Περίληψη:
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.
Συγγραφείς:
Duarte-Salles, Talita
Fedirko, Veronika
Stepien, Magdalena and
Trichopoulou, Antonia
Bamia, Christina
Lagiou, Pagona and
Lukanova, Annekatrin
Trepo, Elisabeth
Overvad, Kim and
Tjonneland, Anne
Halkjaer, Jytte
Boutron-Ruault, Marie-Christine
and Racine, Antoine
Cadeau, Claire
Kuehn, Tilman and
Aleksandrova, Krasimira
Trichopoulos, Dimitrios
Tsiotas,
Konstantinos
Boffetta, Paolo
Palli, Domenico
Pala, Valeria
and Tumino, Rosario
Sacerdote, Carlotta
Panico, Salvatore and
Bueno-de-Mesquita, H. B(as)
Dik, Vincent K.
Peeters, Petra H.
and Weiderpass, Elisabete
Gram, Inger Torhild
Hjartaker, Anette
and Ramon Quiros, Jose
Fonseca-Nunes, Ana
Molina-Montes, Esther
and Dorronsoro, Miren
Navarro Sanchez, Carmen
Barricarte,
Aurelio
Lindkvist, Bjorn
Sonestedt, Emily
Johansson,
Ingegerd
Wennberg, Maria
Khaw, Kay-Tee
Wareham, Nick and
Travis, Ruth C.
Romieu, Isabelle
Riboli, Elio
Jenab, Mazda
