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Educate your patients on the importance of 3-A-Day of Dairy: Here's
a great
tool (PDF: 618k) to show families how to get their 3-A-Day of Dairy
every day for stronger bones.
Developed in conjunction with The American Academy of Family
Physicians, The American Academy of Pediatrics, The American Dietetic
Association, and The National Medical Association.
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Dairy Council Digest Archives
DAIRY FOODS & CANCER PREVENTION
Volume 79, Number 1 January/February 2008
Summary
Cancer is the second most common cause of death in the U.S. Both genetic and environmental factors influence cancer risk. Awareness of relationships between diet, specific foods including dairy products, and cancer has been heightened by the recent release of the World Cancer Research Fund/American Institute for Cancer Research (WCRF/AICR)’s Second Expert Report, Food, Nutrition, Physical Activity and the Prevention of Cancer: A Global Perspective. This Digest reviews some of the findings in this report, as well as new research related to the role of dairy foods and dairy food nutrients in colorectal, breast, and prostate cancers.
Experimental animal, in vitro, epidemiological, and clinical studies suggest a protective role for dairy foods and dairy food nutrients such as calcium and vitamin D in colorectal cancer. Based on reasonably consistent findings from epidemiological (cohort) studies, strong evidence from dietary calcium studies, and evidence for plausible mechanisms, the WCRF/AICR second Expert Report concludes that “milk probably protects against colorectal cancer.” Additional support for a protective effect of calcium, vitamin D, and dairy products comes from some recent studies not included in the WCRF/AICR report.
Epidemiological studies have shown either no or a moderately lower risk of developing breast cancer with increased intake of dairy foods, calcium, or vitamin D. Some of the inconsistent findings may be explained in part by the menopausal status of study participants and the stage of cancer. The apparent protective effect of calcium and vitamin D may be greater for premenopausal than postmenopausal women and for more advanced/aggressive than less advanced breast cancer. The WCRF/AICR report states that no conclusions can be made regarding the role of milk, other dairy products, calcium, or vitamin D and breast cancer risk.
With respect to prostate cancer, epidemiological studies show either a positive or no association with dairy foods, calcium, or vitamin D. Based on epidemiological findings, the WCRF/AICR report concludes that diets high in calcium (>1,500 mg/day) are a “probable” cause of prostate cancer, and there is only a “limited-suggestive” association between dairy food consumption and an increased risk for prostate cancer. Notably, a randomized clinical trial of calcium supplementation and prostate cancer found no increase in prostate cancer and some suggestion of a protective effect.
In addition to calcium and vitamin D, other components in dairy foods may reduce cancer risk. These include conjugated linoleic acid (CLA), butyric acid, sphingolipids, protein and their peptides, and probiotics.
Dietary guidance to prevent cancer includes achieving and maintaining a healthy body weight, being physically active, consuming a healthful diet with an emphasis on foods of plant origin, and limiting consumption of energy-dense foods and alcoholic beverages. Dairy foods are recognized as an important source of nutrients such as calcium and vitamin D, which may have beneficial effects on cancer, particularly colorectal cancer. The WCRF/AICR report does not call for modifications in the 2005 Dietary Guidelines, which recommends three servings of fat-free or low-fat milk, cheese or yogurt a day.
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