JAMA Netw Open

Increased calcium consumption tied to lower colorectal cancer risk

February 20, 2025

Increasing calcium intake may reduce colorectal cancer (CRC) risk, supporting dietary recommendations to ensure adequate calcium consumption. This is particularly relevant for populations with lower calcium intake, potentially helping to mitigate disparities in CRC risk.

Study design: This cohort study analyzed data from the National Institutes of Health-AARP Diet and Health Study, involving 471,396 participants aged 50 to 71 years at baseline. Participants were followed from 1995-1996 until 2018, with calcium intake assessed from dietary sources, supplements, and total intake.

Results: Over a median follow-up of 18.4 years, 10,618 first primary CRC cases were identified. Higher total calcium intake was associated with a lower risk of CRC (hazard ratio [HR], 0.71; 95% confidence interval [CI], 0.65-0.78; P < 0.001 for trend). This inverse association was consistent across different sources of calcium (dairy, nondairy, and supplements) and tumor sites. Among non-Hispanic Black participants, no significant association was found between calcium intake and CRC risk (HR, 0.60; 95% CI, 0.32-1.13; P = 0.12 for trend).

Source:

Zouiouich S, et al. (2025, February 3). JAMA Netw Open. Calcium Intake and Risk of Colorectal Cancer in the NIH-AARP Diet and Health Study. https://pubmed.ncbi.nlm.nih.gov/39960668/