@article{3158718,
    title = "Consumption of Dairy Products and Colorectal Cancer in the European
Prospective Investigation into Cancer and Nutrition (EPIC)",
    author = "Murphy, Neil and Norat, Teresa and Ferrari, Pietro and Jenab, Mazda and and Bueno-de-Mesquita, Bas and Skeie, Guri and Olsen, Anja and Tjonneland, and Anne and Dahm, Christina C. and Overvad, Kim and Boutron-Ruault, Marie and Christine and Clavel-Chapelon, Francoise and Nailler, Laura and Kaaks, and Rudolf and Teucher, Birgit and Boeing, Heiner and Bergmann, Manuela M. and and Trichopoulou, Antonia and Lagiou, Pagona and Trichopoulos, Dimitrios and and Palli, Domenico and Pala, Valeria and Tumino, Rosario and Vineis, and Paolo and Panico, Salvatore and Peeters, Petra H. M. and Dik, Vincent K. and and Weiderpass, Elisabete and Lund, Eiliv and Quiros Garcia, Jose Ramon and and Zamora-Ros, Raul and Sanchez Perez, Maria Jose and Dorronsoro, Miren and and Navarro, Carmen and Ardanaz, Eva and Manjer, Jonas and Almquist, and Martin and Johansson, Ingegerd and Palmqvist, Richard and Khaw, Kay-Tee and and Wareham, Nick and Key, Timothy J. and Crowe, Francesca L. and and Fedirko, Veronika and Gunter, Marc J. and Riboli, Elio",
    journal = "PLOS ONE",
    year = "2013",
    volume = "8",
    number = "9",
    publisher = "Public Library of Science",
    doi = "10.1371/journal.pone.0072715",
    abstract = "Background: Prospective studies have consistently reported lower
colorectal cancer risks associated with higher intakes of total dairy
products, total milk and dietary calcium. However, less is known about
whether the inverse associations vary for individual dairy products with
differing fat contents.
Materials and Methods: In the European Prospective Investigation into
Cancer and Nutrition (EPIC), we investigated the associations between
intakes of total milk and milk subtypes (whole-fat, semi-skimmed and
skimmed), yoghurt, cheese, and dietary calcium with colorectal cancer
risk amongst 477,122 men and women. Dietary questionnaires were
administered at baseline. Multivariable hazard ratios (HRs) and 95%
confidence intervals (CIs) were estimated using Cox proportional hazards
models, adjusted for relevant confounding variables.
Results: During the mean 11 years of follow-up, 4,513 incident cases of
colorectal cancer occurred. After multivariable adjustments, total milk
consumption was inversely associated with colorectal cancer risk (HR per
200 g/day 0.93, 95% CI: 0.89-0.98). Similar inverse associations were
observed for whole-fat (HR per 200 g/day 0.90, 95% CI: 0.82-0.99) and
skimmed milk (HR per 200 g/day 0.90, 95% CI: 0.79-1.02) in the
multivariable models. Inverse associations were observed for cheese and
yoghurt in the categorical models; although in the linear models, these
associations were non-significant. Dietary calcium was inversely
associated with colorectal cancer risk (HR per 200 mg/day 0.95, 95% CI:
0.91-0.99); this association was limited to dairy sources of calcium
only (HR per 200 mg/day 0.95, 95% CI: 0.91-0.99), with no association
observed for non-dairy calcium sources (HR per 200 mg/day 1.00, 95% CI:
0.81-1.24).
Conclusions: Our results strengthen the evidence for a possible
protective role of dairy products on colorectal cancer risk. The inverse
associations we observed did not differ by the fat content of the dairy
products considered."
}