Consumption of sour milk, yogurt, and other dairy foods could potentially reduce the risk of bladder cancer, it has been reported in UroToday.
The scientists evaluated 82,002 Swedish women and men who were cancer-free and who completed a 96-item food-frequency questionnaire in 1997.
485 participants were diagnosed with bladder cancer during a mean follow-up of 9.4 years.
Total dairy intake was not significantly associated with risk of bladder cancer, however, a statistically significant inverse association was observed for the intake of cultured milk (sour milk and yogurt).
The intake of milk or cheese was not associated with bladder cancer risk.
Cultured milk products contain lactic acid bacteria, which have been shown to suppress bladder carcinogenesis in rodents.
The mechanism accounting for the antitumor effect of lactic acid bacteria is not clear, but it may be related to modulation of the immune system.
In addition, oral administration of lactic acid bacteria has been shown to suppress food-derived urinary mutagenicity in humans, thus possibly reducing bladder carcinogenesis.
SOURCE: Am J Clin Nutr. 2008 Oct;88(4):1083-7
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