A new study shows that a high calcium intake reduces the risk of developing colorectal cancer.
- The health authorities recommend 950 mg per day of calcium between 25 and 65 years old.
- According to a study, the risk of colorectal cancer is lower in participants who have a high calcium intake.
- “The main food sources of calcium are dairy products, legumes, hull fruits, cereal products, certain leafy vegetables (cabbage, chard, spinach, etc.), seafood and certain waters very rich in calcium”, according to handles.
Between 25 and 65 years old, the recommended calcium intakes are 950 mg per day, according to theNational Food, Environment and Work Health Safety Agency (ANSES). This corresponds to two or three daily dairy products (150-200 mg/portion), according to the Vidal.
Calcium would protect against colorectal cancer
This mineral is very important for bone health and for many other biological functions, such as blood coagulation, release of hormones, activation of enzymes, etc. But that’s not all. A new study, published in the journal Jama Network Openadd a benefit to this list. Researchers discovered that a high calcium contribution reduced the risk of developing colorectal cancer.
During their study, the researchers worked on the database of theFood and health study of the National Institutes of Health-Aarp Implying 471,396 participants aged 50 to 71 at the start (between October 1995 and May 1996) who were in good health and had an average calcium contribution. In detail, the lowest calcium intake among participants was 401 mg/d for women and 407 mg/d for men. For the highest, it went from 1,773 mg/d for men to 2,056 mg/d for women.
The study lasted a little over twenty years. During this period, scientists identified 10,618 cases of colorectal cancer. They analyzed them, in parallel with calcium intake. The authors observed that the risk was lower in volunteers who had a high calcium intake. The protective effect of this mineral was even more important among participants who initially had low levels.
Dairy products, legumes, shellfish … Sources of calcium
“”Although calcium intake can vary according to ethnic origin, the potential of calcium to play a role in the prevention of colorectal cancer seems to be coherent in all ethnic groups, The authors indicate in a press release. Nevertheless, research on the populations of racial and ethnic minorities is necessary”. According to ANSES“The main food sources of calcium are dairy products, legumes, hull fruits, cereal products, certain leafy vegetables (cabbage, chard, spinach, etc.), seafood and certain waters very rich in calcium”.
