Milk and dairy products consumption and the risk of oral or oropharyngeal cancer: A meta-analysis

2019 ◽  
Author(s):  
Jian Yuan ◽  
Wen Li ◽  
Wei Sun ◽  
Shuli Deng
Keyword(s):  
Cancer Risk ◽  
Oropharyngeal Cancer ◽  
Dairy Products ◽  
Meta Analysis ◽  
Positive Association ◽  
Milk Consumption ◽  
Inverse Association ◽  
Oral Cancer Risk ◽  
Milk And Dairy Products

Abstract Background Previous studies have been conducted to assess the association of milk and dairy products consumption and oral or oropharyngeal cancer risk, with inconsistent results. We therefore conducted a meta-analysis to explore the role of milk and dairy products consumption on oral or oropharyngeal cancer risk.Methods Databases of PubMed, Embase and Chinese Wanfang database were investigated until June 30th, 2019. The overall and subgroup associations were pooled with odds ratios (OR) and 95% confidence intervals (CI).Results This study involving 4635 cases and 50777 participants from 12 publications suggested that an inverse association was found between milk and dairy products consumption and oral or oropharyngeal cancer risk (OR= 0.74, 95%CI= 0.59-0.92; I2= 65.9%, Pfor heterogeneity = 0.001). Four studies reported milk consumption on oral cancer risk, but no significant association was found (OR= 0.91, 95%CI= 0.61-1.37). Six studies about milk consumption and oropharyngeal cancer risk found that there was a positive association between them (OR= 0.63, 95%CI= 0.44-0.90).Conclusion Findings from our meta-analysis indicated that milk and dairy products consumption may be associated with decreased risk of oral or oropharyngeal cancer.

scholarly journals Milk and dairy products consumption and the risk of oral or oropharyngeal cancer: a meta-analysis

2019 ◽  
Vol 39 (12) ◽  
Author(s):  
Jian Yuan ◽  
Wen Li ◽  
Wei Sun ◽  
Shuli Deng
Keyword(s):  
Cancer Risk ◽  
Oropharyngeal Cancer ◽  
Dairy Products ◽  
Meta Analysis ◽  
Positive Association ◽  
Milk Consumption ◽  
Inverse Association ◽  
Oral Cancer Risk ◽  
Milk And Dairy Products

Abstract The present meta-analysis was conducted to explore the role of milk and dairy products consumption on oral or oropharyngeal cancer risk. PubMed, Embase and Chinese Wanfang databases were investigated until 30 June 2019. The overall and subgroup associations were pooled with odds ratios (ORs) and 95% confidence intervals (CIs). As a result, the present study involving 4635 cases and 50777 participants from 12 publications suggested that an inverse association was found between milk and dairy products consumption and oral or oropharyngeal cancer risk (OR = 0.74, 95% CI = 0.59–0.92; I2 = 65.9%, Pfor heterogeneity=0.001). Four studies reported milk consumption on oral cancer risk, but no significant association was found (OR = 0.91, 95% CI = 0.61–1.37). Six studies about milk consumption and oropharyngeal cancer risk found that there was a positive association between them (OR = 0.63, 95% CI = 0.44–0.90). In conclusion, findings from our meta-analysis indicated that milk and dairy products consumption may be associated with decreased risk of oral or oropharyngeal cancer.

scholarly journals Dietary vitamin A intake and the risk of ovarian cancer: a meta-analysis

2020 ◽  
Vol 40 (4) ◽  
Author(s):  
Qiaoqiao Wang ◽  
Chaying He
Keyword(s):  
Ovarian Cancer ◽  
Cancer Risk ◽  
Vitamin A ◽  
Meta Analysis ◽  
Positive Association ◽  
Dietary Vitamin ◽  
Ovarian Cancer Risk ◽  
Inverse Association ◽  
Case Control Studies ◽  
North Americans

