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Conexiant chevron_right Gastroenterology chevron_right Calcium Cuts Colorectal Cancer Risk by 17 Percent Large Study Finds
From the Journals

Calcium Cuts Colorectal Cancer Risk by 17%, Large Study Finds

Calcium intake reduces colorectal cancer risk by 17% per 300 mg/day, with dairy sources showing the strongest associations, as revealed in a large-scale study.

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A study published in Nature Communications analyzed 542,778 UK women over an average of 16.6 years and found strong associations between dietary factors and colorectal cancer risk. Increased calcium intake, particularly from dairy products, was linked to reduced cancer risk, while alcohol and red/processed meat consumption were associated with increased risk. The study also highlighted calcium's potential protective effects, such as its ability to bind bile acids and free fatty acids in the colon, reducing their carcinogenic potential. Genetic analysis through Mendelian randomization further supported the role of calcium in cancer prevention. Overall, the study provided valuable insights into the relationship between dietary factors and colorectal cancer risk in women.

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