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Consumption of Yogurt, Low-Fat Milk, and Other Low-Fat Dairy Products Is Associated with Lower Risk of Metabolic Syndrome Incidence in an Elderly Mediterranean Population.
J Nutr 2015; 145(10):2308-16JN

Abstract

BACKGROUND

The association between consumption of dairy products and the risk of developing metabolic syndrome (MetS) is unclear.

OBJECTIVE

The purpose of this study was to evaluate the associations between consumption of dairy products (total and different subtypes) and incident MetS in a Mediterranean population at high cardiovascular disease risk.

METHODS

We prospectively analyzed 1868 men and women (55-80 y old) without MetS at baseline, recruited from different PREDIMED (Prevención con Dieta Mediterránea) centers between October 2003 and June 2009 and followed up until December 2010. MetS was defined according to updated, harmonized criteria. At baseline and yearly thereafter, we determined anthropometric variables, dietary habits by a 137-item validated food-frequency questionnaire, and blood biochemistry. Multivariable-adjusted HRs of MetS or its components were estimated for each of the 2 upper tertiles (vs. the lowest one) of mean consumption of dairy products during the follow-up.

RESULTS

During a median follow-up of 3.2 y, we documented 930 incident MetS cases. In the multivariable-adjusted model, HRs (95% CIs) of MetS for the comparison of extreme tertiles of dairy product consumption were 0.72 (0.61, 0.86) for low-fat dairy, 0.73 (0.62, 0.86) for low-fat yogurt, 0.78 (0.66, 0.92) for whole-fat yogurt, and 0.80 (0.67, 0.95) for low-fat milk. The respective HR for cheese was 1.31 (1.10, 1.56).

CONCLUSIONS

Higher consumption of low-fat dairy products, yogurt (total, low-fat, and whole-fat yogurt) and low-fat milk was associated with a reduced risk of MetS in individuals at high cardiovascular disease risk from a Mediterranean population. Conversely, higher consumption of cheese was related to a higher risk of MetS. This trial was registered at controlled-trials.com as ISRCTN35739639.

