Dairy Products and Digestive Cancers
Author Information
Author(s): Oncina-Cánovas Alejandro, Torres-Collado Laura, García-de-la-Hera Manuela, Compañ-Gabucio Laura María, González-Palacios Sandra, Signes-Pastor Antonio José, Vioque Jesús
Primary Institution: Instituto de Investigación Sanitaria y Biomédica de Alicante, Universidad Miguel Hernández
Hypothesis
Is there an association between dairy products consumption and the risk of esophageal, stomach, and pancreatic cancers?
Conclusion
Higher consumption of fermented dairy products is linked to a lower risk of esophageal and stomach cancers, while sugary dairy desserts are associated with a higher risk of stomach cancer.
Supporting Evidence
- Moderate dairy consumption was associated with a 41% lower risk of esophageal cancer.
- The highest tertile of fermented dairy was linked to a 45% lower risk of esophageal cancer.
- High consumption of sugary dairy desserts was associated with an 85% higher risk of stomach cancer.
Takeaway
Eating more fermented dairy like yogurt can help keep you from getting certain stomach and throat cancers, but eating too many sugary dairy desserts can actually make it more likely.
Methodology
The study analyzed data from 1229 participants using multinomial logistic regression to estimate relative risk ratios, adjusting for confounders.
Potential Biases
Potential selection and misclassification biases due to the case-control study design.
Limitations
The sample size was limited, particularly for esophageal and pancreatic cancers, which may have reduced the statistical power to detect some associations.
Participant Demographics
Participants included men and women aged 30 to 80 years from Spain, with 774 cancer cases and 455 controls matched by age, sex, and region.
Statistical Information
P-Value
0.042
Confidence Interval
95%CI: 0.37–0.96
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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