People who ate the most calcium had a 30% lower risk of colorectal cancer than those who ate the least, a new study shows.
Carried out by the United States National Institute of Health, the research of over 470,000 people revealed that higher calcium intake was consistently associated with a lower risk of colorectal cancer—regardless of the source, whether from dairy, plant-based foods, or supplements.
A recent study from the National Institutes of Health (NIH) in the United States has added new weight to the role of diet in cancer prevention. Published in February 2025, the study of over 470,000 people found that those who consumed the most calcium (from dairy, plant-based foods, or supplements) had a 29% lower risk of developing colorectal cancer compared to those who consumed the least. This link between calcium and lower cancer risk remained consistent regardless of the source of calcium.
In Malaysia, colorectal cancer remains a pressing public health concern. According to the National Strategic Plan for Colorectal Cancer 2021-2025, it is the second most common cancer in the country, accounting for 14.1% of all cancer cases. Even more concerning is the late diagnosis, as 74% of cases are diagnosed in late stages (three and four), drastically reducing the chances of successful treatment. However, this cancer is largely preventable due to modifiable risk factors and well-established screening guidelines, and this discovery may add new information to the role of prevention through diet.
Foods known to boost calcium intake are not limited to dairy products such as milk and cheese, but also includelocal plant-based and fermented foods such as yellow dhal, tofu, and tempeh (fermented soybeans).
Traditional Malay condiments like cincalok and budu also contribute to calcium intake, highlighting how simple dietary choices can make a difference.
In addition, dietary fibre is another crucial factor in colorectal cancer prevention. Vegetables and shrubs such as spinach, watercress, mustard greens, cekur manis, tapioca leaves, kai-lan, and broccoli may provide a ‘double’ benefit as they are high in fibre and also contain calcium,
