Dairy & Prostate Cancer

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British Journal of Nutrition

Volume 95 Number 3

Issue March 2006

Title: Dairy products, calcium and phosphorus intake, and the risk of prostate

cancer: results of the French prospective SU.VI.MAX (Supplémentation en

Vitamines et Minéraux Antioxydants) study

Author(s): E. Kesse ; S. Bertrais ; P. Astorg ; A. Jaouen ; N. Arnault ; P.

Galan ; S. Hercberg

Source: British Journal of Nutrition Volume: 95 Number: 3 Page: 539 -- 545

DOI: 10.1079/BJN20051670

Publisher: CABI Publishing

Abstract: Although dairy products have been found to be associated with an

elevated risk of prostate cancer, studies investigating the potential effect of

Ca are limited, and findings are inconsistent. The objective of the present

study was to test the relationship between the risk of prostate cancer and

consumption of dairy products and Ca. The analysis included 2776 men from the

French SU.VI.MAX (Supplementation en Vitamines et Minéraux Antioxydants)

prospective study, among whom sixty-nine developed prostate cancer during the

follow-up period (median: 7·7 years). Food consumption was assessed at inclusion

from repeated 24 h records and nutrient intake was calculated using a food

composition table. A higher risk of prostate cancer was observed among subjects

with higher dairy product (relative risk (RR; 95 % CI), 4th quartile v. 1st:

1·35 (1·02, 1·78), P=0·04) and Ca intake (RR (95 % CI), 4th quartile v. 1st:

2·43 (1·05, 5·62), P=0·04). Nevertheless, we identified a harmful effect of

yoghurt consumption upon the risk of prostate cancer (RR (95 % CI), increment

125 g/d: 1·61 (1·07, 2·43), P=0·02) independently of the Ca content. Our data

support the hypothesis that dairy products have a harmful effect with respect to

the risk of prostate cancer, largely related to Ca content. The higher risk of

prostate cancer with linear increasing yoghurt consumption seems to be

independent of Ca and may be related to some other component.