Colorectal cancer (CRC) is the second commonest cause of cancer deaths in many industrialized countries. It develops very slowly, in the mucosa of the colon or the rectum. During this multi-step process, cell multiplication gradually gets out of control, leading to the accumulation of cells in the form of polyps, which then become malignant tumors.
Currently, prevention depends on colonoscopy, an invasive procedure that is only offered to high-risk patients. Detection of the influence of dietary factors on the risk of CRC makes it possible to envisage preventative measures accessible to entire populations. In Western-type diets, the excessive intake of energy and the consumption of grilled red meat increase the risk of CRC. In contrast, a diet containing large amounts of fruit and vegetables reduces this risk.
Numerous epidemiological and experimental data converge to support the beneficial effects of the dairy products with the lowest energy density, such as fermented dairy products (FDPs). This effect is particularly well-documented for calcium and vitamin D, and for the probiotics, specific to the FDPs, which may act by different mechanisms.