Dairy products consumption linked to decreased risk of endometrial cancer: A case-control study

Evidence remains inconsistent regarding the relationship between dairy products consumption and endometrial cancer (EC) risk. This study aimed to investigate the association between dairy products intake and EC risk in Iranian women. In this hospital-based case-control study, 136 patients with histologically confirmed EC and 272 age- and BMI-matched controls were included. Dietary intake was assessed by a validated 168-item food frequency questionnaire. Conditional logistic regression models were applied to estimate odds ratios (ORs) and 95% confidence intervals (CIs) for EC risk across tertiles of energy-adjusted dairy consumption, adjusting for relevant dietary, reproductive, and lifestyle confounders. Higher intake of total dairy, low-fat dairy, and high-fat dairy was significantly associated with a lower risk of EC in fully adjusted models. The strongest inverse associations were observed at moderate intake levels. No significant association was found between butter consumption and EC risk. Sensitivity analyses among postmenopausal women confirmed consistent inverse associations for total and subtypes of dairy products. Our study indicated that higher dairy product consumption is associated with a reduced risk of EC. These findings suggest a potential protective role of dairy in EC prevention. Additional research, particularly in larger and more diverse populations, is needed to explore this further.