Milk-and-Dairy-Products-in-Human-Nutrition-FAO

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Chapter 4 – Milk and dairy products as part of the diet 157 Table 4.5 Relationship between milk and dairy product consumption and cancer Cancer Predictor Number of studies Pooled relative risk and heterogeneity Comments Colorectal Breast Prostate Bladder Milk 4 cohorts 0.94 (95% CI 0.85–1.03) per serving/day, with low heterogeneity Milk 10 cohorts 0.78 (95% CI: 0.69–0.88) for the highest intake group when compared to the lowest Cheese 3 cohorts 1.14 (95% CI: 0.82–1.58) per serving/day, with low heterogeneity Cheese 2 cohorts 1.11 (95% CI: 0.88–1.39) per 50 g/day, low heterogeneity Calcium 10 cohorts 0.98 (95% CI: 0.95–1.00) per 200 mg/day, with low heterogeneity Calcium 8 cohorts 0.95 (95% CI: 0.92–0.98) per 200 mg/day, with no heterogeneity Milk & dairy Milk 8 cohorts 1.05 (95% CI: 0.98–1.14) per serving/day, with low heterogeneity Milk 6 case-control 1.08 (95% CI: 0.98–1.19) per serving/day, with moderate Heterogeneity Milk & dairy products Milk & dairy products 8 cohorts 1.06 (95% CI: 1.01–1.11) per serving/day, with moderate heterogeneity 5 case-control 1.03 (95% CI: 0.99–1.07) per serving/day, with low heterogeneity Calcium 8 cohorts 1.27 (95% CI: 1.09–1.48) per g/day, with moderate heterogeneity Calcium 3 case-control 1.16 (95% CI: 0.64–2.14) per gram of calcium/day, with high heterogeneity Milk 4 cohorts 0.82 (95% CI 0.67–0.99) per serving/day, with moderate heterogeneity Milk 3 case-control 1.00 (95% CI: 0.87–1.14) per serving/day, with high heterogeneity Milk probably protects against colorectal cancer There is limited evidence suggesting that cheese is a cause of colorectal cancer Epidemiological evidence for cheese intake is consistently in contrast to the probable protective effect from milk No specific mechanism has been identified but cheese could plausibly cause colorectal cancer through the indirect mechanisms connected to saturated fats Limited evidence, no conclusions There is limited evidence suggesting that milk and dairy products are a cause of prostate cancer Diets high in calcium are a probable cause of prostate cancer Milk could plausibly cause prostate cancer through the actions of calcium. Also, consumption of milk increases blood levels of IGF‐1, which has been associated with increased prostate cancer risk in some studies There is limited evidence suggesting that milk protects against bladder cancer CI – confidence interval. Sources: WCRF and AICR (2007, 2008a, 2008b).
158 Milk and dairy products in human nutrition The conclusions of Lampe (2011), that “meta-analyses of cohort data available to date support an inverse association between milk intake and risk of colorectal and bladder cancer and a positive association between diets high in calcium and risk of prostate cancer”, and of Aune et al. (2012), “that milk and total dairy products, but not cheese or other [individual] dairy products, are associated with a reduction in colorectal cancer risk”, were consistent with those of WCRF and AICR (2007, 2008a, 2008b). With regard to bladder cancer, while Mao et al. (2011) concluded that milk may be related to the reduction of bladder cancer risk, Li et al. (2011) reported that their findings were not supportive of an independent relationship between the intake of milk or dairy products and the risk of bladder cancer. Both Mao et al. (2011) and Li et al. (2011) observed differences between geographical areas, which may reflect the different compositions of dairy products consumed in different parts of the world or ethnic differences; this warrants further research. Other areas where further research is needed include the effect of specific dairy products and constituents of dairy products such as rumen-derived metabolites and live microbes present in some dairy products on cancer risk. 4.10 Milk hypersensitivity Hypersensitivity to milk may be attributed to either lactose or protein in milk (Figure 4.2). Sensitivity to cow-milk protein causes varying degrees of injury to the intestinal mucosal surface (Heyman, 2006). In contrast, ingestion of dairy products resulting in symptoms of lactose intolerance generally leads to transient symptoms without causing harm to the gastrointestinal tract (Heyman, 2006). figure 4.2 Milk hypersensitivity: difference between milk allergy and intolerance Milk hypersensitivity Immunological Non immunological Antibody mediated Milk protein allergy Lactose intolerance Source: Adapted from Johansson et al., 2001 and Monaci et al., 2006.
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MILK dairy products in and human nu
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cover photo credits front: © EADD/
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iv 2.7 Emerging issues and challeng
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vi 5.2 Dairy components 209 5.2.1 M
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viii 9.2 Key trends and emerging is
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x 2.5 Per capita energy intake from
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xii Preface Billions of people arou
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xiv The publication serves a variet
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xvi (Research Assistant Professor,
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xviii Permissions granted by extern
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xx FPCM fat and protein-corrected m
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xxii Contributors Anthony Bennett j
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xxiv from the National University o
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xxvi Award 2010 along with colleagu
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2 Milk and dairy products in human
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11 Chapter 2 Milk availability: Cur
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Chapter 2 - Milk availability: Curr
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Table 2.5 Volume and share of milk
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41 Chapter 3 Milk and dairy product
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Chapter 3 - Milk and dairy product
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Table 3.1 Proximate composition of
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Table 3.2 (continued) Vitamins Ribo
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Table 3.4 Mineral composition in mi
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Table 3.6 (continued) Riboflavin Vi
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103 Chapter 4 Milk and dairy produc
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Chapter 4 - Milk and dairy products
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207 Chapter 5 Dairy components, pro
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Chapter 5 - Dairy components, produ
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Annex Table 5.2 EU register of dair
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Table 5.2 (continued) Claim type Ar
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243 Chapter 6 Safety and quality Ma
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Chapter 6 - Safety and quality 245
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276 Milk and dairy products in huma
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Table 7.1 (continued) Country/organ
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Table 7.1 (continued) 308 Country/o
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Milk-and-Dairy-Products-in-Human-Nutrition-FAO

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