Milk Reduces Bowel Cancer Risk

Dunedin School of Medicine researchers’ finding that regular consumption of school milk significantly reduced the risk of bowel cancer in adulthood attracted national attention last week. The national study by Associate Professor Brian Cox and Dr Mary Jane Sneyd of the Hugh Adam Cancer Epidemiology Unit was published in the American Journal of Epidemiology. The researchers obtained information from people newly diagnosed with bowel cancer and people of a similar age without bowel cancer selected from the general electoral roll. They found that the risk of bowel cancer was 30 per cent lower in people who drank school milk daily, and that the reduction in risk was greatest in those who drank 1200 or more half-pint bottles of milk while at school. The researchers propose that the calcium provided by the free milk-in-schools programme from 1937 to 1967 may be responsible for the dramatic reduction in risk of bowel cancer that has occurred in New Zealanders born between 1938 and 1953. Studies in adults have suggested that calcium consumption may reduce bowel cancer risk but very few studies of consumption in childhood have been done. Professor Cox said the results of the latest study, if confirmed, would

provide a means of reducing New Zealand’s very high rates of bowel cancer.  –  Professor Brian Cox; Associate Professor Brian Cox is the Director of the Hugh Adam Cancer Epidemiology Unit, Department of Preventive and Social Medicine, University of Otago. The Unit conducts research into the causes of cancer including colorectal, prostate, breast, cervical, stomach and oral cancers and melanoma. News from: University of Otago New Zealand.  ~  Milk is a white liquid produced by the mammary glands of mammals. It provides the primary source of nutrition for young mammals before they are able to digest other types of food. The early lactation milk is known as colostrum, and carries the mother’s antibodies to the baby. It can reduce the risk of many diseases in the baby. The exact components of raw milk vary by species, but it contains significant amounts of saturated fat, protein and calcium as well as vitamin C. Cow’s milk has a pH ranging from 6.4 to 6.8, making it slightly acidic. There are two distinct types of milk consumption: a natural source of nutrition for all infant mammals and a food product for humans of all ages that is derived from other animals. Good News International

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