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Fermented dairy foods intake and risk of cancer.
Int J Cancer. 2019 05 01; 144(9):2099-2108.IJ

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.

Authors+Show Affiliations

Department of Forensic Pathology, West China School of Basic Medical Sciences and Forensic Medicine, Sichuan University, Chengdu, Sichuan, People's Republic of China.Department of Forensic Pathology, West China School of Basic Medical Sciences and Forensic Medicine, Sichuan University, Chengdu, Sichuan, People's Republic of China.Department of Forensic Pathology, West China School of Basic Medical Sciences and Forensic Medicine, Sichuan University, Chengdu, Sichuan, People's Republic of China.Department of Forensic Pathology, West China School of Basic Medical Sciences and Forensic Medicine, Sichuan University, Chengdu, Sichuan, People's Republic of China.Department of Forensic Pathology, West China School of Basic Medical Sciences and Forensic Medicine, Sichuan University, Chengdu, Sichuan, People's Republic of China.

Pub Type(s)

Journal Article
Meta-Analysis

Language

eng

PubMed ID

30374967

Citation

Zhang, Kui, et al. "Fermented Dairy Foods Intake and Risk of Cancer." International Journal of Cancer, vol. 144, no. 9, 2019, pp. 2099-2108.
Zhang K, Dai H, Liang W, et al. Fermented dairy foods intake and risk of cancer. Int J Cancer. 2019;144(9):2099-2108.
Zhang, K., Dai, H., Liang, W., Zhang, L., & Deng, Z. (2019). Fermented dairy foods intake and risk of cancer. International Journal of Cancer, 144(9), 2099-2108. https://doi.org/10.1002/ijc.31959
Zhang K, et al. Fermented Dairy Foods Intake and Risk of Cancer. Int J Cancer. 2019 05 1;144(9):2099-2108. PubMed PMID: 30374967.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Fermented dairy foods intake and risk of cancer. AU - Zhang,Kui, AU - Dai,Hao, AU - Liang,Weibo, AU - Zhang,Lin, AU - Deng,Zhenhua, Y1 - 2018/12/03/ PY - 2018/08/10/received PY - 2018/09/24/revised PY - 2018/10/09/accepted PY - 2018/10/31/pubmed PY - 2019/8/9/medline PY - 2018/10/31/entrez KW - cancer KW - fermented dairy foods KW - meta-analysis KW - probiotics SP - 2099 EP - 2108 JF - International journal of cancer JO - Int J Cancer VL - 144 IS - 9 N2 - 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. SN - 1097-0215 UR - https://www.unboundmedicine.com/medline/citation/30374967/Fermented_dairy_foods_intake_and_risk_of_cancer_ L2 - https://doi.org/10.1002/ijc.31959 DB - PRIME DP - Unbound Medicine ER -