ABSTRACT
This chapter examines how total calcium intake and foods with large amounts of calcium relate to colon cancer risk. It explores colon cancer risk considering dietary intake of fiber, protein, and fat, as these nutrients may interact with calcium as well as confound an association between calcium and colon cancer. The chapter examines calcium intake and incidence and mortality rates of colon cancer in several populations to further explore the calcium hypothesis. It examines adjusted colon cancer risk associated with intake of foods high in calcium. The chapter looks at total dairy products as well as dairy products high in fat and those low in fat. It examines the effects of other calcium-containing foods such as dry beans and greens. The chapter shows that the calcium intake of the urban areas is higher than that of Utah or the United States in general; correspondingly, they have lower rates of colon cancer.
