New research from the University of Oxford suggests that consuming foods “rich in calcium”, like milk and yoghurt, could be linked to a lower risk of developing bowel cancer.
The research, funded by Cancer Research UK, highlighted that consuming an additional 300mg of calcium – about the amount in a large glass of milk – could lower the risk of bowel cancer by 17%.
Researchers analysed data from more than 500,000 women in the UK to investigate the link between 97 dietary products and nutrients and bowel cancer risk over an average time of 16 years.
Milk
According to Sophia Lowes, from Cancer Research UK, dairy products like milk can “be part of a diet which reduces bowel cancer risk.”
The charity also advises that alongside keeping a healthy weight and stopping smoking, maintaining a healthy, balanced diet is one of the best ways to lower the risk of bowel cancer.
The study found that most women participating were consuming above the recommended level of calcium (over 700mg).
Researchers outlined that this might have come from having added calcium supplementation in their food – calcium can also be found in products like bread or certain vegan products.
Dr. Keren Papier, lead researcher of the study, said the study is the “most comprehensive single ever conducted into the relationship between diet and bowel cancer” and highlights the potential protective role of calcium in the development of this disease.
“We have some idea on why calcium has this effect.
“It’s suggested that calcium might protect against bowel cancer by binding to bile acids and free fatty acids to form a type of a harmless ‘soap’ which stops them from damaging the lining of our gut,” she added.
Dr. Papier said this “soap” effect helps these bile and fatty acids to be swept out of the gut like a “spring clean” so they can’t build up and so are less likely to cause damage.
