Patrick Oconnell
Cheese is a rich source of calcium and saturated fat, and a significant source of cholesterol. While cheese contains anti-cancer compounds, it also contains substances that may increase the risk of breast cancer. Studies have found conflicting results, with some reporting a positive association between cheese consumption and breast cancer risk, while others have found no link or even a protective effect. The impact of cheese consumption on breast cancer risk may depend on various factors, including the type of cheese, individual menopausal status, and regional differences.
Is Cheese Bad for Breast Cancer?
| Characteristics | Values |
|---|---|
| Cheese consumption and breast cancer risk | Studies have found conflicting results, with some reporting a higher risk of breast cancer associated with cheese consumption, while others found no link or a decreased risk. |
| Types of cheese | Full-fat cheese has been associated with an increased risk of breast cancer due to its high saturated fat and cholesterol content. |
| Calcium in cheese | Cheese is a good source of calcium, which has been linked to a reduced risk of breast cancer. However, more research is needed to confirm this association. |
| Other compounds in cheese | Cheese contains CLA, which has been reported to have anti-breast cancer effects. It also contains compounds like IGF-1, pesticides, and hormones that may increase breast cancer risk. |
| Yogurt and breast cancer | Yogurt, a fermented dairy product, has been associated with a reduced risk of developing certain types of breast cancer. |
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What You'll Learn
High-fat cheese and breast cancer risk
Cheese is a rich source of calcium and saturated fat, and a significant source of cholesterol. While calcium has been shown to have anti-breast cancer effects, the high-fat content of certain cheeses has been associated with an increased risk of breast cancer.
Several studies have found a link between cheese consumption and an elevated risk of breast cancer. A 2017 study funded by the National Cancer Institute compared the diets of women with and without breast cancer and found that those who consumed the most American, cheddar, and cream cheeses had a 53% higher risk. Similarly, the Life After Cancer Epidemiology study showed that women with a history of breast cancer who consumed one or more servings of high-fat dairy products, including cheese, daily had a 49% higher mortality rate from the disease. Another study found that women who consumed 2-3 cups of cow's milk per day had an 80% increased chance of developing breast cancer. These findings suggest a potential correlation between high-fat cheese intake and breast cancer risk.
However, it is important to note that not all studies agree on the impact of cheese consumption on breast cancer risk. Some research has found no significant link between dairy product intake, including cheese, and the likelihood of developing breast cancer. Additionally, a large international study suggested that consuming higher amounts of fermented dairy foods, such as certain types of cheese, may offer some protection against developing a specific type of breast cancer known as ER-negative breast cancer.
The conflicting findings in the research highlight the complexity of the relationship between high-fat cheese consumption and breast cancer risk. While some studies indicate an increased risk, others suggest no association or even a potential protective effect. More research is needed to establish definitive conclusions.
In summary, while cheese is a good source of calcium, which may have anti-breast cancer properties, the high-fat content of certain cheeses has been linked to an elevated risk of breast cancer in some studies. However, the existing research is inconclusive, and more investigations are required to fully understand the impact of high-fat cheese consumption on breast cancer development and progression.
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Calcium in cheese and breast cancer
Cheese is a rich source of calcium, saturated fat, and cholesterol. It also contains conjugated linoleic acid (CLA), riboflavin (vitamin B2), stearate, and zinc, as well as smaller amounts of iodine, selenium, and vitamin B12.
The potential link between cheese consumption and breast cancer risk has been extensively studied, with conflicting results. Some studies suggest that cheese, as a source of calcium, may have protective effects against certain types of breast cancer. For example, a 2024 European study found that cheese intake was associated with a lower risk of luminal A breast cancer. Additionally, a 2023 meta-analysis of data from seven previous studies with over 1.5 million participants found that increasing dietary calcium intake was associated with a modestly reduced risk of breast cancer. Furthermore, higher consumption of cottage or ricotta cheese has been linked to a lower risk of ER-negative breast cancer in several studies. These findings suggest that calcium and certain fermented dairy products may have a protective effect against specific subtypes of breast cancer.
On the other hand, some studies indicate that full-fat cheese may have an unfavorable breast cancer risk profile due to its high saturated fat and cholesterol content. A prospective Netherlands study reported a weak positive association between CLA intake and the risk of breast cancer, contrary to the expected outcome if CLA had protective effects. Additionally, cheese made from cow's milk may contain elevated levels of estrogen and progesterone, as well as recombinant bovine growth hormone (rBGH) and insulin-like growth factor 1 (IGF-1), which are suspected to promote breast cancer.
While the presence of calcium and other potentially beneficial compounds in cheese suggests possible anti-cancer properties, the overall impact of cheese consumption on breast cancer risk is inconclusive. More research is needed to fully understand the complex interplay between the various compounds in cheese and their effects on breast cancer development and progression.
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CLA in cheese and breast cancer
Cheese is a rich dietary source of calcium and saturated fat, and a significant source of cholesterol. It is also a good source of conjugated linoleic acid (CLA), a type of fatty acid with several health benefits. While cheese has not been directly linked to breast cancer, some of its components may have an impact on breast cancer risk.
