Consuming cultured milk products may decrease the risk of bladder cancer, according to Swedish researchers.
In a prospective population-based study, Susanna Larsson, PhD, of the Karolinska Institute in Stockholm, and her colleagues examined the association between dairy-food intake and bladder cancer risk in 82,002 men and women who did not have cancer and had completed a 96-item food-frequency questionnaire in 1997. During a mean follow-up of 9.4 years, 485 subjects were diagnosed with bladder cancer.
The investigators observed no association between total dairy intake and bladder cancer but did find a significant inverse association between bladder cancer and cultured milk (sour milk and yogurt).
Compared with subjects in the lowest category of cultured milk consumption (no servings per day), those in the highest category (two or more servings per day) had a significant 38% reduced risk of bladder cancer, according to a report in The American Journal of Clinical Nutrition (2008;88:1083-1087). [Editors note: abstract only; subscription required for full text article]
The study found no association between noncultured milk or cheese consumption and bladder cancer risk.