Bushra Griffith
There is an ongoing debate about the link between cheese consumption and breast cancer. While some studies suggest that cheese, especially full-fat varieties like cheddar, may increase the risk of breast cancer, others indicate that certain types of cheese may have protective effects. This complex topic involves the consideration of various factors, including the role of hormones, calcium content, and the impact of other dietary choices. As research evolves, it is crucial to stay informed about the potential risks and benefits associated with cheese consumption and overall diet in relation to breast cancer.
| Characteristics | Values |
|---|---|
| Does cheddar cheese cause breast cancer? | There is no conclusive evidence, but some studies suggest that cheddar cheese may increase the risk of breast cancer. |
| Types of cheese linked to breast cancer | American, cheddar, and cream cheese |
| Risk increase | 53% |
| Potential causes | Insulin-like growth factor (IGF-1), growth hormones, and estrogenic hormones |
| Protection against breast cancer | Yogurt, cottage cheese, and ricotta cheese may provide protection |
| Other risk factors | Red meat, processed meat, recent childbirth, poor diet during teens and early adulthood |
| Other cancers | Cheese may reduce the risk of colon, stomach, and pancreatic cancer |
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What You'll Learn
High-fat cheddar cheese increases breast cancer risk
While the link between cheese and breast cancer is not yet fully understood, several studies have found that high-fat cheddar cheese increases the risk of breast cancer.
A 2017 study funded by the National Cancer Institute found that women who consumed the most American, cheddar, and cream cheeses had a 53% increased risk of developing breast cancer. The study authors suggested that this may be due to the presence of hormones in dairy, such as insulin-like growth factor (IGF-1) and other growth hormones.
Additionally, dairy products contain traces of estrogens from cows, and the process of making cheese can concentrate these hormones. High-fat dairy products, such as cheese, ice cream, and whole milk, have been linked to a 49% higher breast cancer mortality rate in women who consumed one or more servings daily, compared to those who consumed less than half a serving.
Cheese is a significant source of saturated fat and cholesterol, which have been linked to an increased risk of cardiovascular disease. It is also worth noting that cheese has been associated with an increased risk of developing other types of cancer, including bladder, testicular, prostate, ovarian, thyroid, and skin cancer.
However, it is important to recognize that not all studies agree on the link between cheese and breast cancer. Some studies suggest that the calcium in cheese may have anti-breast cancer effects, and a 2024 European study reported that cheese intake was associated with a lower risk of luminal A breast cancer.
While the exact role of cheese in breast cancer development remains unclear, the current evidence suggests that high-fat cheddar cheese may increase the risk of breast cancer, and more studies are needed to fully understand the relationship between dairy consumption and breast cancer risk.
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Dairy farmers inject cows with hormones
While the link between cheddar cheese and breast cancer is not yet fully understood, dairy farmers do inject their cows with hormones. The controversy surrounding dairy cattle centres on recombinant bovine growth hormone (rBGH), a synthetic version of a hormone cows produce naturally. It is also called recombinant bovine somatotropin (rBST).
Estimates suggest that about 20% of US dairy cows receive rBGH. Cows treated with this hormone produce 10-15% more milk, allowing producers to use fewer cows to make the same amount of milk. This is claimed to be better for farmers, consumers, and the environment. However, the use of synthetic growth hormones in dairy and beef cattle is a point of contention.
Some environmental and health advocacy groups claim that farming innovations, especially those involving drugs and biotechnology, taint the food supply with toxic, cancer-causing chemicals. However, others argue that these innovations are necessary to feed a growing global population. In response to these controversies, many farmers choose to raise animals without growth hormones and market their products accordingly.
When administering hormones to cows, farmers must use proper injection techniques and safety protocols to protect both farm workers and animals. This includes wearing nitrile gloves, preventing needlestick injuries, keeping needles clean, and selecting the right needle.
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Yogurt and kefir may reduce breast cancer risk
While the relationship between diet and breast cancer is complex, some studies suggest that yogurt and kefir may reduce the risk of developing breast cancer.
Yogurt
Some studies have found that yogurt consumption is associated with a reduced risk of breast cancer. For example, one study found that women who consumed high amounts of yogurt had a 39% lower risk of developing breast cancer. Another study found that women who ate higher amounts of yogurt had a moderately lower risk of developing ER-negative breast cancer. It is believed that yogurt may have protective effects against breast cancer due to its high content of conjugated linoleic acid (CLA), which has been shown to induce apoptosis of both estrogen receptor-positive (ER+) and estrogen receptor-negative (ER-) breast cancer cells and reduce mammary tumor size and incidence. However, it is important to note that the mechanisms by which yogurt may reduce breast cancer risk are not yet fully understood, and more research is needed to confirm these findings.
