*2.2.1 Mechanism*

Dairy products contain a variety of bioactive compounds that could be related to simultaneous positive or negative effects on carcinogenesis. The overriding theory underpinning the possible protective effect of dairy products against cancer risk is related to their calcium and to a lesser extent, their vitamin D, lactoferrin, and fermentation products [4, 20, 21]. In addition, dairy products have the ability to

modulate inflammatory responses [22]. Lactic acid-producing bacteria may also protect against CRC [20], while the casein and lactose in milk may increase calcium bioavailability [4, 23]. Lastly, the anticarcinogenic effect of milk is also related to its conjugated linoleic acid and butyric acid content [4].
