Dairy products have been suggested to be beneficial for breast cancer prevention mainly due to their content of calcium, vitamin D, and conjugated linoleic acids (CLA) [10,11,12,13,14,15,16,17], whereas their saturated fat content has been proposed to directly impact breast cancer risk through increased insulin-like growth factor I (IGF-I) concentrations [18,19,20,21]. The gene discussed is IGF1; the disease is breast cancer.