Milk and dairy products reduce the risk of breast cancer by about 9%

Results of a comprehensive analysis of published papers showed that consumption of dairy products reduced the risk of breast cancer by about 9%, with this effect being more pronounced in women after middle age.

A group of Korean experts has just released the results of a comprehensive analysis of published articles to date on the relationship between the consumption of milk and dairy products and the risk of breast cancer, showing that the use of dairy products helps reduce the risk of the disease.

In the latest issue of the international scientific journal Nutrition Research, a research team led by Professor Kim Jeong Seon of the Department of Cancer Epidemiology of the International Graduate School of Cancer Research at the National Cancer Center of Korea conducted a meta-analysis of 51 research articles published worldwide up to December 2024 on the relationship between dairy product consumption and breast cancer risk, and estimated the level of breast cancer risk according to dairy product consumption.

The total number of breast cancer patients analyzed was 62,602 cases. The analysis results showed that the consumption of dairy products reduced the risk of breast cancer by about 9%, this effect was more pronounced in women after middle age. Specifically, women aged 45 and over who consumed dairy products had a 19% lower risk of breast cancer.

Additionally, higher intakes of low-fat dairy products were associated with a more pronounced protective effect in premenopausal women. Fermented dairy products, including yogurt, were significantly associated with a 9% reduction in breast cancer risk in postmenopausal women.

According to Professor Kim Jeong Seon, consumption of dairy products showed a significant association with a reduced risk of breast cancer overall, and the strongest association was observed for low-fat and fermented dairy products.

The research team analyzed that vitamin D found in dairy products contributes to inhibiting cancer growth by reducing the levels of insulin and insulin-like growth factors. The study showed that dairy products are effective in preventing breast cancer because they are a rich source of calcium, which can affect cell proliferation, differentiation and inhibit tumor growth.

In addition, physiologically active compounds present in dairy products inhibit the proliferation, metastasis, and angiogenesis of breast cancer cells.

However, the study found a significant positive correlation, with higher milk intake being associated with a 31% higher risk of estrogen receptor (ER) negative breast cancer, a type of cancer characterized by few or no receptors on the surface of cancer cells to which the female hormone estrogen can bind, making it more difficult to treat than regular breast cancer.

The researchers explain that while consuming dairy products has a general inhibitory effect on breast cancer, it increases the risk of developing a specific type of breast cancer – estrogen receptor (ER) negative breast cancer, so further research is needed.

Professor Kim recommends paying attention to the positive results associated with the use of low-fat dairy products and fermented milk in breast cancer prevention. However, because the effects of dairy product consumption may vary depending on age and menopausal status, this factor should be considered when developing a diet.

In a related development, according to data analysis by the Korean Breast Cancer Association, breast cancer is the most common cancer among Korean women today. In 2024 alone, the number of newly diagnosed cases was 36,650 cases (35,366 women and 129 men), accounting for 21.8% of all cancer cases among women nationwide.

However, thanks to the implementation of a national health screening program, the rate of early diagnosis is increasing, along with the application of standard treatment methods appropriate to each disease characteristic, the mortality rate is on the decline. Last year, the age-adjusted mortality rate of breast cancer patients in Korea was recorded at 5.8/100,000 people, lower than the US (12.2), the UK (14) and Japan (9.7).

The exact cause of breast cancer is still unclear, but many studies indicate that there are many complex interacting risk factors. Common factors include: female hormone receptor status, family history, dietary habits and environmental factors. Among these, the factor that is currently receiving attention is dietary habits, because this is a risk factor that can be controlled.

Experts recommend building a healthy diet with lots of fruits, vegetables and whole grains, exercising regularly, maintaining a reasonable weight, quitting smoking and limiting alcohol./.

(Vietnam News Agency/Vietnam+)

Source: https://www.vietnamplus.vn/sua-va-san-pham-tu-sua-giup-giam-nguy-co-ung-thu-vu-khoang-9-post1037752.vnp