scholarly journals The relationship between dairy products intake and breast cancer incidence: a meta-analysis of observational studies

BMC Cancer ◽  
2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Yujing He ◽  
Qinghua Tao ◽  
Feifei Zhou ◽  
Yuexiu Si ◽  
Rongrong Fu ◽  
...  
Keyword(s):  
Breast Cancer ◽  
Protective Effect ◽  
Dairy Products ◽  
Meta Analysis ◽  
Breast Cancer Incidence ◽  
Cochrane Library ◽  
Female Population ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
The Relationship

Abstract Background The effect of dairy products intake on breast cancer (BC) is highly controversial. This study aims to investigate the relationship between dairy intake and BC incidence. Methods A search was carried out in PubMed, EBSCO, Web of Science, and Cochrane Library databases before January 2021. The primary objective was the risk of BC and intake of dairy products were exposure variables. Results The meta-analysis comprised 36 articles with 1,019,232 participants. Total dairy products have a protective effect on female population (hazard ratio (HR) =0.95, 95% confidence interval (CI) =0.91–0.99, p = 0.019), especially for estrogen receptor-positive (ER+) (HR = 0.79, p = 0.002) and progesterone receptor-positive (PR+) BC (HR = 0.75, p = 0.027). For ER+/PR+ BC, there is a trend of protection, but it has not reached statistical significance (HR = 0.92, p = 0.075). Fermented dairy products can reduce BC risk in postmenopausal population (HR = 0.96, 95%CI = 0.93–0.99, p = 0.021), but have no protective effect on premenopausal population (HR = 0.98, 95%CI = 0.94–1.03, p = 0.52). Non-fermented dairy products have no significant effect on BC occurrence (p > 0.05). High-fat dairy products are harmful to women, without statistical difference (HR = 1.06, 95%CI = 1.00–1.13, p = 0.066). On the contrary, low-fat dairy products can protect the premenopausal population (HR = 0.94, 95%CI = 0.89–1.00, p = 0.048). Conclusion The intake of dairy products can overall reduce BC risk in the female population, but different dairy products have varying effects on different BC subtypes and menopausal status.

scholarly journals The Relationship between Dairy Products Intake and Breast Cancer Incidence: A Meta-analysis of Observational Studies.

2021 ◽  
Author(s):  
Yujing He ◽  
Ping Chen ◽  
Feifei Zhou ◽  
Yuexiu Si ◽  
Rongrong Fu ◽  
...  
Keyword(s):  
Breast Cancer ◽  
Protective Effect ◽  
Dairy Products ◽  
Meta Analysis ◽  
Breast Cancer Incidence ◽  
Cochrane Library ◽  
Female Population ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
The Relationship

Abstract Background: The effect of dairy products intake on breast cancer (BC) is highly controversial. This study aims to investigate the relationship between dairy intake and BC incidence.Methods: A search was carried out in PubMed, EBSCO, Web of Science, and Cochrane Library databases before January 2021. The primary endpoint was the relationship between intake of dairy products and BC risk. Results: The meta-analysis comprised 36 articles with 1,019,232 participants. Total dairy products have a protective effect on female population (hazard ratio (HR) =0.95, 95% confidence interval (CI) =0.91-0.99, p=0.019), especially for estrogen receptor-positive (ER+) (HR=0.79, p=0.002) and progesterone receptor-positive (PR+) BC (HR=0.75, p=0.027). For ER+/PR+ BC, there is a trend of protection, but it has not reached statistical significance (HR=0.92, p=0.075). Fermented dairy products can reduce BC risk in postmenopausal population (HR=0.96, 95%CI=0.93-0.99, p=0.021), but have no protective effect on premenopausal population (HR=0.98, 95%CI=0.94-1.03, p=0.52). Non-fermented dairy products have no significant effect on BC occurrence (p>0.05). High-fat dairy products are harmful to women, without statistical difference (HR=1.06, 95%CI=1.00-1.13, p=0.066). On the contrary, low-fat dairy products can protect the premenopausal population (HR=0.94, 95%CI=0.89-1.00, p=0.048).Conclusion: The intake of dairy products can overall reduce BC risk in the female population, but different dairy products have varying effects on different BC subtypes and menopausal status.

scholarly journals Effect of probiotic fermented dairy products on incidence of respiratory tract infections: a systematic review and meta-analysis of randomized clinical trials

2021 ◽  
Vol 20 (1) ◽  
Author(s):  
Kamil Rashidi ◽  
Bahman Razi ◽  
Mina Darand ◽  
Azadeh Dehghani ◽  
Parisa Janmohammadi ◽  
...  
Keyword(s):  
Respiratory Tract ◽  
Protective Effect ◽  
Dairy Products ◽  
Respiratory Tract Infections ◽  
Randomized Clinical Trials ◽  
Meta Analysis ◽  
Total Sample ◽  
Fermented Dairy Products ◽  
Tract Infections ◽  
Fermented Dairy

