A recent study suggests that increasing calcium intake could reduce the risk of colorectal cancer in women, highlighting its significant health benefits.
The research, published this week in the journal Nature Communications, analyzed the relationship between calcium consumption and colorectal cancer risk in women over several years. Data from over 540,000 women from the U.K. were analyzed, focusing on dietary habits, supplemental calcium intake, and cancer incidence.
According to the study, women who consumed at least 300 milligrams of calcium daily—whether through dairy or non-dairy sources—saw a 17% reduction in colon or rectal cancer risk over 16 years. The amount is equivalent to a large glass of milk.
However, researchers could not conclude whether calcium sourced through supplements had the same effects.
“This is the most comprehensive single study ever conducted into the relationship between diet and bowel cancer, and it highlights the potential protective role of calcium in the development of this disease,” Dr. Keren Papier, lead researcher of the study, said in a press release.
Calcium is known for its role in bone health, but previous research has suggested that the mineral may also help reduce the risk of colorectal cancer by binding to harmful substances in the gut, such as bile acids, which can damage the colon lining or contribute to tumor growth.
According to data from the American Cancer Society, about 1 in 23 men and 1 in 25 women are at risk of developing colorectal cancer.
Health experts suggest that women incorporate calcium-rich foods like dairy products, leafy greens, and fortified cereals into their diets.
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