A recent study funded by Cancer Research U.K. suggests that consuming a diet rich in calcium could potentially reduce the risk of developing bowel cancer. The study, which involved over half a million women over a 16-year period, found that those with higher calcium intakes were significantly less likely to receive a bowel cancer diagnosis compared to those with lower intakes.
According to lead researcher Keren Papier, PhD, consuming an additional 300mg of calcium daily resulted in a 17% lower risk of developing bowel cancer. Calcium can be found in a variety of foods such as dairy milk, yogurt, cheese, green leafy vegetables, and plant-based milks fortified with calcium. The mechanism behind how calcium may protect against bowel cancer is believed to involve the formation of a “harmless soap” when it binds to bile acids and free fatty acids, preventing damage to the gut lining.
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On the other hand, the study also highlighted the increased risk of developing bowel cancer associated with high intake of red meat, especially processed red meat. A separate study from last year, involving data from over 30,000 individuals with bowel cancer, suggested that a high intake of red meat could increase the risk of bowel cancer by up to 40%.
While the research was conducted on women with an average age of 60, the researchers believe that the findings are likely applicable to men and younger individuals as well. With the global increase in cases of bowel cancer, including a rise in young people, screening is recommended for individuals over 45 years old to improve the chances of a positive outcome.
Overall, while specific dietary components like calcium and red meat may play a role in the development of bowel cancer, more research is needed to fully understand the relationship between diet and cancer risk. However, the large sample size of the study suggests that the findings are likely valid and could have important implications for cancer prevention strategies.
