Association between yogurt consumption and the risk of Metabolic Syndrome over 6 years in the SUN study

BMC Public Health

Miguel A Martínez-González²  Nerea Martín-Calvo¹  Adriano M Pimenta³  Amelia Martí⁴  Maira Bes-Rastrollo²  Carmen Sayón-Orea¹ 

[1] Department of Preventive Medicine and Public Health, University of Navarra, Pamplona, Spain;CIBERobn Physiopathology of Obesity and Nutrition, Instituto de Salud Carlos III (ISCIII), Madrid, Spain;Department of Maternal and Child Nursing and Public Health, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil;Department of Food Sciences and Physiology, School of Pharmacy, University of Navarra, Pamplona, Spain

关键词: Cohort studies;    Fruit;    Yogurt;    Metabolic syndrome;   

Others  :  1131373
DOI  :  10.1186/s12889-015-1518-7

 received in 2014-04-15, accepted in 2015-02-10,  发布年份 2015

【 摘 要 】

Background

The role of yogurt consumption in the development of metabolic syndrome (MetS) is not fully understood and the available epidemiologic evidence is scarce. The aim of our study was to assess the association between total, whole-fat, or low-fat yogurt consumption and the risk of developing MetS.

Methods

Yogurt consumption was assessed at baseline through a 136-item validated FFQ. MetS was defined following the harmonized definition for MetS according to the AHA and the IDF criteria. Logistic regression models were used.

Results

During the first 6-y of follow-up of the SUN cohort, 306 incident cases of MetS were identified. Frequent consumption [≥875 g/week (≥7 servings/week) versus ≤ 250 g/week (2 servings/week)] of total, whole-fat and low-fat yogurt consumption showed non-significant inverse associations with MetS [OR = 0.84 (95% CI: 0.60-1.18); 0.98 (95% CI: 0.68-1.41); and 0.63 (95% CI: 0.39-1.02) respectively]. Only one component of the MetS, central adiposity, was inversely associated with total and whole-fat yogurt consumption [OR = 0.85 (95% CI: 0.74-0.98) and 0.85 (95% CI: 0.73-0.99) respectively]. In the joint assessment of exposure to total yogurt consumption and fruit consumption, those in the highest category of total yogurt consumption, and having a high fruit consumption (above the median ≥264.5 g/day) exhibited a significantly lower risk of developing MetS [OR = 0.61 (95% CI: 0.38-0.99)] compared with those in the lowest category of total yogurt consumption and had fruit consumption below the study median.

Conclusion

No significant association between yogurt consumption and MetS was apparent. Only one component out of the 5 MetS criteria, central adiposity, was inversely associated with high yogurt consumption. The combination of high consumption of both yogurt and fruit was inversely associated with the development of MetS.

【 授权许可】

   
2015 Sayón-Orea et al.; licensee BioMed Central.

【 图 表 】

Figure 1.

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