Kefir
Kefir, a fermented milk drink, has also been found to have potential benefits in reducing breast cancer risk. Kefir is made using kefir grains, which consist of a complex living culture of yeasts and bacteria. Studies have shown that kefir has antiproliferative activity against hormone receptor-positive (ER+/PR+) human breast cancer cells and can inhibit the growth and migration of breast cancer cells. Additionally, kefir has been found to have antimetastatic and antiangiogenic effects, inhibiting tumor proliferation and reducing tumor size. Like yogurt, kefir is a good source of CLA, which is known to have potential anticarcinogenic properties. However, more research is needed to fully understand the effects of kefir on breast cancer risk.
While yogurt and kefir may offer potential benefits in reducing breast cancer risk, it is important to note that the overall diet and lifestyle choices are complex and can impact an individual's health in a multitude of ways. Therefore, it is always advisable to maintain a balanced diet and consult with a healthcare professional for personalized advice and recommendations.
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Calcium has anti-breast cancer effects
While studies have found that a higher intake of cheese—especially cheddar cheese and cream cheese—may increase the risk of breast cancer, calcium, which is abundantly present in cheese, has been found to have anti-breast cancer effects.
Calcium has been shown to have antiproliferative effects on breast cancer cells in laboratory studies, and it has also been found to inhibit the development of mammary tumours in mice. Furthermore, a 2023 meta-analysis of data from seven previous studies with 1,579,904 participants found that increasing dietary calcium intake was associated with a modest reduction in the risk of breast cancer. Another meta-analysis published in 2021 concluded that adult calcium consumption was unlikely to increase the risk of breast cancer.
Additionally, a 2024 European study reported that cheese intake was associated with a lower risk of luminal A breast cancer, and no links were found between cheese consumption and other breast cancer subtypes. It is worth noting that the American Cancer Society has also found that women who consumed higher amounts of dietary calcium had a slightly lower risk of breast cancer.
While the specific effects of calcium on breast cancer risk require further investigation, current evidence suggests that calcium may play a protective role against the development of certain types of breast cancer. Therefore, while cheese may contain other compounds that influence breast cancer risk, its calcium content could contribute to potential anti-breast cancer properties.
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Alcohol consumption is associated with higher cancer risk
While the link between cheddar cheese and breast cancer is not yet fully understood, alcohol consumption has been clearly established as a contributing factor to higher cancer risk. Alcohol use is associated with a higher risk of developing several types of cancers, and the more alcohol one consumes, the higher the risk becomes.
Alcohol is a known human carcinogen, and its consumption can lead to an increased risk of cancers of the mouth, throat, voice box, and esophagus. These risks are significantly heightened when combined with tobacco use. Alcohol acts as an irritant in the mouth and throat, and the cells damaged by alcohol may try to repair themselves, potentially leading to DNA changes that can be a step towards cancer. Alcohol is also converted into acetaldehyde, a toxic chemical and probable human carcinogen, in the body. Acetaldehyde can damage DNA and proteins, causing cancer in lab animals.
In addition to its impact on oral and throat cancers, alcohol consumption is linked to an increased risk of breast cancer, particularly in women. Even small amounts of alcohol can increase the risk of breast cancer, as alcohol raises estrogen levels in the body, which is a critical hormone in the growth and development of breast tissue. Alcohol consumption is also associated with primary liver cancer, as it can cause cirrhosis of the liver and increase the risk of infection with the hepatitis C virus, both of which can lead to liver cancer.
Furthermore, alcohol consumption has been linked to cancers of the large bowel, including the colon and rectum, in both men and women. While the association between alcohol consumption and other types of cancer, such as stomach, pancreatic, prostate, and endometrial cancer, is still controversial, there is evidence of a dose-dependent increase in risk from alcohol consumption for most tumor types.
It is worth noting that the type of alcohol, such as beer, wine, or liquor, does not seem to be a significant factor in increasing cancer risk. Instead, it is the amount of alcohol consumed over time that appears to be the most crucial factor. Therefore, avoiding or reducing alcohol consumption may be an essential step for individuals looking to lower their risk of cancer.
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Frequently asked questions
Studies have found that a high intake of cheese, especially cheddar cheese, increases the risk of breast cancer. However, the exact link between cheese and breast cancer is not yet fully understood.
Dairy products contain traces of hormones such as estrogen, testosterone, and progesterone, which are used to increase milk production in cows. These hormones are believed to be implicated in the increased risk of breast cancer.
Yes, in addition to potentially increasing the risk of breast cancer, high-fat dairy products like cheddar cheese are also rich in saturated fats, which are known to contribute to cardiovascular disease.
