Colorectal cancer: fat dairy products and linoleic acid reduce the risk

The consumption of dairy fat and linoleic acid reduces the risk of colorectal cancer , according to a review published in the "American Journal of Clinical Nutrition " Swedish study . Fat dairy products contain many potential anticarcinogenic conjugated linoleic acid which factors (LCA). However, few epidemiological studies have specifically evaluated the consumption of these products and no studies have examined the association with the risk of colorectal cancer. Susanna Larsson, of the Karolinska Institute in Stockholm ( Sweden) and colleagues conducted a prospective study to assess the association between dietary fat dairy food intake ACL and risk of colorectal cancer a long period . The researchers analyzed data from a population of 60,708 women aged between 40 and 76 years , participating in the Swedish cohort study on mammography . Their consumption of dairy fat was assessed at the beginning of the study ( 1987 and 1990) and again in 1997. During the average follow-up of 15 years , 798 women were diagnosed with colorectal cancer. According to their findings , women who consume more than four daily servings of dairy products rich in fat ( whole milk, cheese, cream, butter) are at risk of developing colorectal cancer reduced by 40% compared to women whose consumption is less than one portion per day . The addition of two servings of dairy fat in the daily consumption would correspond to a reduction in the risk of cancer by 13%. Food intake of the highest LCA has been associated with a reduction of approximately 30% risk of colorectal cancer. This study suggests that high consumption of dairy products rich in fat and LCA could reduce the risk of colorectal cancer.