Photo credit: globalnews.ca

Calcium Intake Linked to Reduced Risk of Colorectal Cancer

New research from the United Kingdom suggests that drinking a large glass of milk or consuming calcium-rich foods like yogurt daily might significantly lower the risk of developing colorectal cancer. The study indicates a potential decrease in risk by nearly 20% with the inclusion of calcium in one’s diet.

Published in Nature Communications, the research shows that an additional 300 mg of calcium per day—equal to about one large glass of dairy milk or a cup of yogurt—correlates with a 17% reduction in colorectal cancer risk.

According to Keren Papier, a nutritional epidemiologist at the University of Oxford and the lead author of the study, “This is the most comprehensive single study ever conducted into the relationship between diet and colorectal cancer, and it highlights the potential protective role of calcium in the development of this disease.”

Colorectal cancer ranks as the third most prevalent cancer globally. In Canada, it is anticipated to be the fourth most commonly diagnosed cancer in 2024, as stated by the Canadian Cancer Society. This type of cancer is the second leading cause of cancer mortality among men and the third for women.

There has been a noted increase in colorectal cancer cases among younger individuals, although the underlying reasons remain uncertain. Barry Stein, president and CEO of Colorectal Cancer Canada, pointed out that young-onset colorectal cancer is the fastest-growing subgroup in both Canada and the U.S., though the overall number of cases is still relatively low.

Stein emphasized that while the connection between calcium and colorectal cancer risk is not a new discovery, the recent study provides further validation to existing research. “We have known this for a number of years, that there was a link between calcium and colorectal cancer, but this study makes it much more confirmatory,” he noted.

The World Cancer Research Fund and the American Institute for Cancer Research have previously indicated that strong evidence supports the idea that calcium may reduce the risk of colorectal cancer, while higher consumption of alcohol and processed meats is associated with elevated risks. However, the U.K. researchers hope this study will clarify the role of dietary factors in relation to colorectal cancer, as previous consensus has been limited.

Investigating Dietary Factors

To explore the connections between diet and colorectal cancer, the researchers examined data from more than 540,000 women, tracking the impact of 97 different dietary products and nutrients on the development of bowel cancer over an average follow-up period of 16 years.

The findings indicated that among the various dietary factors studied, calcium and alcohol had the most significant associations with colorectal cancer risk. Specifically, alcohol consumption correlated with an increased risk, while calcium intake appeared to provide a protective effect. Other foods, such as fruits, whole grains, and fortified breakfast cereals, were linked to slightly lower cancer risks, while red and processed meats were associated with a higher risk.

While calcium was noted as the most substantial factor in reducing cancer risk, the authors acknowledged that they did not investigate calcium supplements in their study. Beyond its cancer-related benefits, calcium is widely recognized for its essential role in maintaining healthy bones and teeth as well as contributing to vital bodily functions like blood clotting and muscle contractions.

Sources of calcium are diverse, including dairy products, green leafy vegetables like broccolini and kale, and certain fish. It can also be found in fortified plant-based milks, catering to diverse dietary preferences.

Calcium needs vary by age; for instance, individuals aged 19 to 50 should aim for approximately 1,000 mg of calcium daily, according to recommendations from HealthLinkBC. Understanding how calcium may protect against colorectal cancer, Papier noted that it possibly binds to bile acids and free fatty acids, forming a harmless substance that prevents damage to the gut lining.

It is important to recognize that the study’s cohort primarily consisted of middle-aged women of European descent, which may limit the applicability of results to other demographics, particularly populations with higher lactose intolerance rates.

Colorectal Cancer Prevention Strategies

One significant takeaway from the research is that while calcium could help mitigate colorectal cancer risk, prevention is multifaceted. Stein pointed out that it’s crucial to approach risk factors comprehensively rather than in isolation. “You can’t look at it just by itself. You have to consider it within a broader context of lifestyle choices,” he explained.

He emphasized that recognizing the populations most susceptible to colorectal cancer, particularly those aged 50 and above, is vital, making regular screenings essential. Lifestyle alterations, including reduction of alcohol intake, moderating red meat consumption, and increasing fiber intake, should also be part of a holistic approach to lowering cancer risk, now including calcium as an important dietary element.

As research continues to explore the links between dietary choices and cancer prevention, a balanced and health-conscious approach to nutrition remains paramount for reducing the risk of colorectal cancer.

Source
globalnews.ca