Colorectal cancer is a significant health concern, impacting millions globally and ranking among the most prevalent forms of cancer. However, adopting a suitable dietary regimen may offer preventive benefits against this formidable disease. Surprisingly, recent research suggests that a simple glass of milk could play a crucial role in this preventive strategy. A study conducted by Keren Papier at the University of Oxford indicates that incorporating a glass of milk into one's daily diet may lower the risk of developing colorectal cancer.

This extensive study monitored the dietary habits and health outcomes of 542,778 British women over a span of 16 years. The objective was to explore how specific foods and nutrients could serve as a protective barrier against one of the most frequently diagnosed cancers.

Throughout the 16-year duration, 12,251 participants were diagnosed with colorectal cancer, providing valuable insights into the relationship between dietary choices and cancer risk. One significant finding was the correlation between adequate calcium intake and a reduced likelihood of developing colorectal cancer. Women who included more calcium-rich foods in their diets exhibited a lower risk, with the health benefits of calcium remaining consistent regardless of its source.

Benefits of milk against colorectal cancer

The advantages of milk consumption in relation to colorectal cancer were particularly noteworthy. The research highlighted that regular intake of milk was associated with a significantly reduced risk of this type of cancer. Similarly, yogurt consumption also yielded comparable health benefits. Essential nutrients found in dairy products, such as riboflavin, magnesium, phosphorus, and potassium, were identified as contributing factors to these protective effects.

Alcohol, red meat and colorectal cancer

Conversely, the study also identified detrimental impacts associated with alcohol consumption and the intake of red meat. It was found that consuming two standard alcoholic drinks daily was linked to a 15% increased risk of colorectal cancer, while a daily serving of red meat corresponded to an 8% rise in risk.

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