@article{3163169,
    title = "Dairy products and risk of hepatocellular carcinoma: The European
Prospective Investigation into Cancer and Nutrition",
    author = "Duarte-Salles, Talita and Fedirko, Veronika and Stepien, Magdalena and and Trichopoulou, Antonia and Bamia, Christina and Lagiou, Pagona and and Lukanova, Annekatrin and Trepo, Elisabeth and Overvad, Kim and and Tjonneland, Anne and Halkjaer, Jytte and Boutron-Ruault, Marie-Christine and and Racine, Antoine and Cadeau, Claire and Kuehn, Tilman and and Aleksandrova, Krasimira and Trichopoulos, Dimitrios and Tsiotas, and Konstantinos and Boffetta, Paolo and Palli, Domenico and Pala, Valeria and and Tumino, Rosario and Sacerdote, Carlotta and Panico, Salvatore and and Bueno-de-Mesquita, H. B(as) and Dik, Vincent K. and Peeters, Petra H. and and Weiderpass, Elisabete and Gram, Inger Torhild and Hjartaker, Anette and and Ramon Quiros, Jose and Fonseca-Nunes, Ana and Molina-Montes, Esther and and Dorronsoro, Miren and Navarro Sanchez, Carmen and Barricarte, and Aurelio and Lindkvist, Bjorn and Sonestedt, Emily and Johansson, and Ingegerd and Wennberg, Maria and Khaw, Kay-Tee and Wareham, Nick and and Travis, Ruth C. and Romieu, Isabelle and Riboli, Elio and Jenab, Mazda",
    journal = "International Journal  of Cancer",
    year = "2014",
    volume = "135",
    number = "7",
    pages = "1662-1672",
    publisher = "Wiley",
    issn = "0020-7136",
    doi = "10.1002/ijc.28812",
    keywords = "hepatocellular carcinoma; dairy products; calcium; prospective cohort",
    abstract = "Intake of dairy products has been associated with risk of some cancers,
but findings are often inconsistent and information on hepatocellular
carcinoma (HCC) risk is limited, particularly from prospective settings.
The aim of our study was to investigate the association between
consumption of total and specific dairy products (milk/cheese/ yogurt)
and their components (calcium/vitamin D/fats/protein), with first
incident HCC (N-cases=191) in the European Prospective Investigation
into Cancer and Nutrition cohort, including a nested case-control subset
(N-cases=122) with the assessment of hepatitis B virus/hepatitis C virus
infections status, liver damage and circulating insulin-like growth
factor (IGF)-I levels. For cohort analyses, multivariable-adjusted Cox
proportional hazard models were used to estimate hazard ratios (HRs) and
95% confidence intervals (95% CI). For nested case-control analyses,
conditional logistic regression was used to calculate odds ratios and
95% CI. A total of 477,206 participants were followed-up for an average
of 11 years (person-years follow-up=5,415,385). In the cohort study, a
significant positive HCC risk association was observed for total dairy
products (highest vs. lowest tertile, HR=1.66, 95% CI: 1.13-2.43;
p(trend)=0.012), milk (HR=1.51, 95% CI: 1.02-2.24; p(trend=)0.049), and
cheese (HR=1.56, 95% CI: 1.02-2.38; p(trend)=0.101), but not yogurt
(HR=0.94, 95% CI: 0.65-1.35). Dietary calcium, vitamin D, fat and
protein from dairy sources were associated with increased HCC risk,
whereas the same nutrients from nondairy sources showed inverse or null
associations. In the nested case-control study, similar results were
observed among hepatitis-free individuals. Results from this large
prospective cohort study suggest that higher consumption of dairy
products, particularly milk and cheese, may be associated with increased
HCC risk. Validation of these findings in other populations is
necessary. Potential biologic mechanisms require further exploration.
What’s new?
Currently, the role of dairy product intake in the development of
hepatocellular carcinoma (HCC) is unclear. Using detailed data from a
large multi-centric prospective cohort, this study investigated the
association between consumption of total and specific dairy products
with first incident HCC. The study found that higher dairy product
consumption, particularly milk and cheese, was associated with increased
HCC risk. Dietary calcium, vitamin D, fat and protein did not explain
the observed associations. However, higher circulating IGF-I levels may
play a role."
}