The study indicates that consuming an extra 300mg of calcium a day was associated with a 17% lower risk of developing colorectal cancer, regardless of food source.
The protective effect of calcium against colorectal cancer might come from its ability to bind to bile acids and free fatty acids in the colon, reducing their cancer-causing potential.
Colorectal cancer has become particularly concerning in the US, where rates for individuals under 55 have increased by 1% to 2% annually since the mid-1990s.
As experts suggest dietary changes, they emphasize the importance of cutting down on ultra-processed foods and red meat to potentially reduce colorectal cancer risk.
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