1er February 2005 – Based on analysis of data from ten cohort studies conducted in five countries in Europe and North America1, calcium intake greater than 1300 mg per day (food sources and supplements combined) is linked to a 22% reduction in the risk of colorectal cancer, compared to the lowest intake of less than 500 mg per day.
The consumption of milk has been associated with a slight decrease in the risk of suffering from this cancer. Those who took the most milk (over 280 ml per day) reduced their risk of developing colon cancer by 15% compared to those who received the lowest intake, less than 75 ml per day. Data included partially skimmed, skimmed and whole milk.
However, the authors of this meta-analysis did not find a significant decrease in cancer risk that could be attributed to the consumption of dairy products, such as cheese and yogurt.
In the conclusion of their study, the researchers recognize that certain components of milk, including vitamin D, could have contributed to amplifying the protective effect of milk against the appearance of cancer in some people. They admit that the analysis to separate the effects is not entirely conclusive.
The analysis of these studies covered the eating habits of 534,536 individuals. Among these participants, 4,992 cases of colorectal cancer were detected during follow-ups varying in length from 6 to 16 years.
Previous studies, conducted on animals, tend to show that calcium reduces the risk of colorectal cancer. However, the results of several epidemiological studies present contradictory results on this subject.
In Canada, approximately 16,600 people are affected by this type of cancer each year.
Marie france Coutu – PasseportSanté.net
1. Cho E, Smith-Warner SA, Spiegelman D, Beeson WL, et al, Dairy foods, calcium, and colorectal cancer: a pooled analysis of 10 cohort studies, Journal of the National Cancer Institute, July 7, 2004, Vol. 96, No. 13, 1015-22.