A sweeping scoping review published in the European Journal of Clinical Nutrition collated findings from over 281 associations, highlighting how certain dairy foods may contribute to lower risks of six cancer types, including colorectal, breast, bladder, and oral cancers. Fermented dairy especially yogurt, curd, kefir emerged as the most consistently protective, largely due to its probiotic content and anti-inflammatory compounds.

Milk was linked to reduced risks of oral, bladder, and colorectal cancers, offering cell-protective nutrients like calcium, vitamin D, and bioactive peptides. Cheese, when consumed in moderation and in less processed forms, also showed protective associations with breast and colorectal cancers. A large-scale study in Nature Communications further found that a daily intake of 300 mg of calcium equivalent to a glass of milk was associated with a 17% lower risk of colorectal cancer, likely because calcium binds harmful substances in the gut.