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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."
Source:
Colorectal
Cancer Week of June 30, 2002
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