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Colon Cancer- Dairy? Fermented Dairy???
I am a colon cancer survivor. How does dairy and fermented dairy fit into my efforts to reduce my risk of colon cancer relapse?
Unfortunately, I couldn’t find studies or videos that apply specifically to my issues. After reading numerous studies and watching many videos, I’m confident that dairy products do not cause colon cancer. In fact, I think that both dairy and fermented dairy products reduce the risk of a colon cancer relapse.
Can Dairy Cause Colon Cancer?
Eating yogurt may help to lower your cancer risk, study says
Are you a colon cancer survivor? What stage? What therapies have you done to become cancer-free? Scroll down the page, post a question or a comment, and I will reply to you ASAP.
Hang in there,
- Bernie Davis
- Colon Cancer Survivor
Fermented Dairy Food Intake and Risk of Colorectal Cancer: A Systematic Review and Meta-Analysis
ABSTRACT
Dairy product consumption may decrease colorectal cancer (CRC) risk, but very few studies have evaluated the association between different types of dairy products and CRC location.
The aim of this systematic review and meta-analysis was to examine the associations between dairy product consumption and CRC incidence.
Summary
RRs and ORs with 95% CIs were estimated. A total of 15 cohort studies and 14 case-control studies comprising a total of >22,000 cases were included in the quantitative synthesis. The cohort studies showed a consistent significant decrease in CRC risk associated with higher consumption of total dairy products (RR: 0.80; 95% CI: 0.70, 0.91) and total milk (RR: 0.82; 95% CI: 0.76, 0.88) compared with the CRC risk associated with lower consumption.
These studies also showed a significant protective association between low-fat milk consumption and CRC (RR: 0.76; 95% CI: 0.66, 0.88), but only for colon cancer (RR: 0.73; 95% CI: 0.61, 0.87). Cheese consumption was inversely associated with the risk of CRC (RR: 0.85; 95% CI: 0.76, 0.96) and proximal colon cancer (RR: 0.74; 95% CI: 0.60, 0.91).
No significant associations with CRC were found for the consumption of low-fat dairy products, whole milk, fermented dairy products, or cultured milk. Most of these associations were not supported by the case-control studies.
In conclusion, high consumption of total dairy products and total milk was associated with a lower risk of developing CRC at any anatomic location, including the proximal and distal colon and the rectum.
Low-fat milk consumption was associated with a lower risk of CRC, but this association was restricted to colon cancer. Cheese consumption was associated with the prevention of CRC, specifically proximal colon cancer. Further studies on larger samples and with longer follow-up periods, along with appropriately designed and executed clinical trials, are warranted to determine whether dairy product consumption affects CRC development…
Conclusions
Our systematic review and meta-analysis of observational studies shows a consistent inverse association between higher consumption of dairy products and total milk and the risk of CRC at all sites.
Low-fat milk consumption was associated with a decreased risk of CRC, although this inverse association was restricted to the colon. This systematic review and meta-analysis is the first to evaluate the association between subtypes of milk and CRC risk.
An inverse association between cheese consumption and the risk of CRC, particularly proximal colon cancer, was also found. No harmful effects associated with the consumption of any type of dairy product, including whole-fat dairy products, were observed. Therefore, it seems reasonable to claim that the consumption of dairy foods, especially low-fat milk and cheese, might be related to a lower risk of CRC.
Further prospective studies with large samples and long follow-up periods, as well as clinical trials that take into account the long latency period of CRC, known difficulties with dietary compliance, and other complexities such as the high economic cost, are needed to clarify the associations between CRC, including the differences in CRC risk across subsites, and the fat and sugar contents of dairy products.
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