A comprehensive new study suggests that upping daily calcium intake can significantly decrease the risk of colorectal cancer.
In 2022, around 1.9 million people around the globe received a colorectal cancer diagnosis, making it the third most common cancer worldwide.
Previous research has shown that certain lifestyle changes, such as eating a balanced diet, getting regular health screenings, avoiding tobacco, and maintaining a healthy weight, can help mitigate the risk of this cancer, also known as bowel cancer.
Research Findings on Calcium Intake
Earlier studies pointed to specific foods—particularly red and processed meats, processed snacks, and alcohol—as contributors to an increased risk of developing bowel cancer.
The latest research, published in Nature Communications, found a positive correlation between high-calcium foods and a reduced likelihood of colorectal cancer.
Furthermore, it reiterated the risks linked to excessive alcohol consumption and high intake of red and processed meats.
Researchers conducted an in-depth analysis of dietary habits from over 542,000 women involved in the Million Women Study.
They scrutinized an average of 16 years of health data concerning 97 distinct foods and nutrients to draw connections with colorectal cancer risk.
The results revealed a striking inverse relationship between calcium intake and the chances of developing the disease.
Calcium and Cancer Risk Reduction
The study’s findings indicated that increasing calcium intake by about 300 milligrams a day—roughly the amount found in a glass of milk—could lead to a 17% reduction in colorectal cancer risk.
Keren Papier, leading the research and serving as a senior nutritional epidemiologist at the University of Oxford, highlighted this as a groundbreaking exploration of dietary impacts on bowel cancer risk, suggesting that calcium may offer significant protective benefits.
Additionally, the study brought attention to the dangers of alcohol, noting that an increase of about 20 grams of alcohol—roughly one large glass of wine—was associated with a 15% increase in colorectal cancer risk.
The research also reinforced existing data regarding the relationship between red and processed meat consumption and higher probabilities of developing bowel cancer.
Nutrition Recommendations
Dr. Nilesh Vora, a board-certified hematologist and medical oncologist, emphasized the study’s relevance, advocating that dietary practices are gaining recognition for their role in influencing the incidence of gastrointestinal cancers.
He noted a concerning rise in the number of colon cancer cases among younger adults, potentially linked to shifts in dietary patterns.
To enhance calcium intake, nutritionist Monique Richard provided actionable advice, especially for those who steer clear of dairy.
She suggested incorporating leafy greens like collard greens and spinach, as well as fortified options such as almond milk and tofu, into one’s diet.
These findings underscore the importance of embracing calcium-rich foods and remind us that lifestyle choices play a pivotal role in lowering the risk of colorectal cancer.
In addition to a well-balanced diet, regular exercise and maintaining a healthy weight further contribute to overall cancer prevention.
Researchers are also exploring a revolutionary cancer treatment approach that targets cancer cells more precisely while minimizing harm to healthy tissues.
Combining preventive lifestyle choices with advancements in treatment may significantly improve outcomes for those at risk of colorectal cancer.
Source: Medicalnewstoday