Barrubes L, et al. - An inverse correlation has been reported in prospective studies between total dairy products and milk consumption and colorectal cancer (CRC) risk, but consistent evidence regarding subtypes of dairy product and CRC risk is lacking. Consequently, researchers used data from the PREvención con DIeta MEDiterránea study to evaluate links between total dairy products consumption, their different subtypes, and CRC risk in older Mediterranean individuals (7,216 men and women [55–80 years] without CRC at baseline) at high cardiovascular risk. They found that a high consumption of total dairy products and low-fat milk was significantly related to an attenuated CRC risk. Findings revealed no significant associations with other dairy products (whole-fat and low-fat dairy products; total, low-fat and whole-fat yogurt; cheese; total, low-fat and whole-fat milk; concentrated full-fat dairy products, sugar-enriched dairy products and fermented dairy products).