Abstract Background Previous studies have suggested that the consumption of probiotic fermented dairy products (PFDP) may have a protective effect on respiratory tract infections (RTIs). However, the results of studies are inconclusive. We aimed to systematically investigate the effect of PFDP on RTIs by performing a meta-analysis of randomized controlled trials (RCTs). Methods PubMed and Scopus databases were systematically searched up to October 2020 to identify eligible RCTs. Meta-analysis outcomes were risk of incidence of upper (URTIs ) and lower (LRTIs ) respiratory tract infections. A random-effects model was used to pool the relative risks (RR) and corresponding 95 % confidence intervals (CI) for outcomes following conception of PFDP. Results A total of 22 RCTs, with a total sample size of 10,190 participants, were included in this meta-analysis. Compared with placebo, consumption of PFDP had a significant protective effect against RTIs in the overall analysis (RR = 0.81, 95 %CI: 0.74 to 0.89) and in children (RR = 0.82, 95 %CI: 0.73 to 0.93), adults (RR = 0.81, 95 %CI: 0.66 to 1.00), and elderly population (RR = 0.78, 95 %CI: 0.61 to 0.98). The significant decreased risk of RTIs was also observed for URTIs (RR = 0.83, 95 %CI: 0.73 to 0.93), while, this effect was marginal for LRTIs (RR = 0.78, 95 %CI: 0.60 to 1.01, P = 0.06). The disease-specific analysis showed that PFDP have a protective effect on pneumonia (RR = 0.76, 95 %CI: 0.61 to 0.95) and common cold (RR = 0.68, 95 %CI: 0.49 to 0.96). Conclusions Consumption of PFDP is a potential dietary approach for the prevention of RTIs.

Metformin and breast cancer risk: A meta-analysis and critical literature review.

2012 ◽  
Vol 30 (27_suppl) ◽  
pp. 25-25
Author(s):  
Nananda Col ◽  
Leslie Ochs ◽  
Vicky Springmann ◽  
Aaron K Aragaki ◽  
Rowan T. Chlebowski
Keyword(s):  
Breast Cancer ◽  
Breast Cancer Risk ◽  
Cancer Risk ◽  
Literature Review ◽  
Cancer Incidence ◽  
Invasive Breast Cancer ◽  
Meta Analysis ◽  
Breast Cancer Incidence ◽  
Cochrane Library ◽  
Study Quality

25 Background: Observational studies have suggested that metformin, commonly used for diabetes treatment that increases insulin sensitivity and improves glycemic control, decreases the incidence of several common cancers. However, findings regarding metformin and breast cancer incidence have been mixed. To explore this issue, a systematic literature review and meta-analysis were performed with a focus on potential biases. Methods: We conducted a comprehensive literature search for all pertinent studies addressing metformin use and breast cancer risk by searching Pub Med, Cochrane Library, Scopus (which includes Embase, ISI Web of Science) using the Mesh terms: "metformin" or "biguanides" or "diabetes mellitus, type 2/therapy" and "cancer" or "neoplasms". When multiple hazard ratios (HR) or odds ratio (OR) were reported, the most adjusted estimate was used in the base-case analysis. We pooled the adjusted HR using and performed sensitivity analyses on duration of metformin use (> or < 3 years use), study quality (assessed using the GRADE system), and initial observation year of the cohort (before vs after 1997). Results: From a total of 421 citations, 13 full-text articles were considered, and 7 independent studies were included. All were observational (4 cohort and 3 case control). Our combined OR for metformin association with invasive breast cancer of all 7 studies was 0.83 (95% CI, 0.71-0.97). Funnel plot analyses did not suggest publication bias. Stronger associations were found when analyses were limited to studies estimating the impact of longer metformin duration (OR = 0.75. 95% CI, 0.62-0.91) or among studies that began observing their cohort before 1997 (OR=0.68. 95% CI, 0.55-0.84). Stratification according to study quality did not affect the combined OR but higher quality studies had smaller CI and achieved statistical significance. Interpretation is limited by the observational nature of reports and different comparison groups. Conclusions: Our analyses support a protective effect of metformin on invasive breast cancer incidence among postmenopausal women with diabetes. Clinical trials are needed to determine whether metformin reduces breast cancer risk.

scholarly journals Association between stress and breast cancer in women: a meta-analysis

2009 ◽  
Vol 25 (suppl 3) ◽  
pp. S453-S463 ◽  
Author(s):  
Míria Conceição Lavinas Santos ◽  
Bernardo Lessa Horta ◽  
João Joaquim Freitas do Amaral ◽  
Paula Frassinetti Castelo Branco Camurça Fernandes ◽  
Cristina Maria Galvão ◽  
...  
Keyword(s):  
Breast Cancer ◽  
Life Events ◽  
Stressful Life Events ◽  
Meta Analysis ◽  
Breast Cancer Incidence ◽  
Stressful Events ◽  
Stressful Life ◽  
Cochrane Library ◽  
Relative Risks ◽  
Rule Out