Authors+Show Affiliations

Human Nutrition Unit, Faculty of Medicine and Health Sciences, Biochemistry and Biotechnology Department, Rovira i Virgili University, and Saint Joan de Reus University Hospital, Pere Virgili Health Research Institute, Reus, Spain; Center of Biomedical Research in Physiopathology of Obesity and Nutrition (CIBEROBN) and Prevention with Mediterranean Diet Research Network (PREDIMED), Instituto de Salud Carlos III, Madrid, Spain; nancy.babio@urv.cat.Human Nutrition Unit, Faculty of Medicine and Health Sciences, Biochemistry and Biotechnology Department, Rovira i Virgili University, and Saint Joan de Reus University Hospital, Pere Virgili Health Research Institute, Reus, Spain; Center of Biomedical Research in Physiopathology of Obesity and Nutrition (CIBEROBN) and Prevention with Mediterranean Diet Research Network (PREDIMED), Instituto de Salud Carlos III, Madrid, Spain;Center of Biomedical Research in Physiopathology of Obesity and Nutrition (CIBEROBN) and Prevention with Mediterranean Diet Research Network (PREDIMED), Instituto de Salud Carlos III, Madrid, Spain; Department of Preventive Medicine and Public Health, University of Navarra, Pamplona, Spain;Center of Biomedical Research in Physiopathology of Obesity and Nutrition (CIBEROBN) and Department of Preventive Medicine, University of Valencia, Valencia, Spain;Center of Biomedical Research in Physiopathology of Obesity and Nutrition (CIBEROBN) and Prevention with Mediterranean Diet Research Network (PREDIMED), Instituto de Salud Carlos III, Madrid, Spain; Department of Internal Medicine and.Center of Biomedical Research in Physiopathology of Obesity and Nutrition (CIBEROBN) and Lipid Clinic, Endocrinology and Nutrition Service, Institute of Biomedical Research August Pi Sunyer, Clinic Hospital, University of Barcelona, Barcelona, Spain;Prevention with Mediterranean Diet Research Network (PREDIMED), Instituto de Salud Carlos III, Madrid, Spain; Department of Preventive Medicine and Public Health, University of Navarra, Pamplona, Spain;Center of Biomedical Research in Physiopathology of Obesity and Nutrition (CIBEROBN) and Cardiovascular Risk and Nutrition Research Group, Medical Research Institute of Del Mar Hospital, Barcelona Biomedical Research Park, Barcelona, Spain;Center of Biomedical Research in Physiopathology of Obesity and Nutrition (CIBEROBN) and Prevention with Mediterranean Diet Research Network (PREDIMED), Instituto de Salud Carlos III, Madrid, Spain; Research Institute of Biomedical and Health Sciences, University of Las Palmas de Gran Canaria, Las Palmas, Spain;Prevention with Mediterranean Diet Research Network (PREDIMED), Instituto de Salud Carlos III, Madrid, Spain; Department of Cardiology, University Hospital Araba, Vitoria, Spain;Center of Biomedical Research in Physiopathology of Obesity and Nutrition (CIBEROBN) and Prevention with Mediterranean Diet Research Network (PREDIMED), Instituto de Salud Carlos III, Madrid, Spain; Nutrition and Food Science Department, Faculty of Pharmacy, Research Institute of Nutrition and Food Safety (INSA), University of Barcelona, XARTA, Barcelona, Spain;Prevention with Mediterranean Diet Research Network (PREDIMED), Instituto de Salud Carlos III, Madrid, Spain; Department of Family Medicine, Primary Care Division of Seville, San Pablo Health Center, Seville, Spain;Prevention with Mediterranean Diet Research Network (PREDIMED), Instituto de Salud Carlos III, Madrid, Spain; Department of Preventive Medicine, University of Malaga, Malaga, Spain;Center of Biomedical Research in Physiopathology of Obesity and Nutrition (CIBEROBN) and Institute of Health Sciences, University of Balearic Islands and Son Espases Hospital, Palma de Mallorca, Spain; and.Human Nutrition Unit, Faculty of Medicine and Health Sciences, Biochemistry and Biotechnology Department, Rovira i Virgili University, and Saint Joan de Reus University Hospital, Pere Virgili Health Research Institute, Reus, Spain; Center of Biomedical Research in Physiopathology of Obesity and Nutrition (CIBEROBN) and Prevention with Mediterranean Diet Research Network (PREDIMED), Instituto de Salud Carlos III, Madrid, Spain;Center of Biomedical Research in Physiopathology of Obesity and Nutrition (CIBEROBN) and Department of Preventive Medicine, University of Valencia, Valencia, Spain;Prevention with Mediterranean Diet Research Network (PREDIMED), Instituto de Salud Carlos III, Madrid, Spain; Department of Nutrition and Physiology, University of Navarra, Pamplona, Spain.Human Nutrition Unit, Faculty of Medicine and Health Sciences, Biochemistry and Biotechnology Department, Rovira i Virgili University, and Saint Joan de Reus University Hospital, Pere Virgili Health Research Institute, Reus, Spain; Center of Biomedical Research in Physiopathology of Obesity and Nutrition (CIBEROBN) and Prevention with Mediterranean Diet Research Network (PREDIMED), Instituto de Salud Carlos III, Madrid, Spain; nancy.babio@urv.cat.No affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

