Yang W, et al. - Among 51,418 men and 93,427 women in the Health Professionals Follow-up Study and the Nurses' Health Study, researchers prospectively evaluated the risk of developing hepatocellular carcinoma in relation to intake of dairy products (total, milk, butter, cheese, and yogurt) and their main ingredients (calcium, vitamin D, fats, and protein). Overall 164 hepatocellular carcinoma cases were reported over a follow-up for 32 years. A higher risk of hepatocellular carcinoma was observed in relation to higher total dairy product consumption, after adjusting for most known hepatocellular carcinoma risk factors. Among US men and women, a higher risk of developing hepatocellular carcinoma was observed in relation to a higher intake of high fat dairy foods; higher yogurt intake may be related to a lower risk.