Link between calcium, colorectal cancer

A higher intake of calcium could reduce the risk of colorectal cancer.

In a study published in JAMA Network Open, investigators used data from the National Institutes of Health-AARP Diet and Health Study to examine the outcomes of more than 470,000 participants aged 50 to 71 years.

The investigators found that the participants who consumed the highest amount of calcium — through dietary, supplemental, dairy or nondairy sources — had a 29% lower likelihood of developing colorectal cancer. Each 300 milligram per day increase in calcium intake was associated with an 8% decreased risk of colorectal cancer.

The findings suggested that increasing the amount of calcium in the diet could minimize the risk of colorectal cancer, particularly among patients with lower calcium consumption.

Read more: JAMA Network Open

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