Consumo de lácteos y riesgo de cáncer colorrectal: Una revisión de la literatura científica

Colorectal cancer (CRC) is one of the most common malignancies and represents one of the leading causes of cancer death worldwide. There is strong evidence that dietary factors influence CRC incidence. Dairy products have been incorporated into nutritional guidelines as part of a healthy diet; many studies have reported a protective effect between dairy consumption and the risk of colorectal cancer, presumably because of its calcium (Ca) content; however, the evidence is inconsistent. Objective: To evaluate the current scientific evidence on the relationship between dairy consumption and the risk of colorectal cancer. Methodology: A literature search was conducted in the PudMed databases, limited to articles written in English and published between 2014 and November 2019, prioritizing cohort and case-control studies with exposure to dairy products such as milk, yogurt, butter and/or cheese. Results: A significant inverse association was found between the consumption of total dairy products and risk of colorectal cancer. In relation to calcium from dairy products, results are inconsistent. Only milk, as a specific dairy product, showed a protective effect, with no difference by fat content. Conclusions: Increased intake of total dairy products, milk and calcium are associated with a decreased risk of colorectal cancer.