Dairy Foods May Reduce Colon Cancer Risk.

ROSEMONT, Ill.--(BUSINESS WIRE)--Sept. 22, 1998-- WHAT: New research identifies weapons in the fight against colon

cancer - ones that can be found in the dairy case. WHERE: The Journal of the American Medical Association SNAPSHOT: According to a new study, lowfat dairy products such as milk, cheese and yogurt may reduce the risk of colon cancer, the third leading cause of cancer death and new cancer cases in both men and women in the United States.

A study in the September 23 issue of The Journal of the American Medical Association heralds new weapons in the fight against colon cancer - and they can be found in the dairy case. The study indicates that lowfat dairy products such as milk, cheese and yogurt may reduce the risk of developing the disease. Colon cancer, the third leading cause of cancer death and new cancer cases in both men and women in the United States, will strike approximately six percent of all adult Americans.

Researchers examined the effects of increasing consumption of lowfat dairy products in 70 people at risk for the disease. A control group maintained conventional diets, while an experimental group increased their intake of lowfat dairy products to reach 1,500 mg of calcium per day. Participants were monitored for one year to evaluate changes in the cells lining the colon and a number of "biomarkers" -- or indicators -- for colon cancer. Significant positive changes were observed in the high-dairy intake group at both six and 12 months, including a reduction in the growth of abnormal cells. Increased lowfat dairy food intake also may have returned some precancerous colon cells to their normal state, according to the study.

"This study reinforces previous evidence that lowfat dairy foods may play a key role in reducing the risk of colon cancer," said Peter Holt, M.D., professor of medicine at Columbia University and the lead investigator of the study. "Increasing consumption of dairy foods, which has long been recommended to prevent osteoporosis and other serious diseases, should also be considered as a preventive measure for those at risk of colon cancer."

Numerous studies have indicated that calcium is a likely factor in dairy's protective role. However, the authors suggest that other nutrients found in dairy foods may also play a part in reducing the risk of developing the disease. Such components include vitamin D, butyrate, sphingomyelin and conjugated linoleic acid (CLA).

"Diet is a major factor in the development of colon cancer. Although fruits and vegetables have been on the center stage for some time, now a whole body of recent research is making dairy a rising star in the fight against cancer," said Greg Miller, Ph.D., vice president, nutrition research and technology transfer, National Dairy Council. "The study truly gives people another good reason to head toward the dairy case for better overall health."

National Dary Council(R) was founded in 1915 and provides nutrition information through national, state and regional dairy council units. INTERVIEWS AVAILABLE: To schedule interviews, call 312/988-2494.

Peter R. Holt, M.D. (lead author of the study), professor of medicine, Columbia University, College of Physicians and Surgeons 

Greg Miller, Ph.D., Vice President, Nutrition Research and Technology Transfer of the National Dairy Council is also available for interviews.

FREE BROCHURES: Consumers can receive a free brochure by sending a self-addressed, stamped, business size envelope to It's All About You, Dept. CC, National Dairy Council, 10255 West Higgins Road, Suite 900, Rosemont, IL 60018-5616.

For more information or to set-up an interview with the lead author and other spokespeople, please contact: Nutrition and Health News Bureau, 312-988-2494