Cancer and dairy
March 15, 2013
PATIENTS who consume high-fat
dairy products following breast
cancer diagnosis increase their
mortality risk, according to a study
published in the Journal of the
National Cancer Institute.
During the study researchers
looked at a cohort of women who
were diagnosed with early-stage,
invasive breast cancer between
1997 and 2000.
At the beginning of the study,
1,893 women completed a selfadministered
food-frequency
questionnaire, and 1,513 of these
women completed a follow-up
questionnaire six years later.
They were followed for 12 years
on average following study entry.
The category of high-fat dairy
products researchers tracked
included cream, whole milk,
condensed milk, pudding, ice cream,
custard, cheeses and yogurts.
According to the findings those
consuming larger amounts of highfat
dairy (one serving or more per
day) had a higher breast cancer
mortality as well as higher all-cause
mortality and higher non-breast
cancer mortality.
Interestingly the study found an
association between high-fat dairy
and breast cancer mortality, but no
association with low-fat dairy
products and breast cancer outcomes.
“Specifically, women consuming
one or more servings per day of
high-fat dairy had a 64% higher risk
of dying from any cause and a 49%
increased risk of dying from their
breast cancer during the follow-up
period,” said lead author Candyce
Kroenke, staff scientist, Kaiser
Permanente Division of Research.
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