Scientists find link between dairy food and certain cancers

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A recent study conducted by researchers from the University of Oxford and published in BMC Medicine, led by Maria G. Kakkoura and her team, has examined the potential association between dairy product consumption and the risk of developing cancer.

While previous studies on this topic have yielded mixed results, this study focused on a population in China to explore if the relationship between dairy consumption and cancer risk differs from that observed in Western populations.

The Research

The research involved an extensive analysis of data from over 510,000 participants, representing a diverse set of regions across China.

These individuals, with no history of cancer prior to the study, were categorized into three groups: regular dairy consumers (at least once a week), monthly dairy consumers, and non-consumers (those who rarely or never consumed dairy products).

Participants were followed for an average of approximately 11 years, with the research team using data from national cancer and death registries, as well as health insurance records, to identify new cancer diagnoses.

Key Findings

The study’s findings revealed several important insights:

Increased Liver and Breast Cancer Risk: Participants who regularly consumed dairy products, primarily milk, faced significantly higher risks of developing liver and breast cancer.

Specifically, for each 50g/day increase in dairy intake, the risk of liver and breast cancer increased by 12% and 17%, respectively.

No Association with Other Cancers: There was no significant association found between dairy intake and the risk of colorectal cancer, prostate cancer, or other types of cancer studied.

Potential Biological Mechanisms

The researchers proposed several potential biological mechanisms that could explain the observed associations:

Increased IGF-I Levels: Greater dairy consumption may lead to higher levels of insulin-like growth factor-I (IGF-I), which is known to promote cell proliferation and has been linked to an elevated risk of several cancer types.

Cow’s Milk Hormones: Hormones present in cow’s milk, such as estrogen and progesterone, could potentially contribute to the increased risk of breast cancer.

Saturated and Trans-Fatty Acids: These fatty acids found in dairy products may play a role in the heightened risk of liver cancer.

Lactase Deficiency: For many Chinese individuals who do not produce sufficient lactase, the enzyme responsible for breaking down lactose in dairy products, the consumption of dairy might lead to the production of metabolites that affect cancer risk.

Future Research and Considerations

While this study suggests a potential link between regular dairy consumption and specific cancers, further research is needed to confirm these findings and investigate the underlying mechanisms. It is essential to establish whether these associations are indeed causal.

Furthermore, it is important to note that dairy products are a significant source of protein, vitamins, and minerals.

Therefore, individuals should exercise caution before making dietary changes solely based on this study’s results.

Reducing dairy consumption should be done carefully to ensure adequate intake of essential nutrients from other sources.

In conclusion, this study highlights the importance of ongoing research to better understand the relationship between diet and cancer risk, especially in diverse populations.

While the findings are significant, they should be interpreted with caution, and individuals should consult with healthcare professionals for personalized dietary guidance.

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