Abstract BACKGROUND: Previous studies have demonstrated some associations between dietary vitamin A intake and ovarian cancer risk with an inconsistent relationship. We therefore performed the present study to further explore the association between them. METHODS: Databases of PubMed, Embase, and Web of Science were retrieved up to September 1, 2019. Summarized relative risk (RR) with corresponding 95% confidence intervals (CI) were calculated. Stata 14.0 software was used for data analysis. RESULTS: Fifteen articles involving 4882 cases and 443,179 participants were included in this meta-analysis. A positive association between dietary vitamin A intake and ovarian cancer risk was found (RR = 0.816, 95%CI = 0.723–0.920, I2 = 48.4%, Pfor heterogeneity = 0.019). Significant association was also found in case–control studies (RR = 0.769, 95%CI = 0.655–0.902), but not in cohort studies. When we performed the analysis between ovarian cancer risk and geographic locations, we found an inverse association in North American populations (RR = 0.825, 95%CI = 0.720–0.946), instead of other populations. CONCLUSIONS: In summary, findings from the present study suggested that higher dietary intake of vitamin A may contribute to the lower development of ovarian cancer, especially among North Americans.

scholarly journals Assessment of Milk Consumption and Lactose Intolerance among Self Perceived Lactose Intolerant Student of Abia State Polytechnic, Aba, Nigeria

2021 ◽  
pp. 31-37
Author(s):  
O. E. Elekwachi ◽  
O. C. Afam-Anene ◽  
C. O. Asinobi
Keyword(s):  
Dairy Products ◽  
Lactose Intolerance ◽  
Low Frequency ◽  
Ice Cream ◽  
Tolerance Test ◽  
Hospitality Management ◽  
Milk Consumption ◽  
Dairy Consumption ◽  
Nutritional Needs ◽  
Milk And Dairy Products

Objective: The study assessed milk consumption and prevalence of lactose intolerance among self-perceived lactose intolerant students of Abia State Polytechnic, Aba. Subject and Methods: The study involved 121 self-reported lactose intolerants students from which 76 students with confirmed cases of lactose intolerant were selected from two purposively selected departments namely: Food Science and Technology (F.S.T) and Hospitality Management Technology (H.M.T) Abia State Polytechnic Aba. Questionnaires were used to collect information on dairy consumption and self- perceived intolerance to milk; while milk tolerance test was used to investigate the incidence of lactose tolerance among the student Results: The result shows that self-perceived lactose intolerance was higher (89%) than the estimated prevalence of (79%) among the students. The majority of the students consumed milk and dairy products, with percentages of 100%, 82%, 72%, and 100% for milk, ice cream, yoghurt, and flavored dairy products, respectively. The frequency and serving portions consumed per day were small. The percentages were 24%, 17%, 16%, and 15% for milk, ice cream, yoghurt, and flavored dairy products, respectively. None of the subjects consumed up to 2 serving of milk per day. Conclusion: The result shows that a high percentage of the students still consume milk and dairy products, irrespective of their lactose intolerance. This suggests that lactose intolerance could not stop the subjects from consuming milk and dairy products. The low frequency of daily consumers of milk and dairy products coupled with small portion sizes of milk and dairy products indicates that dairy consumption among the subjects was poor and inappropriate. Inappropriate consumption of milk and dairy products would fail to meet the nutritional needs of the consumer.

On Issues of Quality, Hygiene and Safety of Fermented Milk Products: A Review

2021 ◽  
pp. 39-47
Author(s):  
LA Rumyantseva ◽  
OV Vetrova ◽  
AV Istomin
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Fermented Milk ◽  
Human Nutrition ◽  
Quality And Safety ◽  
Milk Products ◽  
Fermented Dairy ◽  
Fermented Milk Products ◽  
Milk And Dairy Products

Introduction. The article presents data on the role of milk and dairy products, including fermented milk products, in the human diet and reflects their important role in providing the body with proteins having a high essential amino acid content. In addition to all health benefits of milk, fermented dairy products have dietary and medicinal properties while their digestibility is higher than that of milk. Objective. To demonstrate the role of fermented milk products in human nutrition and benefits of fermented milk products enriched with probiotic microorganisms for preventive nutrition in the microbiocenosis of the gastrointestinal tract. Materials and methods. The article presents an analytical review of literary sources on the role of milk and dairy products, including fermented milk products, in human nutrition and provides information on the per capita production and consumption of milk and dairy products in the Russian Federation. It also addresses the problem of dysbiosis since fermented dairy technology can pose a serious microbiological risk related to favorable conditions for the growth of extraneous microorganisms coming from raw materials, starter cultures, and equipment during the production process. The absence of stringent quality standards for fermented milk products contributes to manufacturing of various counterfeit foods. Results. The article outlines the main provisions of the expert hygienic assessment of specialized food products for preventive nutrition for the purpose of their state registration on the example of fermented milk bioproducts, defines criteria for assessing the quality and safety of specialized products for dietary nutrition and requirements for technical documentation on these products, and provides the list of necessary documents for expert examination of hygiene and safety of specialized products for therapeutic and preventive nutrition. Conclusion. The permission to use novel fermented milk products as preventive nutrition foods shall be based on results of предassessing their compliance with the requirements of technical regulations of the Customs Union and the Eurasian Economic Union on the quality and safety of products and their raw materials, packaging and labeling.

