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From the Journals

Do Probiotics Impact Cancer Survival?

Moderate intake of dietary probiotics was inversely associated with cancer mortality,’ highlighting dose-specific effects seen in a 20-year NHANES analysis.

Conexiant

A new analysis of National Health and Nutrition Examination Survey data from 1999 to 2018 examined associations between dietary probiotic intake and cancer mortality among 36,894 U.S. adults.

The study, published in Scientific Reports, categorized foods based on microbial content: low (< 10⁴ CFU/g), medium (10⁴–10⁷ CFU/g), or high (> 10⁷ CFU/g). Investigators used the National Death Index through December 2019 to track cancer mortality outcomes.

The data analysis showed that moderate intake of low dietary probiotics correlated with a hazard ratio of 0.82 (95% confidence interval [CI] = 0.68–0.98) compared with the lowest intake group. For medium dietary probiotics, the highest dose level showed a hazard ratio of 0.75 (95% CI = 0.61–0.92) compared with no intake. High dietary probiotic intake showed no statistically significant association with cancer mortality across all intake levels.

Subgroup analyses revealed varying patterns. Among participants aged 40 to 79 years, low dietary probiotic intake showed consistent statistical associations. For those 80 years and older, only high intake of medium and high dietary probiotics demonstrated statistical significance.

The data indicated different dose-response patterns: low dietary probiotics showed a U-shaped curve, medium dietary probiotics demonstrated a linear relationship, and high dietary probiotics presented an inverted U-shaped curve. These dose-response patterns, visually depicted in the study, highlighted the varying effects of microbial intake levels.

The study adjusted for several covariates, including demographic, lifestyle, and dietary factors, to account for potential confounding variables. This rigorous adjustment underscored the reliability of the findings.

Study limitations included the inability to account for cancer treatments affecting gut microbiota and lack of data on specific probiotic species. The investigators noted that the microbial content of foods can vary based on processing, storage duration, and conditions.

The authors declared no competing interests.