An unprecedented study has found a link between eating calcium-rich foods and a significantly lower risk of developing colorectal cancer.
300 milligrams of calcium per day
To reach this conclusion, researchers at the University of Oxford examined the dietary habits and medical records of more than 542,000 Britons who took part in the Million Women Study. Over a period of 16 years, it was found that 12,251 cases of cancer colorectal had been diagnosed.
After adjusting for factors such as BMI, smoking and family history of colorectal cancer, the team found that a daily intake of 300 mg of calcium (the equivalent of a glass of lait of 25 cl) was associated with the most significant reduction (17%) in the risk of developing this form of the disease.
According to the researchers, the benefits remained the same when the mineral came from yogurt, leafy green vegetables or tofu, but not from cured cheeses or ice cream.
« This is the most comprehensive study ever conducted on the relationship between diet and bowel cancer, highlighting the potential role of calcium in the development of this disease. », Estimates Keren Papier, lead author of the new study, published in the journal Nature Communications.
Avoid alcohol and red meat
Conversely, daily consumption of 100 grams of red meat and 15 cl of red wine was respectively associated with increases of 29% and 15% in the risk of developing a cancer colorectal.
-While this is an observational study, not exploring the underlying mechanisms, the protective effect of calcium could lie in its ability to bind to bile acids and reduce their potentially carcinogenic effects, or to attach to the colon mucosa and protect it from other harmful substances.
Another possibility is that this mineral promotes the formation of healthy epithelial cells and improves apoptosis (the mechanism for eliminating damaged or abnormal cells).
Last month, a study revealed a global increase in cases of colorectal cancer among people under 50.
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