There's a yogurt for everybody

How is high dairy consumption related to the risk of liver cancer?

Various dairy products

Results from a large prospective cohort study of total dairy consumption suggest that a higher intake of yogurt is not associated with an increased risk of hepatocellular carcinoma.

Worldwide, hepatocellular carcinoma is the sixth most commonly diagnosed type of cancer and the third most common cause of cancer-related deaths. It is known as highly malignant and is usually diagnosed in a later stadium with limited treatment options. During 11 years the European Prospective Investigation into Cancer and Nutrition cohort-study followed-up on 477,206 participants. They included a nested case-control analysis (N=122) to assess the HCC risk factors, such as hepatitis B / C virus infections status, liver damage and circulating insulin-like growth factor (IGF)-I levels.

Yogurt is not associated with hepatocellular carcinoma

The researchers found a significant positive HCC risk association for high consumption of total dairy products (HR = 1.66), milk (HR = 1.51) and cheese (HR = 1.56). Only yogurt showed no increased risk for HCC (HR = 0.94). These results were confirmed among hepatitis-free individuals in the nested case-control study. Validation of these findings in other populations is necessary.

Source: Duarte-Salles T. et al., October 2014, Int J Cancer, Vol 135 (7), pg. 1662-1672.


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