The risk of ovarian cancer is significantly reduced among women with a high intake of calcium derived from dairy products, according to a report in the July 15th issue of the American Journal of Epidemiology.
Dr. Marc T. Goodman from the University of Hawaii, Honolulu, and colleagues collected dietary data on 588 women with ovarian cancer and 607 controls, average 54.8 years of age. The consumption of all dairy products was associated with a significant reduction in the risk for ovarian cancer.
This was true for all types of milk except whole milk, Dr. Goodman’s team found. They also found a similar reduction in risk for the consumption of lactose and calcium, “although these nutrients were highly correlated.”
השאירו תגובה
רוצה להצטרף לדיון?תרגישו חופשי לתרום!