Study Links Daily Milk and Yogurt Consumption to Lower Colon Cancer Risk

Oxford research suggests calcium in dairy products may play a key role in reducing colon cancer risk, alongside other dietary factors.

A large-scale Oxford study found that daily consumption of milk and yogurt is associated with a reduced risk of colon cancer, with milk lowering risk by 14% and yogurt by 8%.
Calcium appears to be the primary factor behind this protective effect, potentially by binding harmful substances in the colon and reducing their carcinogenic potential.
The study analyzed data from over 540,000 women as part of the 'Million Women Study,' tracking dietary habits and health outcomes over an average of 17 years.
Other foods like whole grains, fruits, and specific vitamins also showed protective effects, while alcohol and processed or red meat increased colon cancer risk.
Experts emphasized that the findings are based on statistical correlations, not direct causation, and align with previous research on diet and cancer prevention.