Background/Objectives:This study explored the association between dairy products consumption (total and subgroups) and cancer of the esophagus, stomach, and pancreas within the PANESOES case–control study.Methods:Data from 1229 participants, including 774 incident cases of cancer and 455 controls matched by age, sex, and region, were analyzed. Dietary intake was assessed using a validated Food Frequency Questionnaire, categorizing dairy intake by total and subgroups (fermented dairy, sugary dairy desserts, and milk). Multinomial logistic regression was used to estimate relative risk ratios (RRRs), adjusting for confounders.Results:We found an inverse association between moderate dairy consumption (T2) and esophageal cancer (RRRT2 vs. T1= 0.59 (95%CI: 0.37–0.96)). The highest tertile (T3) of fermented dairy was associated with a lower risk of esophageal (RRRT3 vs. T1= 0.55 (0.33–0.90)) and stomach cancers (RRRT3 vs. T1= 0.68 (0.47–0.97)). By contrast, the highest tertile of consumption of sugary dairy desserts was associated with a higher risk of stomach cancer (RRRT3 vs. T1= 1.85 (1.30–2.64)). No association was found for milk.Conclusions:This study suggests that fermented dairy may reduce the risk of esophageal and stomach cancers, while sugary dairy desserts may increase the risk of stomach cancer.
背景/目的：本研究基于PANESOES病例对照研究，探讨乳制品（总量及亚类）摄入与食管癌、胃癌及胰腺癌的关联性。方法：研究纳入1229名参与者，包括774例新发癌症病例及455例按年龄、性别和地区匹配的对照者。采用经验证的食物频率问卷评估膳食摄入，将乳制品分为总量及亚类（发酵乳制品、含糖乳基甜点、牛奶）。使用多项逻辑回归模型计算相对风险比（RRR），并对混杂因素进行校正。结果：研究发现中等乳制品摄入量（T2）与食管癌风险呈负相关（RRRT2 vs. T1= 0.59（95%CI: 0.37–0.96））。发酵乳制品最高三分位摄入量（T3）与较低的食管癌（RRRT3 vs. T1= 0.55（0.33–0.90））和胃癌风险相关（RRRT3 vs. T1= 0.68（0.47–0.97））。相比之下，含糖乳基甜点的最高三分位摄入量与胃癌风险升高相关（RRRT3 vs. T1= 1.85（1.30–2.64））。未发现牛奶摄入与癌症风险存在关联。结论：本研究表明发酵乳制品可能降低食管癌和胃癌风险，而含糖乳基甜点可能增加胃癌风险。
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