26290009

Citation

Babio, Nancy, et al. "Consumption of Yogurt, Low-Fat Milk, and Other Low-Fat Dairy Products Is Associated With Lower Risk of Metabolic Syndrome Incidence in an Elderly Mediterranean Population." The Journal of Nutrition, vol. 145, no. 10, 2015, pp. 2308-16.
Babio N, Becerra-Tomás N, Martínez-González MÁ, et al. Consumption of Yogurt, Low-Fat Milk, and Other Low-Fat Dairy Products Is Associated with Lower Risk of Metabolic Syndrome Incidence in an Elderly Mediterranean Population. J Nutr. 2015;145(10):2308-16.
Babio, N., Becerra-Tomás, N., Martínez-González, M. Á., Corella, D., Estruch, R., Ros, E., ... Salas-Salvadó, J. (2015). Consumption of Yogurt, Low-Fat Milk, and Other Low-Fat Dairy Products Is Associated with Lower Risk of Metabolic Syndrome Incidence in an Elderly Mediterranean Population. The Journal of Nutrition, 145(10), pp. 2308-16. doi:10.3945/jn.115.214593.
Babio N, et al. Consumption of Yogurt, Low-Fat Milk, and Other Low-Fat Dairy Products Is Associated With Lower Risk of Metabolic Syndrome Incidence in an Elderly Mediterranean Population. J Nutr. 2015;145(10):2308-16. PubMed PMID: 26290009.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Consumption of Yogurt, Low-Fat Milk, and Other Low-Fat Dairy Products Is Associated with Lower Risk of Metabolic Syndrome Incidence in an Elderly Mediterranean Population. AU - Babio,Nancy, AU - Becerra-Tomás,Nerea, AU - Martínez-González,Miguel Ángel, AU - Corella,Dolores, AU - Estruch,Ramon, AU - Ros,Emilio, AU - Sayón-Orea,Carmen, AU - Fitó,Montserrat, AU - Serra-Majem,Lluís, AU - Arós,Fernando, AU - Lamuela-Raventós,Rosa M, AU - Lapetra,José, AU - Gómez-Gracia,Enrique, AU - Fiol,Miguel, AU - Díaz-López,Andrés, AU - Sorlí,José V, AU - Martínez,J Alfredo, AU - Salas-Salvadó,Jordi, AU - ,, Y1 - 2015/08/19/ PY - 2015/04/01/received PY - 2015/07/27/accepted PY - 2015/8/21/entrez PY - 2015/8/21/pubmed PY - 2016/1/14/medline KW - PREDIMED study KW - dairy products KW - metabolic syndrome KW - metabolic syndrome components KW - milk KW - yogurt SP - 2308 EP - 16 JF - The Journal of nutrition JO - J. Nutr. VL - 145 IS - 10 N2 - BACKGROUND: The association between consumption of dairy products and the risk of developing metabolic syndrome (MetS) is unclear. OBJECTIVE: The purpose of this study was to evaluate the associations between consumption of dairy products (total and different subtypes) and incident MetS in a Mediterranean population at high cardiovascular disease risk. METHODS: We prospectively analyzed 1868 men and women (55-80 y old) without MetS at baseline, recruited from different PREDIMED (Prevención con Dieta Mediterránea) centers between October 2003 and June 2009 and followed up until December 2010. MetS was defined according to updated, harmonized criteria. At baseline and yearly thereafter, we determined anthropometric variables, dietary habits by a 137-item validated food-frequency questionnaire, and blood biochemistry. Multivariable-adjusted HRs of MetS or its components were estimated for each of the 2 upper tertiles (vs. the lowest one) of mean consumption of dairy products during the follow-up. RESULTS: During a median follow-up of 3.2 y, we documented 930 incident MetS cases. In the multivariable-adjusted model, HRs (95% CIs) of MetS for the comparison of extreme tertiles of dairy product consumption were 0.72 (0.61, 0.86) for low-fat dairy, 0.73 (0.62, 0.86) for low-fat yogurt, 0.78 (0.66, 0.92) for whole-fat yogurt, and 0.80 (0.67, 0.95) for low-fat milk. The respective HR for cheese was 1.31 (1.10, 1.56). CONCLUSIONS: Higher consumption of low-fat dairy products, yogurt (total, low-fat, and whole-fat yogurt) and low-fat milk was associated with a reduced risk of MetS in individuals at high cardiovascular disease risk from a Mediterranean population. Conversely, higher consumption of cheese was related to a higher risk of MetS. This trial was registered at controlled-trials.com as ISRCTN35739639. SN - 1541-6100 UR - https://www.unboundmedicine.com/medline/citation/26290009/Consumption_of_Yogurt_Low_Fat_Milk_and_Other_Low_Fat_Dairy_Products_Is_Associated_with_Lower_Risk_of_Metabolic_Syndrome_Incidence_in_an_Elderly_Mediterranean_Population_ L2 - https://academic.oup.com/jn/article-lookup/doi/10.3945/jn.115.214593 DB - PRIME DP - Unbound Medicine ER -