Dairy foods, calcium, and risk of breast cancer overall and for subtypes defined by estrogen receptor status: a pooled analysis of 21 cohort studies.
You WuRu-Yi HuangMolin WangLeslie BernsteinTraci N BetheaChu ChenYu ChenA Heather EliassenNeal D FreedmanMia M GaudetGretchen L GierachGraham G GilesVittorio KroghSusanna C LarssonLinda M LiaoMarjorie L McCulloughAnthony B MillerRoger L MilneKristine R MonroeMarian L NeuhouserJulie R PalmerAnna PrizmentPeggy ReynoldsKim RobienThomas E RohanSven SandinNorie SawadaSabina SieriRashmi SinhaRachael Z Stolzenberg-SolomonShoichiro TsuganePiet A van den BrandtKala VisvanathanElisabete WeiderpassLynne R WilkensWalter C WillettAlicja WolkAnne Zeleniuch-JacquotteRegina G ZieglerStephanie A Smith-WarnerPublished in: The American journal of clinical nutrition (2021)
Our study shows that adult dairy or calcium consumption is unlikely to associate with a higher risk of breast cancer and that higher yogurt and cottage/ricotta cheese intakes were inversely associated with the risk of ER-negative breast cancer, a less hormonally dependent subtype with poor prognosis. Future studies on fermented dairy products, earlier life exposures, ER-negative breast cancer, and different racial/ethnic populations may further elucidate the relation.