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A groundbreaking study conducted by researchers from the Cancer Epidemiology Unit at the University of Oxford, in collaboration with international institutions, has revealed new insights into the relationship between diet and colorectal cancer risk. Published in Nature Communications, the study analyzed data from over half a million women in the UK and identified both dietary risks and protective factors for colorectal cancer.
Colorectal cancer, the third most common cancer worldwide, accounted for nearly 2 million new cases in 2022. Incidence rates are notably higher in high-income countries, though these rates are increasingly on the rise in lower-income regions as well. This global trend points to modifiable factors—such as dietary and lifestyle habits—as contributing significantly to the disease’s etiology.
Researchers conducted a large-scale, diet-wide analysis to determine how specific foods and nutrients may influence colorectal cancer risk. The study, which followed 542,778 women over an average of 16.6 years, found a clear link between alcohol consumption and an increased risk of colorectal cancer. Specifically, for every 20 grams of alcohol consumed daily—roughly the equivalent of two standard drinks—the risk of developing colorectal cancer rose by 15%.
In contrast, the study found that calcium-rich foods, including dairy products, appeared to have a protective effect. For every 300 milligrams of calcium consumed daily—equivalent to a glass of milk—the risk of colorectal cancer decreased by 17%. Calcium was believed to help reduce carcinogenic exposure in the gut, possibly by binding bile acids that could otherwise contribute to cancer development.
The study also highlighted the role of other food items in influencing cancer risk. Red and processed meats were found to increase colorectal cancer risk, with every additional 30 grams of these meats consumed daily—approximately one slice of bacon—raising the risk by 8%. Conversely, higher consumption of whole grains, fruits, and certain vegetables showed promising protective effects. For example, eating 20 grams of whole grains daily lowered the risk by 10%, while consuming 40 grams of breakfast cereal or 200 grams of fruit reduced the risk by 7% and 10%, respectively.
Calcium’s protective impact was further reinforced by genetic analysis, which indicated that individuals genetically predisposed to consume more milk had a 40% lower risk of colorectal cancer for every 200 grams of milk consumed daily.
While these findings confirm the importance of dietary choices in managing colorectal cancer risk, the researchers caution that further studies are needed to explore the mechanisms behind calcium’s protective effects and to evaluate the health implications of high calcium intake.
The study underscores the importance of healthy eating habits, suggesting that a balanced diet rich in calcium, fruits, vegetables, and whole grains, while limiting alcohol and processed meats, could significantly reduce the risk of colorectal cancer.
For more detailed information, see the full study: Keren Papier et al, Diet-wide analyses for risk of colorectal cancer: prospective study of 12,251 incident cases among 542,778 women in the UK, Nature Communications (2025). DOI: 10.1038/s41467-024-55219-5.