scholarly journals Biomarkers of Vascular Injury and Type 2 Diabetes: A Prospective Study, Systematic Review and Meta-Analysis

2019 ◽  
Vol 8 (12) ◽  
pp. 2075 ◽  
Author(s):  
Laura Pletsch-Borba ◽  
Cora Watzinger ◽  
Renée Turzanski Fortner ◽  
Verena Katzke ◽  
Lukas Schwingshackl ◽  
...  
Keyword(s):  
Systematic Review ◽  
Type 2 Diabetes ◽  
Vascular Injury ◽  
Prospective Studies ◽  
Meta Analysis ◽  
Positive Association ◽  
Intercellular Adhesion Molecule ◽  
Inverse Association ◽  
A Prospective Study

Data on biomarkers of vascular injury and type 2 diabetes (T2D) risk from prospective studies are lacking. We evaluated seven biomarkers of vascular injury in relation to T2D. Additionally, a meta-analysis was performed. From the EPIC–Heidelberg cohort, 2224 participants were followed-up from baseline for 16 (median) years. E-Selectin, P-Selectin, intercellular adhesion molecule 3 (ICAM3), thrombomodulin, thrombopoietin, glycoprotein IIb/IIIa and fibrinogen levels were measured in baseline blood samples. The systematic review and meta-analysis included prospective studies identified through MEDLINE and Web of Science that investigated the association between mentioned biomarkers and T2D. The study population included 55% women, median age was 50 years, and 163 developed T2D. ICAM3 was associated with lower T2D risk (fully adjusted HRhighest vs. lowest tertile 0.62 (95% CI: 0.43, 0.91)), but no other studies on ICAM3 were identified. Overall, fifteen studies were included in the systematic review and meta-analysis (6,171 cases). E-Selectin was associated with higher T2D risk HRper SD: 1.34 (95% CI: 1.16, 1.54; I2 = 63%, n = 9 studies), while thrombomodulin was associated with lower risk HRper SD: 0.82 (95% CI: 0.71, 0.95; I2 = 0%, n = 2 studies). In the EPIC–Heidelberg, ICAM3 was associated with lower T2D risk. The meta-analysis showed a consistent positive association between E-Selectin and T2D. It was also suggestive of an inverse association between thrombomodulin and T2D, although further studies are needed to corroborate this finding.

Dairy Products, Produce and Other Non-Meat Foods as Possible Sources of Campylobacter jejuni and Campylobacter coli Enteritis

1986 ◽  
Vol 49 (5) ◽  
pp. 347-351 ◽  
Author(s):  
NOREEN V. HARRIS ◽  
TERRI KIMBALL ◽  
NOEL S. WEISS ◽  
CHARLES NOLAN
Keyword(s):  
Relative Risk ◽  
Campylobacter Jejuni ◽  
Dairy Products ◽  
Puget Sound ◽  
Raw Milk ◽  
Campylobacter Coli ◽  
Milk Consumption ◽  
Group Health ◽  
R Factors

To determine the role of dairy products and produce in the occurence of Campylobacter jejuni and Campylobacter coli (CJC) enteritis, we analyzed dietary histories obtained from 218 persons with Campylobacter enteritis who were diagnosed by culture betwen April, 1982, and September, 1983. For comparison, similar histories were obtained from 526 persons without CJC enteritis. Both ill and well subjects were enrollees of the Group Health Cooperative of Puget Sound (GHC). Raw milk (relative risk (RR) = 4.6) and mushrooms (RR = 1.5) were the only non-meat foods consumed significantly more often by cases than by controls. Cases infected with strains carrying plasmid-mediated tetracyline resistance (R factors) were somewhat more likely (RR = 8.5) than those infected with other strains (RR = 2.5) to have acquired their infections from raw milk (P = 0.03). In this population, approximately 10% of the tetracycline-resistant CJC infections were attributable to raw milk consumption as compared to only 2% of the infections with tetracycline-sensitive strains.

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