Comprehensive utility of milk and dairy products in colorectal cancer prevention and treatment: insights from a single ingredient to a holistic dietary strategy—a review

Colorectal cancer (CRC) is a significant public health issue, being the third most common cancer worldwide. Its incidence is closely related to daily diet. Milk is rich in calcium, fatty acids, lactoferrin, oligosaccharides and exosome. Numerous epidemiological studies, as well as in vitro and in vivo experiments, have confirmed that milk has significant potential for the prevention and treatment of CRC and is an important natural food for maintenance of intestinal health. However, to date, there is no comprehensive summary of the role from milk components to dairy-containing dietary patterns in reducing the risk of CRC. Therefore, we provide an in-depth analysis of the multiple pathways and mechanisms of key nutrients in milk against CRC. We also systematically review the latest research findings on different dairy products in CRC prevention and adjuvant therapy, and discuss the related controversies. Finally, we prospectively discuss the preventive potential of dairy consumption in addressing the trend of CRC rejuvenation, as well as innovative strategies for application of dairy-containing dietary patterns in the perioperative nutritional management of CRC patients. The objective of our review is to contribute new perspectives and ideas that will promote the prevention and control of CRC and enhance public health.