Is dairy product consumption associated with the incidence of CHD?

Avalos, Elisea Estela; Barrett‐Connor, Elizabeth; Kritz‐Silverstein, Donna; Wingard, Deborah L.; Bergstrom, Jaclyn; Al-Delaimy, Wael K.

doi:10.1017/s1368980012004168

Cited by 32 publications

(22 citation statements)

References 57 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The remaining 23 studies were evaluated to assess for eligibility after reading the full-text. Finally, nine cohort studies were eligible for inclusion in our meta-analysis [27,28,29,30,31,32,33,34,35]. One of the nine articles was identified from references of a full-text article [29].…”

Section: Resultsmentioning

confidence: 99%

“…Publication years were ranged between 1999 and 2015. Two articles were conducted in North America [27,29] and the remaining seven articles were performed in Europe [28,30,31,32,33,34,35]. Follow-up durations ranged between 10.2 [31] and 17.3 years [33].…”

Section: Resultsmentioning

confidence: 99%

“…Follow-up durations ranged between 10.2 [31] and 17.3 years [33]. Six articles included both men and women [27,28,31,33,34,35], one article included only men [30], and two articles included only women [29,32]. The baseline age of the participants ranged from ≥21 [28] to ≥55 years [33].…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Consumption of Yogurt and the Incident Risk of Cardiovascular Disease: A Meta-Analysis of Nine Cohort Studies

Sun

2017

Nutrients

View full text Add to dashboard Cite

Previous systematic reviews and meta-analyses have evaluated the association of dairy consumption and the risk of cardiovascular disease (CVD). However, the findings were inconsistent. No quantitative analysis has specifically assessed the effect of yogurt intake on the incident risk of CVD. We searched the PubMed and the Embase databases from inception to 10 January 2017. A generic inverse-variance method was used to pool the fully-adjusted relative risks (RRs) and the corresponding 95% confidence intervals (CIs) with a random-effects model. A generalized least squares trend estimation model was used to calculate the specific slopes in the dose-response analysis. The present systematic review and meta-analysis identified nine prospective cohort articles involving a total of 291,236 participants. Compared with the lowest category, highest category of yogurt consumption was not significantly related with the incident risk of CVD, and the RR (95% CI) was 1.01 (0.95, 1.08) with an evidence of significant heterogeneity (I2 = 52%). However, intake of ≥200 g/day yogurt was significantly associated with a lower risk of CVD in the subgroup analysis. There was a trend that a higher level of yogurt consumption was associated with a lower incident risk of CVD in the dose-response analysis. A daily dose of ≥200 g yogurt intake might be associated with a lower incident risk of CVD. Further cohort studies and randomized controlled trials are still demanded to establish and confirm the observed association in populations with different characteristics.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Consumption of Yogurt and the Incident Risk of Cardiovascular Disease: A Meta-Analysis of Nine Cohort Studies

Sun

2017

Nutrients

View full text Add to dashboard Cite

show abstract

“…Associations between dairy intake and different disease outcomes have been evaluated in several studies, but reported associations remain contradictory (2)(3)(4)(5)(6)(7)(8)(9)(10). The inconclusive evidence regarding the association between nonfermented milk, specifically, and mortality has been highlighted in a recent systematic review and meta-analysis by Larsson et al (3).…”

Section: Introductionmentioning

confidence: 99%

Nonfermented milk and other dairy products: associations with all-cause mortality,

