Study: Lowfat Dairy Foods May Help Cut Risk of Colon Cancer

A new study suggests that lowfat dairy foods, such as milk, cheese and yogurt, may help reduce the risk of colon cancer.

The researchers reported in the journal Nutrition and Cancer on a clinical trial in which 40 adults with a history of colorectal polyps -- a risk factor for colon cancer -- were assigned to either a calcium supplement group or a lowfat dairy group.

The calcium supplement group was given a supplement of 900 mg of calcium daily, in addition to their usual intake of 600 mg of calcium from food. The dairy foods group consumed roughly three additional servings of lowfat dairy foods per day -- lowfat milk, yogurt, ice cream and cheeses -- for a total of approximately 1,300 mg of calcium per day.

Both groups showed a significant reduction in the growth of abnormal cells, which lead to colorectal polyps, and eventually may lead to colon cancer, the researchers reported.

"Our study found that increasing calcium consumption from sources including milk, cheese and yogurt may reduce the risk of colon cancer by slowing the abnormal growth of cells that eventually may lead to colon cancer," said Dr. Peter R. Holt, Professor of Medicine Emeritus at Columbia University.

The finding followed on a previous study published in the Journal of the American Medical Association, which found that increased lowfat dairy food intake may have returned some precancerous colon cells toward a more normal state.

"We know from past studies that calcium and vitamin D may play an important role in the fight against colon cancer," said Holt, "but our findings are particularly exciting because they show that getting these nutrients from natural foods may provide similar benefits."

Other Sources: Nutrition and Cancer