# Breast Cancer in Relation to Dairy Product Consumption: A Review of Current Findings and Potential Mechanisms

## TL;DR

This paper reviews how dairy product consumption may be linked to breast cancer, highlighting mixed findings and potential mechanisms.

## Contribution

The paper provides a comprehensive review of current findings and mechanisms linking dairy consumption to breast cancer.

## Key findings

- Dairy products may have both protective and harmful effects on breast cancer through various pathways.
- Milk proteins like α-casein show potential protective effects against breast cancer.
- Carcinogenic compounds in dairy products may contribute to cancer risk, requiring further study.

## Abstract

Breast cancer is the most frequently diagnosed cancer in women globally, and the widespread consumption of dairy products makes this association important for public health. Epidemiological studies have shown mixed results, with some reporting inverse or positive associations and others finding no clear link. The impact may differ depending on the type of dairy product, lifetime consumption patterns, and tumor subtype. This review evaluates proposed mechanisms of action, relevant nutritional components, and potential effects of dairy product consumption in the context of breast cancer.

Milk and dairy products have been associated with both promotive and inhibitory effects on breast cancer through diverse signaling pathways. Outcomes appear to be shaped by genetic background, tumor subtype, and the specific components consumed. Certain milk proteins, such as α-casein, have demonstrated protective potential and may contribute to new therapeutic strategies. In contrast, the possible presence of carcinogenic compounds in dairy products highlights the need for further investigation to clarify these associations and inform dietary recommendations.

The relationship between dairy and breast cancer is multifaceted, requiring personalized dietary recommendations and further investigation of underlying mechanisms. Inconsistencies in current findings emphasize the need for standardized research approaches that consider dietary patterns, genetic predisposition, and life-stage–specific consumption. Future studies should also address fermented versus unfermented products, fat content, and dose–response relationships to better understand these associations and inform dietary guidelines.