- Apr 9, 2006
Consumption of Dairy Products - through Calcium Content - May Reduce the Risk of Breast Cancer
Reference: "Dairy products, calcium and the risk of breast cancer: results of the French SU.VI.MAX prospective study," Kesse Guyot E, Bertrais S, et al, Annals of Nutrition and Metabolism, 2007; 51(2): 139-145. (Address: INSERM U557, INRA U1125, CNAM EA3200, Universit� Paris 13, CRNH IdF, Unit� de Recherche en Epid�miologie Nutritionnelle, Bobigny, France. E-mail: firstname.lastname@example.org ).
Summary: In a study involving 3,627 women, out of which 92 developed breast cancer, increased consumption of dairy products was found to be inversely associated with risk of breast cancer, particularly among premenopausal women. The subjects' food consumption was assessed via five 24-hour records completed over the course of 18 months prior to follow-up. 92 of the women developed breast cancer during the follow-up period. Results of Cox proportional hazards models found the relative risk of breast cancer significantly lower among subjects in the highest quartile of dairy food intake (RR=0.55), compared to subjects in the lowest quartile. When data for pre-menopausal women was analyzed separately, the risk was even more significantly reduced among those in the highest dairy food intake quartile (RR=0.35), compared to the lowest. When the data was controlled for calcium, none of these associations remained, suggesting that it is the calcium in dairy foods that helps to protect against breast cancer. When the subjects' calcium intakes were calculated, resulted showed an inverse association between calcium intake and breast cancer risk for all women (RR=0.55), and an even greater reduction in risk in pre-menopausal women (RR=0.26). The results of this study suggest that dairy food intake -through its calcium content or possibly through some other related component - may help to reduce the risk of breast cancer, particularly in pre-menopausal women. http://www.vitasearch.com/get-clp-summary/36740