Milk fat — do butter and cream protect against cancer?

Aim of the study: Considerable controversy exists regarding the association between milk and dairy consumption and mortality risk. The present systematic review and meta-analysis of prospective studies was undertaken to examine the association of high vs.

Results: Dose-response analysis revealed a significant non-linear association of total dairy consumption with all-cause and CVD mortality. Moreover, high-fat milk consumption was significantly associated with risk of cancer mortality in linear and non-linear dose-response analysis. In conclusion, we found high-fat milk consumption was associated with a higher risk of all-cause, CVD, and cancer mortality. However, total dairy consumption was associated with a lower risk of CVD mortality.

Aim of the study: Among the many macro- and micronutrients contained in cow's milk, one of the most important is the lipid fraction. While the nutritional and physiological benefits of milk consumption after the first years of life are the subject of some debate, there also appear to be conflicting views on the health aspects of the milk lipids, including their involvement in cancer.

Results: On the other hand, there is evidence of an association between increased cancer mortality and the consumption of high-fat milk, which contradicts the tumor-protecting effects observed in vitro and in vivo. Consumption of high-fat dairy products appears to be associated with an increased risk of developing types of cancer compared to low-fat dairy or other topical soy-based alternatives. There are ambiguous results for an anticarcinogenic effect of various lipid constituents of cow's milk as well as for an association between general milk fat consumption and the occurrence especially of breast, colorectal, and prostate tumors. Whether the effects observed in epidemiological studies can be attributed to milk lipids or whether the promising preclinical data on their anti-cancer efficacy can be transferred to humans remains unclear at present, therefore this review summarizes the latest findings.

Aim of the study: During many years, the milk fat has been unfairly undervalued due to its association with higher levels of cardiovascular diseases, dyslipidaemia or obesity, among others. However, currently, this relationship is being re-evaluated because some of the dairy lipid components have been attributed potential health benefits.

Results: However, currently, this relationship is being re-evaluated because some of the dairy lipid components have been attributed potential health benefits. Due to this, and based on the increasing incidence of cancer in our society, this review work aims to discuss the state of the art concerning scientific evidence of milk lipid components and reported anticancer properties. Results from the in vitro and in vivo experiments suggest that specific fatty acids (FA) (as butyric acid and conjugated linoleic acid (CLA), among others), phospholipids and sphingolipids from milk globule membrane are potential anticarcinogenic agents. However, their mechanism of action remains still unclear due to limited and inconsistent findings in human studies.

Aim of the study: Recent case-control studies suggested that dairy product consumption is an important risk factor for testicular cancer. We examined the association between consumption of dairy products, especially milk, milk fat, and galactose, and testicular cancer in a population-based case-control study including 269 case and 797 controls (response proportions of 76% and 46%, respectively).

Results: The RR of testicular cancer was 1.37 (95% CI, 1.12-1.68) per additional 20 servings of milk per month (each 200 mL) in adolescence. This elevated overall risk was mainly due to an increased risk for seminoma (RR, 1.66; 95% CI, 1.30-2.12) per additional 20 milk servings per month. The RR for seminoma was 1.30 (95% CI, 1.15-1.48) for each additional 200 g milk fat per month and was 2.01 (95% CI, 1.41-2.86) for each additional 200 g galactose per month during adolescence. Our results suggest that milk fat and/or galactose may explain the association between milk and dairy product consumption and seminomatous testicular cancer.

Aim of the study: The effect of dairy products intake on breast cancer (BC) is highly controversial. This study aims to investigate the relationship between dairy intake and BC incidence.

Results: The meta-analysis comprised 36 articles with 1,019,232 participants. Total dairy products have a protective effect on female population (hazard ratio (HR) =0.95, 95% confidence interval (CI) =0.91-0.99, p = 0.019), especially for estrogen receptor-positive (ER+) (HR = 0.79, p = 0.002) and progesterone receptor-positive (PR+) BC (HR = 0.75, p = 0.027). For ER+/PR+ BC, there is a trend of protection, but it has not reached statistical significance (HR = 0.92, p = 0.075). Fermented dairy products can reduce BC risk in postmenopausal population (HR = 0.96, 95%CI = 0.93-0.99, p = 0.021), but have no protective effect on premenopausal population (HR = 0.98, 95%CI = 0.94-1.03, p = 0.52). Non-fermented dairy products have no significant effect on BC occurrence (p > 0.05). High-fat dairy products are harmful to women, without statistical difference (HR = 1.06, 95%CI = 1.00-1.13, p = 0.066).

