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J Dent Res Dent Clin Dent Prospects. 2023;17(1): 1-7.
doi: 10.34172/joddd.2023.36851
PMID: 37650016
PMCID: PMC10462922
Scopus ID: 85158146973
  Abstract View: 503
  PDF Download: 425
  Full Text View: 94

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Influence of dairy products consumption on oral cancer risk: A meta-analysis

Alberto Rodriguez-Archilla 1* ORCID logo, Marina Gomez-Fernandez 1

1 Department of Stomatology, Oral Medicine Unit. Faculty of Dentistry. University of Granada, Granada, Spain
*Corresponding Author: Corresponding author: Alberto Rodriguez-Archilla, Email: , Email: alberodr@ugr.es

Abstract

Background. The role of dairy product consumption on oral cancer risk is not yet fully clarified. Some studies have observed an inverse association between dairy consumption and oral cancer risk. This study aimed to determine the influence of dairy product consumption (milk, cheese, yogurt, butter) on oral cancer risk.

Methods. A search for studies on dairy products and oral cancer was conducted in the following databases: PubMed (MEDLINE, Cochrane Library), Web of Science (WoS), and Scopus. The estimation of the odds ratio (OR) effect was performed with the generic inverse variance method using the logarithm of the effect with the standard error (SE) and 95% confidence intervals.

Results. Twenty-one studies with 59271 participants (8,300 oral cancer patients and 50971 controls) were included in this meta-analysis. All dairy products significantly reduced oral cancer risk except butter (P=0.16). Milk intake reduced oral cancer risk by 27% (OR: 0.73; P<0.001); yogurt consumption by 25% (OR: 0.75; P<0.001), and cheese consumption by 21% (OR:0.79; P<0.01).

Conclusion. Regular consumption of dairy products reduces oral cancer risk between 21% and 27%.

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Submitted: 27 Nov 2022
Accepted: 23 Dec 2022
ePublished: 03 Apr 2023
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