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Use of dairy products, lactose, and calcium and risk of ovarian cancer - results from a Danish case-control study.
Acta Oncol 2012; 51(4):454-64AO

Abstract

BACKGROUND

A number of epidemiological studies have examined the association between use of dairy products and risk of ovarian cancer, but results are conflicting. Using data from a large Danish population-based case-control study we here further examined the association between dairy consumption, lactose, and calcium and risk of overall ovarian cancer and histological types of ovarian cancer.

MATERIAL AND METHODS

In the period 1995-1999 we included 554 women with epithelial ovarian cancer and 1554 randomly selected age-matched controls (35-79 years). All women participated in a detailed personal interview that included questions about dairy consumption. Data were analysed using multiple logistic regression models.

RESULTS

Total dairy intake was associated with ovarian cancer risk (OR = 1.11; 95% CI: 1.07-1.15 per 100 ml/day). The association was strongest for milk [OR = 1.14; 95% CI: 1.03-1.27 per glass (200 ml)/day], soured milk products [OR = 1.49; 95% CI: 1.22-1.81 per portion (250 ml)/day] and yoghurt [OR = 1.65; 95% CI: 1.22-2.23 per portion (250 ml)/day]. In contrast, intake of cheese was associated with a decreased risk [OR = 0.70; 95% CI: 0.55-0.89 for > 1 portion (100 ml)/day compared with no intake]. Intake of lactose, but not calcium, was also associated with an increased ovarian cancer risk (OR = 1.24; 95% CI: 1.10-1.40 per 10 g of lactose/day). Similar risk patterns were observed for the different histological types of ovarian cancer, indicating virtually identical aetiologies with regard to dairy intake, lactose, and calcium.

CONCLUSIONS

Our results indicate that intake of dairy products is associated with a modest increased risk of ovarian cancer. In addition, ovarian cancer development was associated with lactose intake.

Authors+Show Affiliations

Institute of Epidemiology, Danish Cancer Society, Copenhagen, Denmark.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Randomized Controlled Trial
Research Support, N.I.H., Extramural
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

22397392

Citation

Faber, Mette T., et al. "Use of Dairy Products, Lactose, and Calcium and Risk of Ovarian Cancer - Results From a Danish Case-control Study." Acta Oncologica (Stockholm, Sweden), vol. 51, no. 4, 2012, pp. 454-64.
Faber MT, Jensen A, Søgaard M, et al. Use of dairy products, lactose, and calcium and risk of ovarian cancer - results from a Danish case-control study. Acta Oncol. 2012;51(4):454-64.
Faber, M. T., Jensen, A., Søgaard, M., Høgdall, E., Høgdall, C., Blaakaer, J., & Kjaer, S. K. (2012). Use of dairy products, lactose, and calcium and risk of ovarian cancer - results from a Danish case-control study. Acta Oncologica (Stockholm, Sweden), 51(4), pp. 454-64. doi:10.3109/0284186X.2011.636754.
Faber MT, et al. Use of Dairy Products, Lactose, and Calcium and Risk of Ovarian Cancer - Results From a Danish Case-control Study. Acta Oncol. 2012;51(4):454-64. PubMed PMID: 22397392.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Use of dairy products, lactose, and calcium and risk of ovarian cancer - results from a Danish case-control study. AU - Faber,Mette T, AU - Jensen,Allan, AU - Søgaard,Marie, AU - Høgdall,Estrid, AU - Høgdall,Claus, AU - Blaakaer,Jan, AU - Kjaer,Susanne K, Y1 - 2012/03/08/ PY - 2012/3/9/entrez PY - 2012/3/9/pubmed PY - 2012/8/3/medline SP - 454 EP - 64 JF - Acta oncologica (Stockholm, Sweden) JO - Acta Oncol VL - 51 IS - 4 N2 - BACKGROUND: A number of epidemiological studies have examined the association between use of dairy products and risk of ovarian cancer, but results are conflicting. Using data from a large Danish population-based case-control study we here further examined the association between dairy consumption, lactose, and calcium and risk of overall ovarian cancer and histological types of ovarian cancer. MATERIAL AND METHODS: In the period 1995-1999 we included 554 women with epithelial ovarian cancer and 1554 randomly selected age-matched controls (35-79 years). All women participated in a detailed personal interview that included questions about dairy consumption. Data were analysed using multiple logistic regression models. RESULTS: Total dairy intake was associated with ovarian cancer risk (OR = 1.11; 95% CI: 1.07-1.15 per 100 ml/day). The association was strongest for milk [OR = 1.14; 95% CI: 1.03-1.27 per glass (200 ml)/day], soured milk products [OR = 1.49; 95% CI: 1.22-1.81 per portion (250 ml)/day] and yoghurt [OR = 1.65; 95% CI: 1.22-2.23 per portion (250 ml)/day]. In contrast, intake of cheese was associated with a decreased risk [OR = 0.70; 95% CI: 0.55-0.89 for > 1 portion (100 ml)/day compared with no intake]. Intake of lactose, but not calcium, was also associated with an increased ovarian cancer risk (OR = 1.24; 95% CI: 1.10-1.40 per 10 g of lactose/day). Similar risk patterns were observed for the different histological types of ovarian cancer, indicating virtually identical aetiologies with regard to dairy intake, lactose, and calcium. CONCLUSIONS: Our results indicate that intake of dairy products is associated with a modest increased risk of ovarian cancer. In addition, ovarian cancer development was associated with lactose intake. SN - 1651-226X UR - https://www.unboundmedicine.com/medline/citation/22397392/Use_of_dairy_products_lactose_and_calcium_and_risk_of_ovarian_cancer___results_from_a_Danish_case_control_study_ L2 - http://www.tandfonline.com/doi/full/10.3109/0284186X.2011.636754 DB - PRIME DP - Unbound Medicine ER -