Purpose: The main objective of this study is to describe the association between the consumption of either traditional or modern dairy products or calcium intakes and the risk of colorectal cancer (CRC) in the adult Moroccan population.
Methods: A case-control study was conducted in five Moroccan hospital centers. The study was matched on sex, age (± 5 years) and center. Data were collected using validated food frequency questionnaire (FFQ) taking into account different types of Moroccan dairy products. Conditional logistic regression models were used to assess the association between dairy products consumption, calcium intakes and CRC risk subtypes. In all statistical tests, the significance level was set at 0.05.
Results: Among 1453 cases and 1453 matched controls, 50.7% were women and 49.3% were men. Milk OR 0.84, 95% CI 0.74-0.96 and yogurt OR 0.74, 95% CI 0.64-0.86 were inversely associated with CRC risk. Similar inverse associations were observed for traditional dairy products namely Lben OR 0.77, 95% CI 0.67-0.88, Raib OR 0.86, 95% CI 0.76-0.96 and Jben OR 0.77, 95% CI 0.67-0.88. The dairy calcium intake was inversely associated to CRC overall OR 0.83, 95% CI 0.74-0.93.
Conclusions: Our study supports previous international evidence and suggests that individuals who have a high intake of either modern or traditional dairy products are at lower risk for CRC. These findings should be further confirmed by longitudinal data and studies investigating potential pathways involved.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1007/s00394-019-01954-1 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Microbial Quality and Production Methods of Traditional Fermented Cheeses in Lebanon.
Int J Food Sci
January 2025
Department of Agriculture, Faculty of Agricultural and Food Sciences, American University of Beirut, Beirut, Lebanon.
This study is aimed at evaluating the quality and safety of two traditional fermented dairy products commonly found in Lebanon (Ambarees and Kishk in its dry and wet forms) by detecting foodborne pathogens and indicator microorganisms. Additionally, it seeks to identify the strengths, weaknesses, opportunities, and threats to quality and the production level. A total of 58 random samples (duplicated) including goat milk ( = 16), dry Kishk ( = 8), wet Kishk ( = 8), and Ambarees ( = 26) were collected from individuals who both farm and process these products.
View Article and Find Full Text PDFSalt Contents in Fermented Dairy Products: A Strategic Blueprint for Healthier Intake.
Food Sci Nutr
January 2025
Food and Nutrition Policy and Planning Research Department, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Iran.
This study aimed to estimate the quantity and trends of salt intake from industrial fermented dairy products, develop strategies to reduce salt content, and inform policymakers on promoting public health through healthier dairy options. A cross-sectional study was conducted on fermented dairy products. Seventy-nine random samples were selected, and the salt (NaCl %) content was determined by potentiometric titration after sample preparation and homogenization; also samples were analyzed for their moisture (oven drying method).
View Article and Find Full Text PDFProbiotic-rich fermented milk from IIA-1A5: Effects on pregnancy health in the animal model.
Narra J
December 2024
Department of Animal Production and Technology, Faculty of Animal Science, Institut Pertanian Bogor, Bogor, Indonesia.
Previous studies of IIA-1A5 have shown its potential as a probiotic in modulating gut microbiota and providing health benefits; however, its effects during pregnancy remain underexplored. The aim of this study was to assess the safety of fermented milk enriched with IIA-IA5 in pregnant mice. An experimental study was conducted at Universitas Andalas, Padang, Indonesia.
View Article and Find Full Text PDFAssociation between dairy products intake and frailty transitions in older adults: The InCHIANTI cohort study.
J Nutr Health Aging
January 2025
Biomarkers and Nutrimetabolomics Laboratory, Department of Nutrition, Food Sciences and Gastronomy, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain; CIBER de Fragilidad y Envejecimiento Saludable (CIBERFES), Instituto de Salud Carlos III, 28029 Madrid, Spain.
Objective: To evaluate the association between dairy products consumption and the probability of frailty transitions in community-dwelling older adults.
Design: Longitudinal study.
Setting And Participants: We included 863 community-dwelling participants ≥65 years from the Chianti region in Italy.
Can the supplementation of autolyzed yeast (Saccharomyces cerevisiae) affect the diet digestibility, feeding behavior, levels of blood metabolites, and performance of Dorper × Santa Ines lambs finished in feedlot?
Trop Anim Health Prod
January 2025
Animal Science Department, Federal University of Paraná, Palotina, PR, 85950-000, Brazil.
This study aimed to evaluate the effect of autolyzed yeast (obtained from culture of Saccharomyces cerevisiae in sugarcane derivatives) supplementation on diet digestibility, feeding behavior, levels of blood metabolites associated with protein and energy metabolism, and performance of Dorper × Santa Ines lambs finished in feedlot. Twenty-four non-castrated male lambs with an average age of 4 months and a body weight (BW) of 19.49 ± 3.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!