High-fat dairy foods contain many potentially anticarcinogenic factors, including conjugated linoleic acid.
Few epidemiologic studies have evaluated high-fat dairy food consumption, and none have evaluated linoleic acid intake, in relation to colorectal cancer risk.
Dr Larsson and colleagues from Sweden conducted a prospective examination in 60,708 women aged 40 to 76 years.
|Increments of 2 servings of high-fat dairy foods/day corresponded to a 13% risk reduction|
|American Journal of Clinical Nutrition|
The researchers assessed the associations of long-term high-fat dairy food consumption and conjugated linoleic acid intake and the incidence of colorectal cancer.
The women's consumption of high-fat dairy foods was assessed at baseline, which was from 1987 to 1990, and again in 1997.
The team ascertained 798 incident cases of colorectal cancer during an average 15 years of follow-up.
The research team reported that the high-fat dietary foods included whole milk, full-fat cultured milk, cheese, cream, sour cream, and butter.
In the analysis the researchers adjusted for age and other potential confounders.
Women consuming 4 servings of high-fat dairy foods/day had a multivariate rate ratio of colorectal cancer of 0.6 vs women who consumed less than 1 serving/day.
Each increment of 2 servings of high-fat dairy foods/day corresponded to a 13% reduction in the risk of colorectal cancer.
For conjugated linoleic acid, the team noted that the multivariate rate ratio of colorectal cancer in a comparison of the 2 extreme quartiles of intake was 0.7.
Dr Larsson's team concluded, “These prospective data suggest that high intakes of high-fat dairy foods and conjugated linoleic acid may reduce the risk of colorectal cancer.”