Research published 28th September 2020 in the BMJ suggests that eating dairy products can lower the risk of bowel cancer by almost 20%.
Bowel cancer is one of the most common forms of cancer in western society. It develops in a long multistep process over approximately 15 years.
The research paper involved the investigation of approximately 80 previous research papers into nutrition and bowel cancer, more commonly called Colorectal cancer (CRC) by medical professionals.
In its conclusion the report summarises:
“This contemporary umbrella review has confirmed decreased CRC incidences associated with some CRC chemopreventive agents, such as aspirin, NSAIDS, magnesium, folate, dairy products, fibre, soy or fruits and vegetables, suggesting that their use should be encouraged to reduce CRC incidence in average-risk individuals. On the other hand, meat consumption and alcohol intake were associated with increased CRC risks in almost all the meta-analyses published.”
It is hoped that this research will help clinicians in counselling patients in CRC prevention in an average-risk population. It also highlights areas where more research would be beneficial.
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