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Greater intake of calcium reduces colorectal cancer risk in men
The March, 2006 issue of the American Journal of Clinical Nutrition published the findings of S. C. Larsson of the Karolinska Instutet in Stockholm, Sweden and colleagues that men whose diets provide higher amounts of calcium and dairy foods have a lower risk of colorectal cancer.
The researchers enrolled 45,306 men with no history of cancer who were between the ages of 45 and 79 in 1997, and followed them for an average of 6.7 years. Food frequency questionnaires completed by the participants at the beginning of the study were analyzed for calcium and dairy product intake. During the follow-up period there were 276 cases of colon cancer and 173 cases of rectal cancer diagnosed.
Men whose calcium intake was in the top one-fourth of participants had a 32 percent lower risk of developing colorectal cancer than those whose intake was in the bottom fourth. The reduction in risk did not vary significantly with the site of the cancer. For dairy foods, consuming seven or more servings per day reduced the risk to 54 percent below that of men whose intake was less than two servings per day. Dairy foods appeared to have the greatest protective effect on the proximal colon. Milk emerged as the dairy food most strongly associated with a reduced risk of colorectal cancer, possibly because it is the most important source of dietary calcium intake in Sweden. Additionally, milk provides conjugated linoleic acid, sphingolipids and lactoferrin, all of which have been demonstrated to help prevent colorectal cancer in animals. The authors write. "Future studies should examine the relation of other components of dairy foods, such as conjugated linoleic acid, sphingolipids, and milk proteins, with the risk of colorectal cancer."
The March, 2006 issue of the American Journal of Clinical Nutrition published the findings of S. C. Larsson of the Karolinska Instutet in Stockholm, Sweden and colleagues that men whose diets provide higher amounts of calcium and dairy foods have a lower risk of colorectal cancer.
The researchers enrolled 45,306 men with no history of cancer who were between the ages of 45 and 79 in 1997, and followed them for an average of 6.7 years. Food frequency questionnaires completed by the participants at the beginning of the study were analyzed for calcium and dairy product intake. During the follow-up period there were 276 cases of colon cancer and 173 cases of rectal cancer diagnosed.
Men whose calcium intake was in the top one-fourth of participants had a 32 percent lower risk of developing colorectal cancer than those whose intake was in the bottom fourth. The reduction in risk did not vary significantly with the site of the cancer. For dairy foods, consuming seven or more servings per day reduced the risk to 54 percent below that of men whose intake was less than two servings per day. Dairy foods appeared to have the greatest protective effect on the proximal colon. Milk emerged as the dairy food most strongly associated with a reduced risk of colorectal cancer, possibly because it is the most important source of dietary calcium intake in Sweden. Additionally, milk provides conjugated linoleic acid, sphingolipids and lactoferrin, all of which have been demonstrated to help prevent colorectal cancer in animals. The authors write. "Future studies should examine the relation of other components of dairy foods, such as conjugated linoleic acid, sphingolipids, and milk proteins, with the risk of colorectal cancer."
