Consuming calcium-rich milk reduces the risk of colon cancer
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The protective effect of dietary calcium on colon cancer has been proven
Researchers, Million Women Study in the scope of more than 542,000 tracked the woman’s dietary habits and health conditions for an average of 16 years. During this period, 12,251 women colorectal cancer diagnosis was placed. In the study, the effects of 97 different foods on the risk of bowel cancer were examined in detail. Analyzes taking into account factors such as demographic characteristics, lifestyle, body mass index and family history revealed the protective effect of calcium clearly.
One of the remarkable findings of the study was that it was determined that the source of calcium is not important. In addition to milk and dairy products, plant sources such as leafy green vegetables and tofu of calcium It was also seen to have similar protective effects. However, it was determined that calcium taken from processed dairy products such as ice cream and cheese did not have the same protective effect.
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The research also confirmed existing information that alcohol and red meat consumption increases the risk of colon cancer. It was determined that consuming 100 grams of red meat per day increased the risk by 29%, and consuming 20 grams of alcohol per day increased the risk by 15%. These findings once again emphasize the importance of a balanced diet and lifestyle choices in managing the risk of colon cancer.
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