Recent research indicates that increasing calcium intake may significantly reduce the risk of colorectal cancer. A study involving over 542,000 women, published in Nature Communications, found that an additional daily intake of 300 mg of calcium—approximately the amount in one glass of milk—was associated with a 17% decrease in colorectal cancer risk. This protective effect is attributed to calcium’s ability to bind with bile acids and free fatty acids in the colon, reducing their potential to harm the gut lining.
Further supporting these findings, a cohort study of 471,396 adults aged 50 to 71, reported in JAMA Network Open, observed that higher calcium intake from both dietary and supplemental sources was linked to a lower risk of colorectal cancer across various tumor sites. Participants with the highest calcium consumption had a 29% reduced risk compared to those with the lowest intake. These studies suggest that incorporating calcium-rich foods, such as dairy products, leafy greens, and nuts, into one’s diet may be a proactive measure to lower colorectal cancer risk. Click for More Details