Aim of the study: Observational evidence suggests that nutritional factors contribute to a substantial proportion of cancer cases, and milk contains numerous bioactive substances that could affect risk and progression of cancer. Cancer results from multiple genetic and epigenetic events over time, so demonstrating a specific effect of nutrients or other bioactive food components in human cancer is challenging.

Results: High calcium intake from both food and supplements is associated with increased risk for advanced or fatal prostate cancer. Results from epidemiological studies examining the relationship between intake of dairy foods and breast or ovarian cancer risk are not consistent. Animal studies have suggested that galactose may be toxic to ovarian cells, but results from epidemiological studies that have examined ovarian cancer risk and milk and/or lactose intakes are mixed. Dietary guidelines for cancer prevention encourage meeting recommended levels of calcium intake primarily through food choices rather than supplements, and choosing low-fat or nonfat dairy foods.

Aim of the study: Dairy products may influence health outcomes, but the impact of post-diagnosis consumption on cancer prognosis is unclear. This study investigated the associations between post-diagnosis intake of various milk types and yogurt with all-cause and cancer mortality and life expectancy in cancer patients.

Results: Over a median follow-up of 13.3 years, 3685 all-cause and 1715 cancer deaths occurred. Each 200 g increase in whole milk intake was associated with higher all-cause mortality (HR 1.10, 95% CI 1.03-1.16, p = 0.001); 2% fat milk was linked to increased all-cause (HR 1.06, 95% CI 1.03-1.10, p < 0.001) and cancer mortality (HR 1.07, 95% CI 1.01-1.12, p = 0.012). Skim milk was associated with reduced all-cause (HR 0.95, 95% CI 0.92-0.99, p = 0.007) and cancer mortality (HR 0.94, 95% CI 0.89-1.00, p = 0.040). Substituting whole or 2% fat milk with skim or 1% fat milk decreased mortality risk. Higher whole and 2% fat milk intake at age 55 was linked to 2.15 and 2.01 fewer life-years, respectively, while moderate skim milk intake gained 2.09 years. Post-diagnosis skim milk intake may reduce mortality and extend life expectancy in cancer patients, whereas whole and 2% fat milk intake may have adverse effects.

Aim of the study: The relationship between dairy consumption and breast cancer risk remains complex and heterogeneous, with epidemiological studies reporting divergent associations depending on the type of dairy product and its degree of processing. Although nutritional composition has traditionally been considered the main explanatory factor, emerging evidence suggests that technological processing may also influence the biological properties of dairy foods.

Results: Recent research highlights that food processing may generate a wide range of bioactive molecules beyond conventional nutrients, some of which may act at low concentrations and influence key regulatory pathways. These include both potentially deleterious and protective sterol-derived metabolites, whose balance may be affected by technological processing. Identifying such compounds, quantifying their dietary exposure, and understanding their biological effects represent important challenges for future research. Although current evidence remains insufficient to establish causal relationships, this framework supports the hypothesis that processing-related molecular changes may contribute to the heterogeneity observed in epidemiological studies.

Aim of the study: Breast cancer is the most frequently diagnosed cancer in women globally, and the widespread consumption of dairy products makes this association important for public health. Epidemiological studies have shown mixed results, with some reporting inverse or positive associations and others finding no clear link. The impact may differ depending on the type of dairy product, lifetime consumption patterns, and tumor subtype.

Results: Milk and dairy products have been associated with both promotive and inhibitory effects on breast cancer through diverse signaling pathways. Outcomes appear to be shaped by genetic background, tumor subtype, and the specific components consumed. Certain milk proteins, such as α-casein, have demonstrated protective potential and may contribute to new therapeutic strategies. In contrast, the possible presence of carcinogenic compounds in dairy products highlights the need for further investigation to clarify these associations and inform dietary recommendations. The relationship between dairy and breast cancer is multifaceted, requiring personalized dietary recommendations and further investigation of underlying mechanisms. Inconsistencies in current findings emphasize the need for standardized research approaches that consider dietary patterns, genetic predisposition, and life-stage-specific consumption.