Recent studies have shed light on the potential dietary influences on cancer risk, highlighting the benefits of coffee, calcium-rich foods, and fiber. Research published in December 2024 in the journal Cancer suggests that consuming more than four cups of caffeinated coffee daily may reduce the risk of head and neck cancer. Meanwhile, a January 2025 study points to the protective effects of cow’s milk and other calcium-rich foods against colorectal cancer. Additionally, insights into how fiber-rich diets may lower colorectal cancer risk have been revealed.
The study on coffee consumption underscores that drinking over four cups per day could be linked to a reduced risk of head and neck cancer. However, the amount required for this effect exceeds typical daily consumption, posing challenges for those sensitive to caffeine.
“The amount of coffee that needs to be consumed for the effect is likely more than is usually consumed in a day. Those sensitive to caffeine will likely have difficulty drinking this much coffee to experience the effect.”— Kanwar Kelley, MD, JD
Interestingly, most benefits were observed when individuals drank more than four cups of caffeinated coffee and less than one cup of tea daily. Despite these findings, experts caution against significantly increasing coffee intake solely for cancer prevention.
“At the end of the day, this study shows we can still enjoy our coffee in the morning but,” Kelly emphasized, “we do not have to try and drink more than usual to protect from head and neck cancer.”
In January 2025, researchers also highlighted the protective role of cow's milk and calcium-rich foods against colorectal cancer. Tom Sanders, PhD, a professor emeritus of nutrition and dietetics at King’s College London, explained the potential mechanism.
“Cows’ milk is a rich source of dietary calcium and riboflavin, and the relationships between milk, calcium and riboflavin and risk of cancer incidence [observed in the study] were almost identical,” Tom Sanders, PhD
“one theory is that the calcium may bind to free bile acids in the gut, preventing the harmful effects of free bile acids on gut mucosa.”— Tom Sanders, PhD
Research also suggests that fiber-rich foods may aid in reducing colorectal cancer risk by promoting beneficial changes in gut bacteria. These foods produce short-chain fatty acids (SCFAs), which play a crucial role in gene regulation.
“These [short-chain fatty acids] can influence the activity of both cancer-promoting (proto-oncogenes) and cancer-suppressing (tumor-suppressor) genes by modifying histones, the proteins that help package DNA. By making the DNA more accessible, SCFAs can turn certain genes on or off, depending on the cell type and conditions,” Şebnem Ünlüişler, genetic engineer and Chief Longevity Officer at the London Regenerative Institute
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