The largest single study of diet and bowel cancer to date has revealed how different foods and beverages can dramatically influence your risk of developing the disease.
A study funded by Cancer Research UK analysed data from more than 542,000 women over 16 years to investigate the link between the disease and 97 products and nutrients.
The findings revealed that drinking a large glass of milk every day may cut risk of developing bowel cancer by 17%. The protective effect was associated with consuming an extra 300mg of calcium per day.
Dr Keren Papier, lead researcher and senior nutritional epidemiologist at Oxford Population Health, said: “This is the most comprehensive single study ever conducted into the relationship between diet and bowel cancer, and it highlights the protective role of calcium in the development of this disease.
“Further research is needed to understand the health impacts of increasing calcium in different populations.”
However, not all of the effects were positive. The study found that drinking an additional 20g of alcohol a day – equivalent to a large class of wine – appeared to increase risk of bowl cancer by 15%.
And eating 30g more red and processed meat was linked to an 8% higher risk.
There are around 44,000 cases of bowel cancer every year, making it the fourth most common cancer in the UK. More than half of cases are thought to be preventable.
Sophia Lowes, senior health information manager at Cancer Research UK, said:“Bowel cancer is one of the most common cancers affecting people in the UK, which is why it’s so vital that we know how to prevent it.
“Maintaining a healthy, balanced diet, alongside keeping a healthy weight and stopping smoking, is one of the best ways to lower your risk of bowel cancer.
“This includes cutting down on alcohol and red and processed meat, and eating lots of fruit, vegetables, and wholegrains.
“Dairy products like milk can also be part of a diet which reduces bowel cancer risk. We look forward to further research, including into the effects of specific ingredients like calcium, to ensure fewer people are impacted by this devastating disease.”
The findings were published in the journal Nature Communications.