This is a study conducted between 2009 and 2017 at five different hospitals in Morocco, including Casablanca, Rabat, Marrakech, Oujda and Fez. It was performed on a population of 2,906 people, including 1,453 cases of cancer and 1453 cases of witnesses, reports the HuffPost site.
In evaluating the regularity of the consumption of dairy products over a certain period, researchers have tried to emphasize the link between the consumption of industrial dairy products such as milk, cheese and yogurt, or traditional Moroccan products such as raib. jben, lben or saykok and the risk of cancer of the colon and rectum, also called colorectal.
According to the confidants of Khaoula El Kinany, researcher at the epidemiology, clinical research and community health laboratory at the Faculty of Medicine of the Sidi Mohamed Ben Abdellah University of Fez at HuffPost, "we can say that the lactic acid bacteria already exist in this products, calcium intake and fermentation methods are protective factors. "In other words," people who consume many modern or traditional dairy products have a lower risk of CRC (colorectal cancer, ed.), "she explains," these results need to be further confirmed by longitudinal data. " And that will take time and a follow-up in the long term, so that all this is definitively confirmed.
Rising to the rank of the second leading cause of cancer-related deaths (1.85 million new cases and 880,792 deaths in 2018), colorectal cancer is the third most diagnosed cancer in the world. In Morocco, it is the fourth cancer diagnosis in women and the third in men, with an incidence of 10.6% for men and 8.8% for women (between 2008 and 2012).