Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 431487
Title Dairy Intake and Coronary Heart Disease or Stroke – a population-based cohort study in the Netherlands
Author(s) Dalmeijer, G.W.; Struijk, E.A.; Schouw, Y.T. van der; Soedamah-Muthu, S.S.; Verschuren, W.M.M.; Geleijnse, J.M.
Source International Journal of Cardiology 167 (2013)3. - ISSN 0167-5273 - p. 925 - 929.
DOI http://dx.doi.org/10.1016/j.ijcard.2012.03.094
Department(s) Chair Nutrition and Disease
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2013
Keyword(s) food frequency questionnaire - blood-pressure - cardiovascular-disease - relative validity - risk - fat - reproducibility - metaanalysis - menaquinone - consumption
Abstract AIM: This study aimed to investigate the relationship between total dairy intake and dairy subtypes (high-fat dairy, low-fat dairy, milk and milk products, cheese and fermented dairy) with incident coronary heart disease (CHD) and stroke. METHODS: EPIC-NL is a prospective cohort study among 33,625 Dutch men and women. At baseline (1993-1997), dairy intake was measured with a validated food frequency questionnaire (FFQ). The incidence of both fatal and non-fatal CHD and stroke was obtained by linkage to the national registers. RESULTS: During 13years follow-up, 1648 cases of CHD and 531 cases of stroke were documented. Total dairy intake was not significantly associated with risk of CHD (hazard ratio per standard deviation (SD) increase=0.99; 95%-CI: 0.94-1.05) or stroke (0.95; 0.85-1.05) adjusted for lifestyle and dietary factors. None of the dairy subtypes was to CHD, while only fermented dairy tended to be associated (p=0.07) with a lower risk of stroke (0.92; 0.83-1.01). Hypertension appeared to modify the association of total and low-fat dairy with CHD (p interaction
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