Habitual intake of lactic acid bacteria and risk reduction of bladder cancer

被引：124

作者：

Ohashi, Y ^{[1
]}

Nakai, S ^{[1
]}

Tsukamoto, T ^{[1
]}

Masumori, N ^{[1
]}

Akaza, H ^{[1
]}

Miyanaga, N ^{[1
]}

Kitamura, T ^{[1
]}

Kawabe, K ^{[1
]}

Kotake, T ^{[1
]}

Kuroda, M ^{[1
]}

Naito, S ^{[1
]}

Koga, H ^{[1
]}

Saito, Y ^{[1
]}

Nomata, K ^{[1
]}

Kitagawa, M ^{[1
]}

Aso, Y ^{[1
]}

机构：

[1] Univ Tokyo, Sch Hlth Sci & Nursing, Dept Biostat, Tokyo 1130033, Japan

来源：

UROLOGIA INTERNATIONALIS | 2002年 / 68卷 / 04期

关键词：

Lactobacillus casei strain Shirota; lactic acid bacteria; bladder neoplasm;

D O I：

10.1159/000058450

中图分类号：

R5 [内科学]; R69 [泌尿科学（泌尿生殖系疾病）];

学科分类号：

1002 ; 100201 ;

摘要：

Introduction: A kind of lactic acid bacteria, Lactobacillus casei strain Shirota, shows antitumor activity in experimental animals. One clinical trial using L. casei showed a significant decrease in the recurrence of superficial bladder cancer. So, to assess the preventive effect of the intake of L. casei, widely taken as fermented milk products in Japan, against bladder cancer, we conducted a case-control study. Methods: A total of 180 cases (mean age: 67 years, SID 10) were selected from 7 hospitals, and 445 population-based controls matched by gender and age were also selected. Interviewers asked them 81 items. The conditional logistic regression was used to estimate adjusted odds ratios (OR). Results: The OR of smoking was 1.61 (95% confidence interval: 1.10-2.36). Those of previous (10-15 years ago) intake of fermented milk products were 0.46 (0.27-0.79) for 1-2 times/week and 0.61 (0.38-0.99) for 3-4 or more times/week, respectively. Conclusion: It was strongly suggested that the habitual intake of lactic acid bacteria reduces the risk of bladder cancer. Copyright (C) 2002 S, Karger AG, Basel.

引用

页码：273 / 280

页数：8

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