Higher Yogurt Consumption Is Associated With Lower Risk of Colorectal Cancer: A Systematic Review and Meta-Analysis of Observational Studies

Sun, Jiangjie; Song, Junjie; Yang, Jie; Chen, Le; Wang, Zuochuan; Duan, Meiwen; Yang, Shuhui; Hu, Chengyang; Bi, Qingquan

doi:10.3389/fnut.2021.789006

Cited by 12 publications

(6 citation statements)

References 89 publications

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“…The recent analysis of evidence from a European cohort confirmed a decreased risk of CRC linked to dairy food and calcium [5]. Sun et al recently reported an inverse relationship between yoghurt and CRC overall, despite the geographical stratification showing no significant association between dairy and CRC based on Asian studies [6].…”

Section: Introductionmentioning

confidence: 98%

Consumption of Yoghurt and Other Dairy Products and Risk of Colorectal Cancer in Iran: The IROPICAN Study

et al. 2022

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Background: There is evidence of an inverse association between yoghurt intake and risk of colorectal cancer (CRC). We aimed at investigating the association between the intake of yoghurt and other dairy foods consumed in Iran and CRC risk. Methods: Our analysis included 4070 subjects within the IROPICAN (Iran Study of Opium and Cancer) study. Detailed information was collected by the use of validated questionnaires. We estimated adjusted odds ratios (OR) and 95% confidence intervals (CI) for the association between the intake of total dairy products, and, separately, of yoghurt, milk, cheese, kashk, dough, cream, ice cream, and other milk products, and CRC using unconditional logistic regression analyses. The intake was categorized in tertiles. Results: Overall, we analyzed 865 cases and 3205 controls. Total dairy products intake was not associated with CRC. The OR for one tertile increase (OR_T) in yoghurt intake was 0.97 (95% CI 0.87–1.08) for CRC and 0.66 (95% CI 0.52–0.84) for proximal colon cancer. Cream intake was associated with CRC (OR_T3 = 1.33, 95% CI 1.08–1.64), colon (OR_T3 = 1.37, 95% CI 1.03–1.81), and proximal cancer (OR_T3 = 1.29, 95% CI 1.04–1.61). The OR of distal colon cancer for ice cream intake was 0.59 (95% CI 0.43–0.82). Other dairy products were not associated with CRC risk.

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Section: Introductionmentioning

confidence: 98%

Consumption of Yoghurt and Other Dairy Products and Risk of Colorectal Cancer in Iran: The IROPICAN Study

et al. 2022

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“…Eating fermented foods has traditionally been associated with health benefits. In epidemiological studies, fermented dairy products have been associated with a reduced risk of metabolic syndrome [ 186 ], a reduced risk of obesity [ 200 ], a reduced risk of cardiovascular disease [ 201 ], and a reduced risk of colon cancer [ 202 , 203 ]. The consumption of fermented soybeans (miso and natto) has been associated with a reduced risk of hypertension [ 204 ] and a reduced cardiovascular risk [ 205 ].…”

Section: Fermented Food—sources Of Probiotics For Human Healthmentioning

confidence: 99%

The Potential Impact of Probiotics on Human Health: An Update on Their Health-Promoting Properties

Maftei,

Raileanu,

Balta

et al. 2024

Microorganisms

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Probiotics, known to be live microorganisms, have been shown to improve or restore the gut microbiota, which in turn has been linked to improved health. It is believed that probiotics are the modern equivalent of a panacea, with claims that they may treat or prevent different diseases both in children and adults (e.g., from colic in babies to cardiovascular disease, respiratory infection, and cancer in adults). Ever since the early 2000s, probiotic-based fermented foods have had a resurgence in popularity, mostly due to claims made regarding their health benefits. Fermented foods have been associated with the prevention of irritable bowel syndrome, lactose intolerance, gastroenteritis, and obesity, but also other conditions such as chronic diarrhea, allergies, dermatitis, and bacterial and viral infections, all of which are closely related to an unhealthy lifestyle. Recent and ongoing developments in microbiome/microbiota science have given us new research directions for probiotics. The new types, mechanisms, and applications studied so far, and those currently under study, have a great potential to change scientific understanding of probiotics’ nutritional applications and human health care. The expansion of fields related to the study of the microbiome and the involvement of probiotics in its improvement foreshadow an era of significant changes. An expanding range of candidate probiotic species is emerging that can address newly elucidated data-driven microbial niches and host targets. In the probiotic field, new variants of microbiome-modulating interventions are being developed, including prebiotics, symbiotics, postbiotics, microbial consortia, live biotherapeutic products, and genetically modified organisms, with renewed interest in polyphenols, fibers, and fermented foods to ensure human health. This manuscript aims to analyze recent, emerging, and anticipated trends in probiotics (sources, doses, mechanism of action, diseases for which probiotics are administered, side effects, and risks) and create a vision for the development of related areas of influence in the field.

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“…While the overall microbiome effects of specific fermented products vary, yogurt consumption has been associated with decreased risk of several cancers [86,87]. A large meta-analysis has demonstrated that high yogurt consumption is associated with low colon cancer risk [88].…”

Section: Microbiome/dysbiosis and Crcmentioning

confidence: 99%

Role of Diet in the Pathogenesis of Colorectal Polyps and Cancer

Patel¹,

Houston²,

Saadeh³

et al. 2022

RPN

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Colorectal cancer (CRC) is currently the third most common cancer within the United States among both males and females, with increasing rates occurring in younger individuals compared to the past. Multiple environmental and social aspects including diet may be contributing to this increase in CRC rates. The aim of this review is to examine foods containing high fructose corn syrup, processed meats, and red meats which have shown to be linked to an increase in incidence of CRC. These foods can be a cause for disruption in a healthy microbiome leading to dysbiosis, which can have downstream effects on CRC formation. With the current data showing evidence of potential triggers and associations leading to CRC, more studies are needed to help directly link these dietary components and their pathways to cancer formations.

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Higher Yogurt Consumption Is Associated With Lower Risk of Colorectal Cancer: A Systematic Review and Meta-Analysis of Observational Studies

Cited by 12 publications

References 89 publications

Consumption of Yoghurt and Other Dairy Products and Risk of Colorectal Cancer in Iran: The IROPICAN Study

Consumption of Yoghurt and Other Dairy Products and Risk of Colorectal Cancer in Iran: The IROPICAN Study

The Potential Impact of Probiotics on Human Health: An Update on Their Health-Promoting Properties

Role of Diet in the Pathogenesis of Colorectal Polyps and Cancer

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