Fiber and Yogurt Tied to Lower Lung Cancer Risk New York Times
By promoting a healthy gut microbiome, a high-fiber diet and foods like yogurt may lower lung cancer risk, even among smokers.
- …““inflammation plays a major role in lung cancer, and we know that the gut microbiome plays a major role in reducing inflammation. People who eat a lot of fiber and yogurt have a healthier microbiome.””
Gut microbiome gets more benefit from probiotics than from yogurt
- Probiotiocs (yogurt, etc) reduce hypertension – 2017
- Off topic: Consumer Labs has great reviews of supplements– a peek at their probiotics matrix
Microbiomes are also improved by Vitamin D
- Oral Vitamin D, the lung microbiome and Tuberculosis – June 2019
- Gut microbiome massively changed by high dose vitamin D – July 2015
- Exploring gut microbes in Human health and disease: pushing the envelope - Aug 2014
Vitamin D reduces risk of Lung Cancer
- Lung Cancer risk decreases 5 percent for every 2.5 nanogram increase in Vitamin D – meta-analysis Sept 2015
- Asian men often smoke then die of lung cancer (if you must smoke, take Vitamin D) – meta-analysis March 2019
Vitamin D and Probiotics are a good combination
- Probiotic and vitamin D synergy - July 2015
- Schizophrenia reduced by biweekly 50,000 IU Vitamin D and probiotics – RCT Feb 2019
- Colon cancer – vitamin D, probiotics, and leptin might help – May 2015
- Vitamin D treatment of diabetes (50,000 IU every 2 weeks) augmented by probiotic – RCT June 2018
- Vitamin D receptor functionality improved with probiotics – Sept 2015
- Probiotic (L. reuteri NCIMB 30242 ) greately increased vitamin D levels for many – RCT July 2013
- Probiotic (Lactobacillus casei Zhang) reduces T2 Diabetes in mice – July 2014
- Probiotics reduced weight gain in mice for many weeks (proof of concept) – June 2014
- Probiotics, prebiotics, and the host microbiome - the science of translation – June 2013
Reference: Association of Dietary Fiber and Yogurt Consumption With Lung Cancer Risk - A Pooled Analysis – Oct 2019
JAMA Oncol. Published online October 24, 2019. doi:10.1001/jamaoncol.2019.4107
Jae Jeong Yang, PhD1; Danxia Yu, PhD1; Yong-Bing Xiang, MD2; et alWilliam Blot, PhD1,3; Emily White, PhD4; Kim Robien, PhD5; Rashmi Sinha, PhD6; Yikyung Park, ScD7; Yumie Takata, PhD1,8; DeAnn Lazovich, PhD9,10; Yu-Tang Gao, MD2; Xuehong Zhang, ScD11; Qing Lan, PhD6; Bas Bueno-de-Mesquita, PhD12,13; Ingegerd Johansson, PhD14; Rosario Tumino, MD15; Elio Riboli, MD16; Anne Tjønneland, PhD17,18; Guri Skeie, PhD19; J. Ramón Quirós, MD20; Mattias Johansson, PhD21; Stephanie A. Smith-Warner, PhD22,23; Wei Zheng, MD, PhD1,3; Xiao-Ou Shu, MD, PhD1,3
Importance Dietary fiber (the main source of prebiotics) and yogurt (a probiotic food) confer various health benefits via modulating the gut microbiota and metabolic pathways. However, their associations with lung cancer risk have not been well investigated.
Objective To evaluate the individual and joint associations of dietary fiber and yogurt consumption with lung cancer risk and to assess the potential effect modification of the associations by lifestyle and other dietary factors.
Design, Setting, and Participants This pooled analysis included 10 prospective cohorts involving 1 445 850 adults from studies that were conducted in the United States, Europe, and Asia. Data analyses were performed between November 2017 and February 2019. Using harmonized individual participant data, hazard ratios and 95% confidence intervals for lung cancer risk associated with dietary fiber and yogurt intakes were estimated for each cohort by Cox regression and pooled using random-effects meta-analysis. Participants who had a history of cancer at enrollment or developed any cancer, died, or were lost to follow-up within 2 years after enrollment were excluded.
Exposures Dietary fiber intake and yogurt consumption measured by validated instruments.
Main Outcomes and Measures Incident lung cancer, subclassified by histologic type (eg, adenocarcinoma, squamous cell carcinoma, and small cell carcinoma).
Results The analytic sample included 627 988 men, with a mean (SD) age of 57.9 (9.0) years, and 817 862 women, with a mean (SD) age of 54.8 (9.7) years. During a median follow-up of 8.6 years, 18 822 incident lung cancer cases were documented. Both fiber and yogurt intakes were inversely associated with lung cancer risk after adjustment for status and pack-years of smoking and other lung cancer risk factors: hazard ratio, 0.83 (95% CI, 0.76-0.91) for the highest vs lowest quintile of fiber intake; and hazard ratio, 0.81 (95% CI, 0.76-0.87) for high vs no yogurt consumption. The fiber or yogurt associations with lung cancer were significant in never smokers and were consistently observed across sex, race/ethnicity, and tumor histologic type. When considered jointly, high yogurt consumption with the highest quintile of fiber intake showed more than 30% reduced risk of lung cancer than nonyogurt consumption with the lowest quintile of fiber intake (hazard ratio, 0.67 [95% CI, 0.61-0.73] in total study populations; hazard ratio 0.69 [95% CI, 0.54-0.89] in never smokers), suggesting potential synergism.
Conclusions and Relevance Dietary fiber and yogurt consumption was associated with reduced risk of lung cancer after adjusting for known risk factors and among never smokers. Our findings suggest a potential protective role of prebiotics and probiotics against lung carcinogenesis.