Recent research highlights the protective benefits of milk and calcium in reducing colorectal cancer risk. The study indicates that calcium binds bile acids and free fatty acids, contributing to this protective effect.
Whole grain products, fruits, vitamins, fiber, and folic acid also play significant roles in cancer prevention. Conversely, the consumption of alcohol and red or processed meats is linked to an increased risk due to compounds such as acetaldehyde.
This comprehensive study, involving over 542,000 women over 17 years, affirms previous findings and underscores the importance of dietary choices in cancer risk management.
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