Healthnotes Newswire (March 17, 2005)—Women may decrease their risk of developing colon and rectal cancer (colorectal cancer) by up to 45% by getting high amounts of calcium from diet and supplements, reports a study in Cancer Epidemiology, Biomarkers, and Prevention (2005;14:126–32).

Colorectal cancer is the second leading cause of cancer deaths in the United States. People with a close relative, such as a parent or sibling, with colorectal cancer and those with inflammatory conditions of the colon such as Crohn’s disease and ulcerative colitis are more likely to develop colorectal cancer. Smoking and physical inactivity are additional risk factors. Diets high in fat (particularly animal fat) and red and processed meats, and diets low in calcium, folic acid, fiber, and vitamins A, C, and E may increase the risk of colorectal cancer. Vegetables in the Brassica family such as broccoli, cabbage, and Brussels sprouts are thought to have a protective effect.  More ...