key Takeaways

• 1

  A study of 542,778 UK women found that calcium intake is associated with a 17% reduction in colorectal cancer risk for every 300 mg increase.

• 2

  Calcium's protective effects may involve binding bile acids and free fatty acids, reducing their carcinogenic potential in the colon.

• 3

  Non-dairy calcium sources did not show a statistically significant protective effect compared to dairy-derived calcium.

• 4

  Genetic analysis indicated a 40% reduced risk of colorectal cancer for individuals with variants linked to higher milk consumption.

• 5

  Established risk factors included a 15% higher risk for each 20 g increase in alcohol consumption and an 8% increase for red/processed meat.