Professional paper

Anticarcinogenic activity of fermented dairy products

Marija Strnad ; Škola narodnog zdravlja "Andrija Štampar" Medicinskog fakulteta, Zagreb
Vladimir Babuš

Abstract

According to some reports, the specific cultures of lactic acid bacteria which are used in milk fermentation belong to antimutagens and anticarcinogens. The roles of yoghurt, butter and cheese are considered in the light of these studies. There is a fundamental relationship between intestinal bacteria, their metabolic products, nutrition and health. Experiments have shown that the persons, who had received lactobacillar cultures, produced less fecal enzymes which produce carcinogens. The "in vitro" human lymphocyte studies indicate that lactobacilli stimulate the local and systemic immune system, and that some cultures have antioxidative properties. Fermented dairy products are also a significant factor in calcium ingestion. In the process, calcium with calcium phosphate, binds with free fatty and biliary acids, resulting in weaker toxic effects of the doses in intestinal epithelial cells and in their lower proliferation. While some American studies found the occurrence of colonic cancer to be significantly reduced by taking fermented dairy products, this was not the case with the Dutch studies. This difference has been explained by the use of different bacterial cultures. The lower risks of breast cancer and exocrine pancreas cancer are also associated with the ingestion of fermented dairy products.

Keywords

fermented dairy products; cancer

Hrčak ID:

94918

URI

https://hrcak.srce.hr/94918

Publication date:

4.9.1997.

Article data in other languages: croatian

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