The objective of the current meta-analysis was to verify the association between stressful life events and primary breast cancer incidence in women. A total of 618 studies from 1982-2007 were found in the PubMed, LILACS, and Cochrane Library databases. Methodological quality was evaluated according to the Downs & Black criteria. Eight studies were selected (six case-controls and two cohorts). The studies were grouped in three analyses, two of which based on the categories widowhood and divorce and the other based on self-rated intensity and frequency of stressful events. Relative risks were: widowhood 1.04 (95%CI: 0.75-1.44; p = 0.800); divorce 1.03 (95%: 0.72-1.48; p = 0.850); and intensity/frequency of stress 1.73 (95%CI: 0.98-3.05; p = 0.059). We conclude that stressful life events as a whole are not associated with risk of breast cancer in women. However, it is not possible to rule out high-intensity stress as a risk factor for breast cancer.

scholarly journals Dairy Consumption and Risk of Conventional and Serrated Precursors of Colorectal Cancer: A Systematic Review and Meta-Analysis of Observational Studies

2021 ◽  
Vol 2021 ◽  
pp. 1-15
Author(s):  
Li-Lianagzi Guo ◽  
Yu-Ting Li ◽  
Jun Yao ◽  
Li-Sheng Wang ◽  
Wei-Wei Chen ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Cohort Studies ◽  
Dairy Products ◽  
Observational Studies ◽  
Meta Analysis ◽  
Case Control ◽  
Case Control Studies ◽  
Dairy Consumption ◽  
Fermented Dairy Products ◽  
Fermented Dairy

Objective. The consumption of dairy is associated with decreased risk of colorectal cancer (CRC), but few studies have assessed the relationship between dairy consumption and precursors of CRC. Therefore, we performed the first meta-analysis to further evaluate this association. Methods. PubMed, Embase, Scopus, and Web of Science databases were searched through July 2020 for observational studies. Study-specific risk estimates for the highest versus lowest category were pooled using the random-effects and fixed-effects model. The methodological quality of included studies was assessed using the ROBINS-I Scale. Results. A total of 12 studies were included (3 cohort studies and 9 case-control studies). Compared with the lowest level consumption, fermented dairy products had a decreased risk of precursors of CRC in both cohort (RR = 0.92 95% CI: 0.87–0.97) and case-control studies (RR = 0.98 95% CI: 0.96–0.99). Total dairy (RR = 0.80 95% CI: 0.68–0.96) and cheese (RR = 0.96 95% CI: 0.93–0.99) consumption was inversely associated with the risk in case-control studies whereas yogurt consumption was inversely associated with the risk in cohort studies (RR = 0.91 95%CI: 0.86–0.96). No significant associations were found for consumption of total milk and non/low-fat milk. For dose-response analyses, evidence of linear association was found in total dairy and yogurt consumption. The risk decreased by 12% for an increment of 200 g/d total dairy consumption (RR = 0.88 95% CI: 0.81–0.95) and decreased by 8% for an increment of 50 g/d yogurt consumption (RR = 0.92 95% CI: 0.85–0.99). Conclusions. Fermented dairy products, specifically yogurt and cheese, were significantly associated with decreased risk of conventional and serrated precursors of colorectal cancer.

scholarly journals Protective effect of yoghurt consumption onHelicobacter pyloriseropositivity in a Mexican population

2007 ◽  
Vol 10 (11) ◽  
pp. 1283-1287 ◽  
Author(s):  
India J Ornelas ◽  
Marcia Galvan-Potrillo ◽  
Lizbeth López-Carrillo
Keyword(s):  
Protective Effect ◽  
Dairy Products ◽  
Dairy Product ◽  
Population Based ◽  
Mexican Population ◽  
Logistic Regression Models ◽  
Product Consumption ◽  
Fermented Dairy Products ◽  
H Pylori ◽  
Fermented Dairy

AbstractObjectiveThe aim of the study was to determine the relationship between fermented and unfermented dairy product consumption andHelicobacter pyloriseropositivity in a Mexican population.DesignDietary interviews were conducted as part of a population-based case–control study in 2005. Serum was obtained for each participant to determineH. pyloriseropositivity status. Adjusted odds ratios were estimated from multivariate logistic regression models.SettingMexico City, Mexico.SubjectsA random sample of 464 healthy adult residents.ResultsThe overall seroprevalence ofH. pyloriin the study sample was 75.4%. In fully adjusted models, compared with those who did not consume yoghurt, there was a protective effect of eating up to one serving per week of yoghurt and more than one serving per week of yoghurt (odds ratio (OR) = 0.57, 95% confidence interval (CI) 0.35–0.94 and OR = 0.45, 95% CI 0.24–0.86, respectively), with aPfor trend of 0.01. There were no effects for the consumption of unfermented dairy products (milk and cheese).ConclusionsThis study suggests that yoghurt consumption may have a protective effect againstH. pyloriseropositivity. Additional studies are needed to determine whether consumption of yoghurt or other fermented dairy products can prevent or eradicateH. pyloriinfection.

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