Tognon¹,

Shungin

Lissner³

et al. 2017

The American Journal of Clinical Nutrition

View full text Add to dashboard Cite

Background: A positive association between nonfermented milk intake and increased all-cause mortality was recently reported, but overall, the association between dairy intake and mortality is inconclusive. Objective: We studied associations between intake of dairy products and all-cause mortality with an emphasis on nonfermented milk and fat content. Design: A total of 103,256 adult participants (women: 51.0%) from Northern Sweden were included (7121 deaths; mean follow-up: 13.7 y). Associations between all-cause mortality and reported intakes of nonfermented milk (total or by fat content), fermented milk, cheese, and butter were tested with the use of Cox proportional hazards models that were adjusted for age, sex, body mass index, smoking status, education, energy intake, examination year, and physical activity. To circumvent confounding, Mendelian randomization was applied in a subsample via the lactase LCT-13910 C/T single nucleotide polymorphism that is associated with lactose tolerance and milk intake. Results: High consumers of nonfermented milk ($2.5 times/d) had a 32% increased hazard (HR: 1.32; 95% CI: 1.18, 1.48) for all-cause mortality compared with that of subjects who consumed milk #1 time/wk. The corresponding value for butter was 11% (HR: 1.11; 95% CI: 1.07, 1.21). All nonfermented milk-fat types were independently associated with increased HRs, but compared with full-fat milk, HRs were lower in consumers of medium-and low-fat milk. Fermented milk intake (HR: 0.90; 95% CI: 0.86, 0.94) and cheese intake (HR: 0.93; 95% CI: 0.91, 0.96) were negatively associated with mortality. Results were slightly attenuated by lifestyle adjustments but were robust in sensitivity analyses. Mortality was not significantly associated with the LCT-13910 C/T genotype in the smaller subsample. The amount and type of milk intake was associated with lifestyle variables. Conclusions: In the present Swedish cohort study, intakes of nonfermented milk and butter are associated with higher all-cause mortality, and fermented milk and cheese intakes are associated with lower all-cause mortality. Residual confounding by lifestyle cannot be excluded, and Mendelian randomization needs to be examined in a larger sample.Am J Clin Nutr 2017;105:1502-11.

show abstract

“…risk (18,20,21), whereas 2 other studies showed increased risk of all-cause mortality and CVD events in women who consumed butter (22,23), and one study showed moderately increased risk of stroke in male smokers with the highest compared with the lowest intakes (24). Furthermore, 2 casecontrol studies showed that the consumption of butter rated subjectively was associated with increased risk of myocardial infarction (25,26).…”

Section: Introductionmentioning

confidence: 99%

Butter increased total and LDL cholesterol compared with olive oil but resulted in higher HDL cholesterol compared with a habitual diet

Engel

Tholstrup

2015

The American Journal of Clinical Nutrition

View full text Add to dashboard Cite

Background: Butter is known to have a cholesterol-raising effect and, therefore, has often been included as a negative control in dietary studies, whereas the effect of moderate butter intake has not been elucidated to our knowledge. Objective: We compared the effects of moderate butter intake, moderate olive oil intake, and a habitual diet on blood lipids, high-sensitivity C-reactive protein (hsCRP), glucose, and insulin. Design: The study was a controlled, double-blinded, randomized 2 3 5-wk crossover dietary intervention study with a 14-d run-in period during which subjects consumed their habitual diets. The study included 47 healthy men and women (mean 6 SD total cholesterol: 5.22 6 0.90 mmol/L) who substituted a part of their habitual diets with 4.5% of energy from butter or refined olive oil. Results: Study subjects were 70% women with a mean age and body mass index (in kg/m 2 ) of 40.4 y and 23.5, respectively. Butter intake increased total cholesterol and LDL cholesterol more than did olive oil intake (P , 0.05) and the run-in period (P , 0.005 and P , 0.05, respectively) and increased HDL cholesterol compared with the run-in period (P , 0.05). No difference in effects was observed for triacylglycerol, hsCRP, insulin, and glucose concentrations. The intake of saturated fatty acids was significantly higher in the butter period than in the olive oil and run-in periods (P , 0.0001). Conclusions: Moderate intake of butter resulted in increases in total cholesterol and LDL cholesterol compared with the effects of olive oil intake and a habitual diet (run-in period). Furthermore, moderate butter intake was also followed by an increase in HDL cholesterol compared with the habitual diet. We conclude that hypercholesterolemic people should keep their consumption of butter to a minimum, whereas moderate butter intake may be considered part of the diet in the normocholesterolemic population. This trial was registered at clinicaltrials. gov as NCT02116829.Am J Clin Nutr 2015;102:309-15.

show abstract

Is dairy product consumption associated with the incidence of CHD?

Cited by 32 publications

References 57 publications

Consumption of Yogurt and the Incident Risk of Cardiovascular Disease: A Meta-Analysis of Nine Cohort Studies

Consumption of Yogurt and the Incident Risk of Cardiovascular Disease: A Meta-Analysis of Nine Cohort Studies

Nonfermented milk and other dairy products: associations with all-cause mortality,

Butter increased total and LDL cholesterol compared with olive oil but resulted in higher HDL cholesterol compared with a habitual diet

Contact Info

Product

Resources

About