Yang Yang, Pan Mengshu, Xia Xi, Liang Jiajing, Yin Xiangxiang, Ju Qian, Hao Jiqing
Department of Oncology, The First Affiliated Hospital of Anhui Medical University, 218 Jixi Road, Hefei, China.
Department of Oncology, The Second Affiliated Hospital of Anhui Medical University, 678 Furong Road, Hefei, China.
Sci Rep. 2025 Jan 6;15(1):959. doi: 10.1038/s41598-024-83722-8.
Limited research has explored the connection between consuming dietary probiotics in the diet and cancer-related deaths. This study aimed to examine how the intake levels of three different groups of dietary probiotics are associated with the risk of dying from cancer in a representative sample of adults in the United States. Using data from the USDA Food Survey Nutrient Database, researchers categorized foods based on their microbial levels as low (10 CFU/g), medium (10-10 CFU/g), or high (> 10 CFU/g). They then used Cox proportional risk regression models to assess the risk of cancer-specific death, with follow-up periods until December 31, 2019. The study included 36,894 participants aged 20 and older, representing 148,639,331 U.S. citizens. After adjusting for various factors, the results showed that low and moderate intake of probiotics significantly reduced the risk of cancer mortality, with no significant association found for high probiotic intake. The findings suggest a notable link between dietary probiotics and cancer-specific mortality, highlighting the potential impact of dietary choices on cancer survival and indicating areas for healthcare interventions.
仅有有限的研究探讨了饮食中摄入膳食益生菌与癌症相关死亡之间的联系。本研究旨在调查在美国成年人的代表性样本中，三组不同膳食益生菌的摄入量与死于癌症风险之间的关联。研究人员利用美国农业部食品调查营养数据库的数据，根据食物的微生物水平将其分为低（10 CFU/g）、中（10-10 CFU/g）或高（>10 CFU/g）三类。然后，他们使用Cox比例风险回归模型评估特定癌症死亡风险，并进行随访至2019年12月31日。该研究纳入了36894名年龄在20岁及以上的参与者，代表了148639331名美国公民。在对各种因素进行调整后，结果显示，低剂量和中等剂量摄入益生菌显著降低了癌症死亡率风险，而高剂量摄入益生菌未发现显著关联。研究结果表明膳食益生菌与特定癌症死亡率之间存在显著联系，突出了饮食选择对癌症生存的潜在影响，并指出了医疗保健干预的方向。
