Fermented dairy foods intake and risk of cancer

Abstract

Fermented dairy foods are known to be nutrient-rich and probiotic content, which gather optimism due to their potential in prevention and management of cancer. We searched the PubMed, Embase and CNKI databases for all available studies through July 2018 on the association between fermented dairy foods intake and cancer risk. The odds ratio (OR) corresponding to the 95% confidence interval (95% CI) was used to assess the association using a random-effect meta-analysis. Finally, 61 studies met the inclusion criteria for our study, with 1,962,774 participants and 38,358 cancer cases. Overall, statistical evidence of significantly decreased cancer risk was found to be associated with fermented dairy foods intake (OR = 0.86, 95% CI = 0.80-0.92) in cohort studies. Yogurt consumption was significantly with decreased cancer risk in the overall comparison (OR = 0.87, 95% CI = 0.80-0.95) and in the cohort studies (OR = 0.81, 95% CI = 0.74-0.88). In terms of subgroup analyses by cancer type, fermented dairy foods intake significantly decreased bladder cancer, colorectal cancer and esophageal cancer risk. In stratified analyses, significantly decreased colorectal cancer risk was found to be associated with cheese intake. Yogurt consumption was significantly decreased bladder cancer and colorectal cancer risk. Our meta-analysis indicated that fermented dairy foods intake was associated with an overall decrease in cancer risk. Methods Publication search and inclusion criteriaWe searched the PubMed, Embase and CNKI (China National Knowledge Infrastructure) databases for all articles within a

Effects of dairy products, calcium and vitamin D on ovarian cancer risk: a meta-analysis of twenty-nine epidemiological studies

“…The biological mechanism also suggested that the potential protective effects of cheese against ovarian cancer may be ascribed to the presence of inhibitors of desaturases (D9-desaturase and D5-desaturase) in cheese, which is known to inhibit TAG synthesis by fatty acid desaturases and then reduce the pathogenic effects of fat (64) . Additionally, cheese is nutritious and contains live micro-organisms serving as probiotics (65) , which have been reported to reduce pathological alterations, stimulate the mucosal immunity, interact with inflammatory mediators to enhance the immune system (66) and even decrease the overall cancer risk (67) . Further studies with a larger sample size of a cheese-eating population are needed to confirm our results and explore the relation between cheese and ovarian cancer risk.…”

Influence of natural dairy probiotics on health

“…Zhang et al conducted a meta-analysis of 61 studies on the impact of the consumption of fermented dairy products on the risk of cancer [39]. It was shown that the consumption of these products reduces the risk of cancer of the colon, bladder and oesophagus [39].…”

“…Zhang et al conducted a meta-analysis of 61 studies on the impact of the consumption of fermented dairy products on the risk of cancer [39]. It was shown that the consumption of these products reduces the risk of cancer of the colon, bladder and oesophagus [39]. In addition, it was proved that consumption of yogurt alone was also associated with a reduced risk of cancer of the colon and bladder [39].…”

“…It was shown that the consumption of these products reduces the risk of cancer of the colon, bladder and oesophagus [39]. In addition, it was proved that consumption of yogurt alone was also associated with a reduced risk of cancer of the colon and bladder [39]. However, it has also been shown that the consumption of fermented dairy products increases the risk of prostate and kidney cancer, but the mechanism of this phenomenon has not been explained [39].…”

Extended Storage of Yoghurt by Using Water Extract of Coriander Seeds

“…Fermented dairy products are considered to be rich in nutrients and in probiotics, which have a promising potential for cancer prevention and management [1]. Yoghurt is a fermented dairy product with significant nutritional benefits; it is a world-famous functional food product that provides a sufficient number of viable probiotic bacteria; these are important in assessing yoghurt 's health enhancing properties [2].…”