Record number | 497683 |
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Title | The relationship of dairy intake with incident cardiovascular disease |
Author(s) | Dalmeijer, G.W.; Struijk, E.A.; Schouw, Y.T. van der; Soedamah-Muthu, S.S.; Verschuren, W.M.M.; Boer, J.M.; Geleijnse, J.M.; Beulens, J.W. |
Event | American Heart Association Nutrition, Physical Activity and Metabolism / Cardiovascular Disease Epidemiology and Prevention (AHA EPI-NPAM) 2011 Scientific Sessions, Atlanta, GA, 2011-03-22/2011-03-25 |
Department(s) |
Chair Nutrition and Disease VLAG |
Publication type | Abstract in scientific journal or proceedings |
Publication year | 2011 |
Abstract | Background: Ecological studies suggest that a high intake of dairy products increases the risk of cardiovascular diseases (CVD), which may be due to its saturated fat content. However, this result is not confirmed by prospective cohort studies. Few prospective studies have evaluated the direct relationship of specific dairy products and CVD. Objective: The aim of this study is to investigate the relationship of both total dairy intake, as well as specific dairy subgroups (high-fat dairy, low-fat dairy, milk and milk products, cheese and fermented dairy), with coronary heart disease (CHD), stroke and mortality. Design: EPIC-NL is a prospective cohort study among 35.151 Dutch men and women with an average follow-up of 15 years. Dairy intake was measured with a validated food frequency questionnaire (FFQ). Incidence of CHD, stroke and mortality was obtained by record linkage to a causes of death registry and hospital discharge diagnosis registry. Cox regression was used to estimate the association between intake of dairy products, modeled continuously per SD, and risk of CHD, stroke and mortality. These associations were adjusted for gender, age, total energy intake, physical activity, smoking, education, BMI and consumption of ethanol, coffee, fruit, vegetables, fish, meat and bread. Results: Mean intake of total dairy was 421 g/day (range: 0- 3156 g/day). During approximately 15 years of follow-up, 1535 cases of CHD, 687 cases of stroke and 1880 cases of all cause mortality were documented. Total dairy intake was not significantly associated with risk of CHD (hazard ratio per SD increase: 1.00; 95%-CI: 0.94 - 1.06), stroke (HRSD: 0.94; 95%- CI: 0.87 - 1.03) or all cause mortality (HRSD: 1.02; 95%-CI: 0.97-1.08) in the multivariate adjusted model. None of the dairy subgroups were related to CHD as well. A borderline significant association (p=0.10) of low-fat dairy with a decreased stroke risk (HRSD: 0.93; 95%-CI: 0.86-1.01) was observed, but none of the other dairy subgroups were significantly associated with stroke. High-fat dairy intake was associated with an increased risk of all cause mortality (HRSD: 1.49; 95%-CI: 1.07-2.10). Consequently, the ratio of high-fat to low-fat dairy tended to be associated (p=0.10) with an increased risk of all cause mortality (HRSD: 1.03; 95%-CI: 1.00- 1.06). None of the other dairy subgroups were significantly associated with all cause mortality. A similar, but not statistically significant, association was observed between high-fat dairy and CVD mortality (HRSD: 1.50; 95%-CI: 0.77- 3.11). Conclusion: In this Dutch population with a large variation in amount and source of dairy, total dairy intake was not significantly associated with risk of CHD, stroke and all cause mortality. However, high-fat dairy intake was positively associated with all cause mortality and low-fat dairy intake tended to be inversely associated with stroke. |
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