An Overview on Association Between Dairy Products Consumption and Breast Cancer View PDF

Vangala Pranathi
Medicine, Davao Medical School Foundation, Medical School Dr, Davao City, Philippines

Published on: 2024-10-11

Abstract

Women are more likely to get breast cancer (BC) than any other type of cancer in the world. It may be helpful to estimate the BC risk associated with dairy consumption from the perspective of public health. There are conflicting results from epidemiological studies regarding dairy consumption and BC risk. We therefore examined the relationship between dairy food consumption and BC development. In this study, we summarized and quantified the latest findings on milk consumption and BC based on a systematic literature review. A search for relevant English-language publications was conducted in several databases until January 2022. A total of 106 articles were identified, but only 44 met the criteria for inclusion. Among those studies, there were retrospective studies, cross-sectional studies, and prospective studies. There was a negative correlation between dairy consumption and BC risk overall. A balanced diet may include dairy products as part of a healthy diet, as further studies will clarify their role in human health.

Keywords

Breast cancer, Dairy products, Milk products, Systematic review

Introduction

Women are most frequently diagnosed and killed by BC around the world. Currently, BC is the most commonly diagnosed cancer in the world, overtaking lung cancer. There is a woman diagnosed with BC every 14 s somewhere in the world. There will be more than 2.3 million women diagnosed with BC worldwide in 2020, and more than 685,000 women will die from the disease [1]. A person’s diet and lifestyle are thought to be effective cancer prevention strategies because they are modifiable. As a result of sedentary behavior reductions, alcohol consumption reductions, and smoking cessation, BC risk is thought to be reduced. Cancer incidence and health are influenced by dietary choices in one sense. A number of recent studies have examined the association between food and BC. The mediterranean diet may reduce the risk of BC, according to some evidence [2, 3]. There have been numerous studies on the effects of milk, dietary fiber, and soy products on the risk of colon cancer. Moreover, consuming more dairy calories and milk was associated with a greater risk of BC. There has been a considerable amount of research on the impact of milk products on BC risk; however, the results were inconsistent. In support of the basic theory that a dairy diet reduces BC risk, calcium, vitamin D, and lactoferrin are cited as anticarcinogenic agents. It has been suggested that these compounds may help to reduce the risk of BC, and they are mostly found in dairy products. In contrast, dairy products appear to increase the risk of developing BC [3]. Consumption of dairy products may be related to higher levels of dietary fat, particularly saturated fat, which is associated with a higher risk of developing BC. Additionally, milk contains a number of pollutants and compounds that may pose a health risk to humans, such as estrogen, which has been linked to an increase in DNA replication and mitotic activity, as well as insulinlike growth factor I (IGF-I), which promotes BC cell proliferation [4]. Consequently, no dose-response correlations exist for dairy foods in relation to incidence of BC development. Therefore, the objective of this review was to summarize the association between milk product intake and BC risk. Assessment of the BC risk associated with dairy consumption may assist physicians and public health officials in making policy decisions. A systematic review was conducted on the association between dairy food consumption and BC risk during the last 15 years from 1st January 2008 to 31st January 2022, and on the relationship between each type of milk product and BC risk [5].