A long-term study has found that higher calcium intake, whether from food or supplements, is linked to a lower risk of colorectal cancer (CRC). This study, which lasted over two decades, suggests that getting enough calcium could be especially helpful for people who don’t get enough through their diet alone. The research analyzed data from the National Institutes of Health–AARP Diet and Health Study, which followed thousands of adults over an average of 7 years. Participants reported their health status, including their calcium intake from food and supplements. The researchers tracked new cases of CRC and examined the risk related to calcium intake. People with the highest calcium intake had a 29% lower risk of developing CRC compared to those who had the least calcium. This link was found across all types of CRC, including in the colon and rectum. Even small increases in calcium intake led to reduction in CRC risk. The effect was even stronger for Black individuals.
While the findings are strong, there are some limitations. The study only looked at calcium intake at the start and didn’t track changes over time. Since participants self-reported their diet, there’s a chance of recall bias. The number of cases in some groups was small, so the results for certain populations may not be as accurate.This research strongly suggests that increasing calcium intake, from both food and supplements, can reduce the risk of colorectal cancer. People who don’t get enough calcium could benefit from adding more to their diet, though more research is needed to confirm these results.
