While it has long been suspected that calcium, dairy products and phosphorus have a protective effect against the progression of colorectal cancer, new research has confirmed this protective effect.
To study the effects of calcium, dairy and phosphorus consumption on colorectal cancer risk, researchers examined participants diets through a self-administered questionnaire. Researchers found that an increased intake of total dietary calcium was significantly associated with a decreased risk of precancerous polyps (adenoma). Increased calcium intake was also associated with a trend toward a decreased risk of colorectal cancer.
Increasing consumption of phosphorus and dairy products also decreased the risk of precancerous polyps (adenoma). No protective effect against colorectal cancer was observed for any dairy product, except for high milk consumption.
Food source of calcium include broccoli, collard greens, kale, canned salmon and almonds. Good sources of phosphorus include protein foods such as meat and milk, fruits and vegetables contain only small amounts of phosphorus.
All research on this web site is the property of Leslie Beck Nutrition Consulting Inc. and is protected by copyright. Keep in mind that research on these matters continues daily and is subject to change. The information presented is not intended as a substitute for medical treatment. It is intended to provide ongoing support of your healthy lifestyle practices.