Several studies have examined the relationship between CLA intake and breast cancer risk, with mixed results. A Finnish study found that postmenopausal women with breast cancer had significantly lower levels of CLA in their diet and blood compared to postmenopausal women without cancer. This suggests that CLA may have a protective effect against breast cancer in postmenopausal women. However, a large prospective Netherlands study reported a weak positive association between CLA intake and breast cancer risk, contrary to what would be expected if CLA had a protective effect. This study concluded that the anticarcinogenic properties of CLA observed in animal and tissue culture models had not been confirmed in humans.
The impact of CLA on breast cancer risk may also depend on other factors. For example, the CLA content of cheese can vary depending on the type of cheese, cattle feed, aging process, and other factors. Additionally, the effect of CLA may be influenced by the presence of other compounds in cheese, such as saturated fats and cholesterol, which have been associated with an increased risk of breast cancer.
While the specific role of CLA in cheese and its impact on breast cancer risk remains unclear, cheese is just one component of a person's overall diet and lifestyle, which collectively contribute to their health and disease risk. More research is needed to fully understand the complex relationship between diet, nutrition, and disease, including breast cancer.
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Cheese consumption and breast cancer mortality
The link between cheese consumption and breast cancer mortality has been the subject of extensive research, with varying results. While some studies suggest a potential increased risk, others indicate no discernible link or even a decreased risk. The complexity of the relationship is further highlighted by the role of different cheese types, menopausal status, and underlying biological mechanisms.
Several studies have found a positive association between cheese consumption and an increased risk of breast cancer. Notably, a 2017 study funded by the National Cancer Institute compared the diets of women with and without breast cancer. It reported that those who consumed the most American, cheddar, and cream cheeses had a 53% higher risk of developing the disease. This finding aligns with research suggesting that dietary intake of saturated fat and cholesterol, which are present in cheese, may contribute to increased breast cancer risk. Additionally, the concentration of hormones, pesticides, and other potentially harmful substances in cheese has been proposed as a factor influencing breast cancer development.
On the other hand, some studies suggest that cheese consumption may not significantly impact breast cancer risk. A pooled analysis of data from over 20 studies found no link between dairy product intake, including cheese, and the likelihood of developing breast cancer. Similarly, a prospective cohort study examining yogurt, hard cheese, cottage cheese, and other fermented dairy products concluded that consuming three or more servings per day was not associated with a higher risk of breast cancer compared to consuming none.
Interestingly, certain studies indicate that specific types of cheese may offer a protective effect against certain subtypes of breast cancer. Research suggests that higher consumption of fermented dairy products, including cottage cheese and ricotta cheese, may be associated with a modestly lower risk of developing ER-negative breast cancer. This finding highlights the potential chemopreventive properties of fermented dairy, similar to those attributed to yogurt and kefir.
While the research on cheese consumption and breast cancer mortality provides valuable insights, it is important to acknowledge that the findings are not unanimous. The impact of cheese on breast cancer risk may be influenced by various factors, including individual variations in genetics, lifestyle, and overall diet. Additionally, the methods of cheese production, such as the use of organic practices, can also play a role in the concentration of potentially harmful substances. Further well-designed studies in diverse populations are necessary to establish more definitive conclusions.
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Dairy cheese and breast cancer prevention
Dairy cheese contains both anti-cancer and breast cancer-promoting compounds. While some studies have found a link between cheese consumption and increased breast cancer risk, others have found no association or even a slightly lower risk of developing the disease.
Cheese is a rich source of calcium, which has been linked to a reduced risk of breast cancer. Calcium has been shown to have antiproliferative effects on breast cancer cells and can inhibit the development of mammary tumours in mice. Furthermore, most cheese is fermented, which means that it may share some of the favourable characteristics of yogurt and kefir, both of which have chemopreventive properties. A large international study found that women who consumed higher amounts of fermented dairy foods, including yogurt, cottage cheese, and ricotta cheese, had a modestly lower risk of developing hormone-negative breast cancer.
On the other hand, cheese is also a source of saturated fat and cholesterol, which have been associated with an increased risk of breast cancer. Additionally, cheese concentrates potentially harmful substances found in milk, such as recombinant bovine growth hormone (rBGH), insulin-like growth factor 1 (IGF-1), pesticides, and polychlorinated biphenyls (PCBs), all of which are suspected to promote breast cancer. A 2017 study found that women who consumed the most American, cheddar, and cream cheeses had a 53% higher risk of breast cancer. Another study found that women who consumed one or more servings of high-fat dairy products, including cheese, daily had a 49% higher breast cancer mortality rate.
Overall, while some studies suggest that cheese may increase the risk of breast cancer, particularly high-fat varieties, the evidence is mixed, and more research is needed to draw definitive conclusions. At this time, the American Cancer Society does not make specific recommendations on dairy food consumption to help prevent cancer.
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Frequently asked questions
Cheese incorporates both anti-cancer and breast cancer-promoting compounds. Cheese is a source of calcium, which has been reported to have anti-breast cancer effects. However, cheese is also a source of saturated fat and cholesterol, which have been linked to an increased risk of breast cancer. Some studies have found that women who consumed more cheese had a higher risk of breast cancer, while others have found no link between cheese consumption and breast cancer risk.
Full-fat cheese has an unfavorable breast cancer risk profile, whereas some low-fat cheeses do not. This is because full-fat cheese contains more saturated fat, which is associated with an increased risk of breast cancer.
Yes, milk and other high-fat dairy products have been linked to an increased risk of breast cancer in some studies. However, yogurt and cottage cheese may lower the risk of developing a type of breast cancer called ER-negative breast cancer.
