Dairy intake and coronary heart disease or stroke-A population-based cohort study

INTERNATIONAL JOURNAL OF CARDIOLOGY

卷:167

Article

Dalmeijer, Geertje W.¹  Struijk, Ellen A.^1,2  van der Schouw, Yvonne T.¹  Soedamah-Muthu, Sabita S.²  Verschuren, W. M. Monique³  Boer, Jolanda M. A.³  Geleijnse, Johanna M.²  Beulens, Joline W. J.¹ 

[1] Univ Med Ctr Utrecht, Julius Ctr Hlth Sci & Primary Care, NL-3508 GA Utrecht, Netherlands

[2] Wageningen Univ, Dept Human Nutr, NL-6700 AP Wageningen, Netherlands

[3] Natl Inst Publ Hlth & Environm RIVM, Bilthoven, Netherlands

关键词: Dairy intake;    Coronary heart disease;    CHD;    Stroke;   

DOI  :  10.1016/j.ijcard.2012.03.094

来源: Elsevier

【 摘 要 】

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 13 years 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<0.02). Among participants without hypertension, but not among hypertensive participants, total (0.92; 0.85-1.02) and low-fat (0.94; 0.87-1.02) dairy tended to be associated with a lower risk of CHD. Conclusion: Our results provide no evidence that dairy products are associated with risk of CHD or stroke. High intakes of total and low-fat dairy may be associated with a lower risk of CHD among participants without hypertension, while fermented dairy could be associated with a reduced risk of stroke. (C) 2012 Elsevier Ireland Ltd. All rights reserved.

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