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

Abstract

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.

Dairy product intake and mortality in a cohort of 70-year-old Swedes: a contribution to the Nordic diet discussion

“…fermented and non-fermented milk) with all-cause mortality and found that cheese intake was negatively associated with mortality, in line with previous results from other two large Swedish studies [11, 12]. In the present study, the association between cheese and mortality did not show any dose–response and maintained statistical significance despite somewhat decreased strength along the follow-up.…”

Exosomes of pasteurized milk: potential pathogens of Western diseases

“…For every glass of milk, which in Sweden is primarily pasteurized milk, the adjusted hazard ratio of all-cause mortality was 1.15 (1.13-1.17) in women and 1.03 (1.01-1.04) in men, respectively. A recent study from Northern Sweden including 103,256 adult participants reported that high consumers of nonfermented milk (≥ 2.5 times/day) had a 32% increased hazard (HR: 1.32; 95% CI 1.18, 1.48) for allcause mortality compared with that of subjects who consumed milk ≤ 1 time/week [191]. In contrast, fermented milk intake and cheese intake were negatively associated with mortality [191].…”

“…A recent study from Northern Sweden including 103,256 adult participants reported that high consumers of nonfermented milk (≥ 2.5 times/day) had a 32% increased hazard (HR: 1.32; 95% CI 1.18, 1.48) for allcause mortality compared with that of subjects who consumed milk ≤ 1 time/week [191]. In contrast, fermented milk intake and cheese intake were negatively associated with mortality [191]. A systematic review and updated dose-response meta-analysis of prospective cohort studies partially funded by dairy associations reported a 7% lower risk of stroke with an increment of 200 g milk daily [192].…”

Sex differences in postprandial responses to different dairy products on lipoprotein subclasses: a randomised controlled cross-over trial

“…Both long-term interventional studies and epidemiological data indicate that dairy products are a heterogeneous food group with various effects on blood lipids (28) and all-cause mortality (29,30) . For the first time, we recently demonstrated divergent postprandial TAG and HDL-C responses (measured as the 0-6 h incremental AUC (iAUC 0-6h )) between different dairy products in healthy adults (31) , with a borderline significant effect of sex on serum TAG-iAUC 0-6h .…”