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Dairy product consumption and lung cancer risk: A prospective analysis.
Doàn, Lan N; Hu, Chenxiao; Zhang, Zhenzhen; Shannon, Jackilen; Bobe, Gerd; Takata, Yumie.
Afiliación
  • Doàn LN; College of Health, Health Promotion and Health Behavior Program, Oregon State University, Corvallis, OR, USA; Department of Population Health, Section for Health Equity, NYU Grossman School of Medicine, New York, NY, USA.
  • Hu C; College of Sciences, Department of Statistics, Oregon State University, Corvallis, OR, USA.
  • Zhang Z; Division of Oncological Sciences, Knight Cancer Institute, Oregon Health & Science University, Portland, OR, USA.
  • Shannon J; Division of Oncological Sciences, Knight Cancer Institute, Oregon Health & Science University, Portland, OR, USA.
  • Bobe G; Linus Pauling Institute, Oregon State University, Corvallis, OR, USA.
  • Takata Y; College of Health, Nutrition Program, Oregon State University, Corvallis, OR, USA. Electronic address: yumie.takata@oregonstate.edu.
Clin Nutr ESPEN ; 57: 423-429, 2023 10.
Article en En | MEDLINE | ID: mdl-37739689
BACKGROUND & AIM: Current evidence on prospective associations between dairy product, dairy fat and lactose intakes and lung cancer risk is limited and inconsistent. We conducted a prospective analysis of associations of lung cancer risk with dairy product intakes in the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial (PLCO) cohort. METHODS: Pre-diagnostic dairy product intake was assessed through a validated Diet History Questionnaire. All incident lung cancer cases were pathologically verified. Multivariable Cox regression was used to calculate hazard ratios (HR) and 95% confidence intervals (CI) for associations of lung cancer risk with intakes of total, full-fat, low-fat dairy, fermented or non-fermented dairy products; milk fat content preference; and intakes of total and saturated fats and lactose from dairy products. RESULTS: Among 101,709 adults (mean age of 65.5 years), a total of 1583 lung cancer cases were identified during 1,167,239 person-years of follow up. Mean total dairy product intake was 156 g/1000 kilocalories (kcal), including 20 g/1000 kcal from fermented dairy products. Total dairy intake was not associated with lung cancer risk (HR [95% CI] = 1.03 [0.89-1.18]) comparing the highest quartile with the lowest. Fermented dairy intake was inversely associated with lung cancer risk (0.85 [0.72-0.99]). In contrast, there were no statistically significant associations with low-fat, full-fat or non-fermented dairy product intakes. The preference of whole milk when consuming milk as beverage was associated with a higher risk of lung cancer than the preference of <0.5% fat milk (1.24 [1.03-1.49]). Total fat, saturated fat and lactose intakes from dairy products each were not associated with lung cancer risk. CONCLUSIONS: Our results suggest an inverse association of lung cancer risk with fermented dairy intake and a positive association with the whole milk preference in a US population. Future studies exploring underlying molecular mechanisms are warranted.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Lactosa / Neoplasias Pulmonares Tipo de estudio: Etiology_studies / Prognostic_studies / Risk_factors_studies Límite: Adult / Aged / Animals / Humans / Male Idioma: En Revista: Clin Nutr ESPEN Año: 2023 Tipo del documento: Article País de afiliación: Estados Unidos Pais de publicación: Reino Unido

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Lactosa / Neoplasias Pulmonares Tipo de estudio: Etiology_studies / Prognostic_studies / Risk_factors_studies Límite: Adult / Aged / Animals / Humans / Male Idioma: En Revista: Clin Nutr ESPEN Año: 2023 Tipo del documento: Article País de afiliación: Estados Unidos Pais de publicación: Reino Unido