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Dairy intake and coronary heart disease or stroke--a population-based cohort study.
Int J Cardiol. 2013 Aug 10; 167(3):925-9.IJ

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 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.

Authors+Show Affiliations

Julius Center for Health Sciences and Primary Care, University Medical Center Utrecht, The Netherlands. G.W.Dalmeijer@umcutrecht.nlNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Randomized Controlled Trial
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

22483419

Citation

Dalmeijer, Geertje W., et al. "Dairy Intake and Coronary Heart Disease or Stroke--a Population-based Cohort Study." International Journal of Cardiology, vol. 167, no. 3, 2013, pp. 925-9.
Dalmeijer GW, Struijk EA, van der Schouw YT, et al. Dairy intake and coronary heart disease or stroke--a population-based cohort study. Int J Cardiol. 2013;167(3):925-9.
Dalmeijer, G. W., Struijk, E. A., van der Schouw, Y. T., Soedamah-Muthu, S. S., Verschuren, W. M., Boer, J. M., Geleijnse, J. M., & Beulens, J. W. (2013). Dairy intake and coronary heart disease or stroke--a population-based cohort study. International Journal of Cardiology, 167(3), 925-9. https://doi.org/10.1016/j.ijcard.2012.03.094
Dalmeijer GW, et al. Dairy Intake and Coronary Heart Disease or Stroke--a Population-based Cohort Study. Int J Cardiol. 2013 Aug 10;167(3):925-9. PubMed PMID: 22483419.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Dairy intake and coronary heart disease or stroke--a population-based cohort study. AU - Dalmeijer,Geertje W, AU - Struijk,Ellen A, AU - van der Schouw,Yvonne T, AU - Soedamah-Muthu,Sabita S, AU - Verschuren,W M Monique, AU - Boer,Jolanda M A, AU - Geleijnse,Johanna M, AU - Beulens,Joline W J, Y1 - 2012/04/04/ PY - 2011/08/08/received PY - 2012/03/05/revised PY - 2012/03/08/accepted PY - 2012/4/10/entrez PY - 2012/4/10/pubmed PY - 2014/4/3/medline KW - CHD KW - Coronary heart disease KW - Dairy intake KW - Stroke SP - 925 EP - 9 JF - International journal of cardiology JO - Int. J. Cardiol. VL - 167 IS - 3 N2 - 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. SN - 1874-1754 UR - https://www.unboundmedicine.com/medline/citation/22483419/Dairy_intake_and_coronary_heart_disease_or_stroke__a_population_based_cohort_study_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0167-5273(12)00301-4 DB - PRIME DP - Unbound Medicine ER -