Risk reduced by more than 30 percent for high yogurt consumption and highest quintile of fiber intake
WEDNESDAY, Oct. 30, 2019 (HealthDay News) — Dietary fiber and yogurt consumption are associated with a reduced risk for lung cancer, according to a pooled analysis published online Oct. 24 in JAMA Oncology.
Jae Jeong Yang, Ph.D., from the Vanderbilt University Medical Center in Nashville, Tennessee, and colleagues examined the individual and joint associations of dietary fiber and yogurt consumption with lung cancer risk in an analysis of 10 prospective cohort studies involving 1,445,850 adults (627,988 men and 817,862 women).
The researchers identified 18,822 incident lung cancer cases during a median follow-up of 8.6 years. After adjustment for status and pack-years of smoking and other lung cancer risk factors, both fiber and yogurt intakes were inversely associated with lung cancer risk (hazard ratio, 0.83 for the highest versus lowest quintile of fiber intake; hazard ratio, 0.81 for high versus no yogurt consumption). These correlations with lung cancer were significant in never smokers and were seen consistently across sex, race/ethnicity, and tumor histologic type. Compared with no yogurt consumption with the lowest quintile of fiber intake, high yogurt consumption with the highest quintile of fiber intake showed more than a 30 percent reduced risk for lung cancer (hazard ratios, 0.67 in total study population and 0.69 in never smokers).
“Although further investigation is needed to replicate these findings and disentangle the underlying mechanisms, our study suggests a potential novel health benefit of increasing dietary fiber and yogurt intakes in lung cancer prevention,” the authors write.
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