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Dairy products, calcium and phosphorus intake, and the risk of prostate cancer: results of the French prospective SU.VI.MAX (Supplémentation en Vitamines et Minéraux Antioxydants) study

Published online by Cambridge University Press:  08 March 2007

E. Kesse ,
S. Bertrais ,
P. Astorg ,
A. Jaouen ,
A. Arnault ,
P. Galan  and
S. Hercberg
E. Kesse*
Affiliation:
Inserm U557 (UMR Inserm/Inra/Cnam), ISTNA-CNAM, 5 rue Vertbois, F-75003 ParisFrance
S. Bertrais
Affiliation:
Inserm U557 (UMR Inserm/Inra/Cnam), ISTNA-CNAM, 5 rue Vertbois, F-75003 ParisFrance
P. Astorg
Affiliation:
Inserm U557 (UMR Inserm/Inra/Cnam), ISTNA-CNAM, 5 rue Vertbois, F-75003 ParisFrance
A. Jaouen
Affiliation:
Inserm U557 (UMR Inserm/Inra/Cnam), ISTNA-CNAM, 5 rue Vertbois, F-75003 ParisFrance
A. Arnault
Affiliation:
Inserm U557 (UMR Inserm/Inra/Cnam), ISTNA-CNAM, 5 rue Vertbois, F-75003 ParisFrance
P. Galan
Affiliation:
Inserm U557 (UMR Inserm/Inra/Cnam), ISTNA-CNAM, 5 rue Vertbois, F-75003 ParisFrance
S. Hercberg
Affiliation:
Inserm U557 (UMR Inserm/Inra/Cnam), ISTNA-CNAM, 5 rue Vertbois, F-75003 ParisFrance
*
*Corresponding author: fax +33 153 018070, [email protected]
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Abstract

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Although dairy products have been found to be associated with an elevated risk of prostate cancer, studies investigating the potential effect of Ca are limited, and findings are inconsistent. The objective of the present study was to test the relationship between the risk of prostate cancer and consumption of dairy products and Ca. The analysis included 2776 men from the French SU.VI.MAX (Supplementation en Vitamines et Minéraux Antioxydants) prospective study, among whom sixty-nine developed prostate cancer during the follow-up period (median: 7·7 years). Food consumption was assessed at inclusion from repeated 24h records and nutrient intake was calculated using a food composition table. A higher risk of prostate cancer was observed among subjects with higher dairy product (relative risk (RR; 95% CI), 4th quartile V. 1st: 1·35 (1·02, 1·78), P=0·04) and Ca intake (RR (95% CI), 4th quartile P. 1st: 2·43 (1·05, 5·62), P=0·04). Nevertheless, we identified a harmful effect of yoghurt consumption upon the risk of prostate cancer (RR (95% CI), increment 125g/d: 1·61 (1·07, 2·43), P=0·02) independently of the Ca content. Our data support the hypothesis that dairy products have a harmful effect with respect to the risk of prostate cancer, largely related to Ca content. The higher risk of prostate cancer with linear increasing yoghurt consumption seems to be independent of Ca and may be related to some other component.

Keywords

Prostate cancerDietary calciumDietary phosphorusDairy productsYoghurt
Type
Research Article
Information
British Journal of Nutrition , Volume 95 , Issue 3 , March 2006 , pp. 539 - 545
Copyright
Copyright © The Nutrition Society 2006

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