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The inductive effects of indigenous and exogenesis milk and milk products ingredients on cancers
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S Esmaeili   , H Davoodi , AM Mortazavian , MJ Eivani * |
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Abstract: (8859 Views) |
| Cancer is a leading global cause of death and disability in the world. Observational evidence suggests that approximately 30–40% of cancer cases are potentially preventable via modification of nutritional factors and food consumption patterns Milk is considered to be the only foodstuff that contains approximately all different substances known to be essential for human nutrition. In terms of cancer risk, dairy foods have been reported occasionally as harmful. The indusive effects of milk and dairy products on risk of cancers and the role of indigenous and exogenesis ingredients have been discussed in this review article.
Pubmed, Science direct, Springer and Google scholar databases were searched in order to achieve the desired articles. Cellular, animal as well as human studies that have been conducted from 1980 till 2012 were recruited in this investigation.
However, the results of some previous studies indicated that some indigenous and specially exogenesis ingredients of milk and dairy products may affect in increasing risk of some types of cancer. But, the proven health benefits of dairy foods greatly outweigh the unproven harm. In fact, there is certainly no evidence that milk consumption might increase death from any condition. Despite the occasional reports about the probable causative effect of milk or milk product consumption on some types of cancer, such as prostate cancer, there are ample convincing evidences through thousands of years of consumption that shows their definite impact on health, health maintenance, survival and longevity. Moreover, the probable harmful effect of milk and dairy product consumption related to cancer is dose-dependent. The Cancer Council and USDA recommend 3 servings dairy of milk and milk products.
It is generally acceptable that high consumption of milk and dairy products with low hygienic standards and with relatively high levels of contaminants and toxins, or their consumption by the special patients that are susceptible to some dairy ingredients could enhance the risk of emerging/progressing cancers. As an overall conclusion, normal consumption of dairy foods products with high hygienic standards should be encouraged as part of a varied and nutritious diet.
Keywords: Milk, Dairy products, Cancer, Inducing risk factor |
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| Keywords: Milk, Dairy products, Cancer, Inducing risk factor |
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Full-Text [PDF 188 kb]
(22846 Downloads)
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Article type: Review |
Subject:
Food Science
Received: 2013/03/10 | Accepted: 2013/11/19 | Published: 2013/11/19
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