Consumption of Dairy Products and Colorectal Cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC)

Abstract

BackgroundProspective studies have consistently reported lower colorectal cancer risks associated with higher intakes of total dairy products, total milk and dietary calcium. However, less is known about whether the inverse associations vary for individual dairy products with differing fat contents.Materials and MethodsIn the European Prospective Investigation into Cancer and Nutrition (EPIC), we investigated the associations between intakes of total milk and milk subtypes (whole-fat, semi-skimmed and skimmed), yoghurt, cheese, and dietary calcium with colorectal cancer risk amongst 477,122 men and women. Dietary questionnaires were administered at baseline. Multivariable hazard ratios (HRs) and 95% confidence intervals (CIs) were estimated using Cox proportional hazards models, adjusted for relevant confounding variables.ResultsDuring the mean 11 years of follow-up, 4,513 incident cases of colorectal cancer occurred. After multivariable adjustments, total milk consumption was inversely associated with colorectal cancer risk (HR per 200 g/day 0.93, 95% CI: 0.89–0.98). Similar inverse associations were observed for whole-fat (HR per 200 g/day 0.90, 95% CI: 0.82–0.99) and skimmed milk (HR per 200 g/day 0.90, 95% CI: 0.79–1.02) in the multivariable models. Inverse associations were observed for cheese and yoghurt in the categorical models; although in the linear models, these associations were non-significant. Dietary calcium was inversely associated with colorectal cancer risk (HR per 200 mg/day 0.95, 95% CI: 0.91–0.99); this association was limited to dairy sources of calcium only (HR per 200 mg/day 0.95, 95% CI: 0.91–0.99), with no association observed for non-dairy calcium sources (HR per 200 mg/day 1.00, 95% CI: 0.81–1.24).ConclusionsOur results strengthen the evidence for a possible protective role of dairy products on colorectal cancer risk. The inverse associations we observed did not differ by the fat content of the dairy products considered.

Prediagnostic Intake of Dairy Products and Dietary Calcium and Colorectal Cancer Survival—Results from the EPIC Cohort Study

“…A large number of studies, including a recent analysis within the EPIC cohort (5,6), demonstrate that the consumption of dairy products and dietary calcium is associated with a reduced colorectal cancer and especially reduced colon cancer risk. However, as far as we are aware, few studies have reported on the intake of dairy and dietary calcium in relation to colorectal cancer survival.…”

“…With respect to colorectal cancer survival, dairy products are of potential interest as the consumption of dairy products has been reported to be associated with a decreased risk for developing colorectal cancer and especially colon cancer (5,6). The reported inverse associations between the consumption of dairy products and colorectal cancer have mainly been attributed to calcium (6)(7)(8)(9)(10)(11)(12).…”

“…The reported inverse associations between the consumption of dairy products and colorectal cancer have mainly been attributed to calcium (6)(7)(8)(9)(10)(11)(12). Studies have shown that calcium can induce apoptosis (9), prevent colonic K-ras mutations (13), inhibit heme-induced promotion of colon carcinogenesis (14), and has an antiproliferative effect on colonic epithelium cells directly (15) and indirectly by binding toxic bile and fatty acids, rendering them inert (16,17).…”

Colorectal Cancer: Does Diet Matter?

“…The results of this study suggest that dairy products may play a protective role from developing CRC [18].…”

A laktózintoleranciáról: Múlt és jelen – II. rész

“…Epidemiológiai tanulmányokból készült metaanalízisek szerint a tejtermékek fogyasztása csökkenti a CRC kockázatát [25,26]. Európai prospektív tanulmányban 477 112 esetnél 11 év alatt 4513 CRC-esetet észleltek, és a tejtermékek, vagyis a kalcium fogyasztása csökkentette a CRC kockázatát [27]. Egy 2014-es metaanalízisben 15 tanulmány 900 000 kontrollegyén és 5200 CRC-beteg adatai alapján a nem erjesztett tejtermékek fogyasztása csök-kentette a CRC relatív kockázatát (RR: 0,74, 95% KT: 0,60-0,91) férfi aknál.…”