Daily Milk Consumption Linked to 17% Reduction in Bowel Cancer Risk

A recent study conducted by researchers at Oxford University and Cancer Research UK has found that consuming one glass of milk daily can reduce the risk of bowel cancer by 17%. This research, published in the Journal of Nutritional Health in June 2025, represents one of the largest investigations into the relationship between diet and disease conducted to date.

Bowel cancer, a prevalent form of cancer in Ireland, has seen an alarming increase in cases, particularly among younger demographics. According to Cancer Research UK, lifestyle factors such as smoking, lack of physical activity, high alcohol consumption, and diets high in processed meats significantly contribute to the incidence of bowel cancer. The organization estimates that adopting healthier lifestyle choices could prevent up to 54% of bowel cancer cases.

Professor Justin Stebbing, an oncologist at Anglia Ruskin University, emphasized the importance of dietary influences on cancer risk. He stated, "This research sheds new light on how easy, affordable dietary changes can help everyone reduce their cancer risk." The study also indicated that drinking an additional 20 grams of alcohol per day, equivalent to a large glass of wine, correlates with a 15% increase in bowel cancer risk, while exceeding 30 grams of red and processed meat daily is associated with an 8% increase in risk.

The findings of the study suggest that even a modest increase in milk consumption can yield significant health benefits. It was noted that the protective effect of milk consumption is independent of other dietary habits, indicating that the benefits do not stem from replacing unhealthy foods but rather from the properties of milk itself. The study identified several mechanisms by which milk may lower cancer risk, including its high calcium content, which has been associated with a reduced likelihood of developing bowel cancer. Calcium may aid in binding harmful substances in the gut and promoting the elimination of abnormal cells.

Additionally, many milk products are fortified with vitamin D, which is recognized for its potential anti-cancer properties and its role in regulating cell growth and division. Professor Stebbing further explained that lactose found in milk promotes the growth of beneficial gut bacteria that can produce butyrate, a short-chain fatty acid known for its anti-inflammatory and anti-cancer effects. The presence of conjugated linoleic acid in milk, a fatty acid linked to anti-cancer properties, was also highlighted in the study.

The implications of this research extend beyond individual dietary choices. Professor Stebbing remarked, "The finding that a relatively modest increase in daily milk consumption could lead to a significant reduction in bowel cancer risk is particularly encouraging. It suggests that small, achievable changes in diet could have meaningful impacts on public health." This study underlines the necessity for continued research into the complex interactions between diet and health, as well as the potential for simple dietary adjustments to play a pivotal role in cancer prevention.

As public health officials and healthcare providers aim to enhance awareness of cancer risks, findings such as these could inform broader public health strategies and encourage individuals to make more informed dietary decisions. The study advocates for the integration of nutritional education into public health campaigns, emphasizing the role of everyday food choices in shaping long-term health outcomes. Moving forward, further research will be essential to determine the long-term effects of increased milk consumption on cancer risk and to explore additional dietary factors that may contribute to cancer prevention.