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Intake of fermented and non-fermented dairy products and risk of incident CHD: the Kuopio Ischaemic Heart Disease Risk Factor Study.
Br J Nutr. 2018 12; 120(11):1288-1297.BJ

Abstract

Recent dairy product studies have suggested that fermented rather than non-fermented dairy products might provide benefits on cardiovascular health, but the evidence is inconclusive. Therefore, we investigated whether fermented and non-fermented dairy products have distinct associations with the risk of incident CHD in a population with high dairy product intake. The present study included a total of 1981 men, aged 42-60 years, from the Kuopio Ischaemic Heart Disease Risk Factor Study, with no CHD at baseline. Dietary intakes were assessed with instructed 4-d food records. We used Cox's proportional hazards regression model to estimate the associations with the risk of CHD. Fatal and non-fatal CHD events were ascertained from national registries. During a mean follow-up of 20·1 years, 472 CHD events were recorded. Median intakes were 105 g/d for fermented (87 % low-fat products) and 466 g/d for non-fermented dairy products (60 % low-fat products). After adjusting for potential confounders, those in the highest (v. lowest) intake quartile of fermented dairy products had 27 % (95 % CI 5, 44; P-trend=0·02) lower risk of CHD. In contrast, those in the highest intake quartile of non-fermented dairy products had 52 % (95 % CI 13, 104; P-trend=0·003) higher risk of CHD. When analysed based on fat content, low-fat (<3·5 % fat) fermented dairy product intake was associated with lower risk (hazard ratio in the highest quartile=0·74; 95 % CI 0·57, 0·97; P-trend=0·03), but high-fat fermented dairy and low-fat or high-fat non-fermented dairy products had no association. These results suggest that fermented and non-fermented dairy products can have opposite associations with the risk of CHD.

Authors+Show Affiliations

Institute of Public Health and Clinical Nutrition,University of Eastern Finland,P.O. Box 1627,70211 Kuopio,Finland.Institute of Public Health and Clinical Nutrition,University of Eastern Finland,P.O. Box 1627,70211 Kuopio,Finland.Institute of Public Health and Clinical Nutrition,University of Eastern Finland,P.O. Box 1627,70211 Kuopio,Finland.Institute of Public Health and Clinical Nutrition,University of Eastern Finland,P.O. Box 1627,70211 Kuopio,Finland.Institute of Public Health and Clinical Nutrition,University of Eastern Finland,P.O. Box 1627,70211 Kuopio,Finland.Institute of Public Health and Clinical Nutrition,University of Eastern Finland,P.O. Box 1627,70211 Kuopio,Finland.

Pub Type(s)

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

Language

eng

PubMed ID

30370878

Citation

Koskinen, Timo T., et al. "Intake of Fermented and Non-fermented Dairy Products and Risk of Incident CHD: the Kuopio Ischaemic Heart Disease Risk Factor Study." The British Journal of Nutrition, vol. 120, no. 11, 2018, pp. 1288-1297.
Koskinen TT, Virtanen HEK, Voutilainen S, et al. Intake of fermented and non-fermented dairy products and risk of incident CHD: the Kuopio Ischaemic Heart Disease Risk Factor Study. Br J Nutr. 2018;120(11):1288-1297.
Koskinen, T. T., Virtanen, H. E. K., Voutilainen, S., Tuomainen, T. P., Mursu, J., & Virtanen, J. K. (2018). Intake of fermented and non-fermented dairy products and risk of incident CHD: the Kuopio Ischaemic Heart Disease Risk Factor Study. The British Journal of Nutrition, 120(11), 1288-1297. https://doi.org/10.1017/S0007114518002830
Koskinen TT, et al. Intake of Fermented and Non-fermented Dairy Products and Risk of Incident CHD: the Kuopio Ischaemic Heart Disease Risk Factor Study. Br J Nutr. 2018;120(11):1288-1297. PubMed PMID: 30370878.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Intake of fermented and non-fermented dairy products and risk of incident CHD: the Kuopio Ischaemic Heart Disease Risk Factor Study. AU - Koskinen,Timo T, AU - Virtanen,Heli E K, AU - Voutilainen,Sari, AU - Tuomainen,Tomi-Pekka, AU - Mursu,Jaakko, AU - Virtanen,Jyrki K, Y1 - 2018/10/29/ PY - 2018/10/30/pubmed PY - 2019/9/10/medline PY - 2018/10/30/entrez KW - AR absolute risk KW - HR hazard ratio KW - KIHD Kuopio Ischaemic Heart Disease Risk Factor Study KW - CHD KW - Dairy products KW - Fermented dairy products KW - Finnish men KW - Prospective cohort studies SP - 1288 EP - 1297 JF - The British journal of nutrition JO - Br. J. Nutr. VL - 120 IS - 11 N2 - Recent dairy product studies have suggested that fermented rather than non-fermented dairy products might provide benefits on cardiovascular health, but the evidence is inconclusive. Therefore, we investigated whether fermented and non-fermented dairy products have distinct associations with the risk of incident CHD in a population with high dairy product intake. The present study included a total of 1981 men, aged 42-60 years, from the Kuopio Ischaemic Heart Disease Risk Factor Study, with no CHD at baseline. Dietary intakes were assessed with instructed 4-d food records. We used Cox's proportional hazards regression model to estimate the associations with the risk of CHD. Fatal and non-fatal CHD events were ascertained from national registries. During a mean follow-up of 20·1 years, 472 CHD events were recorded. Median intakes were 105 g/d for fermented (87 % low-fat products) and 466 g/d for non-fermented dairy products (60 % low-fat products). After adjusting for potential confounders, those in the highest (v. lowest) intake quartile of fermented dairy products had 27 % (95 % CI 5, 44; P-trend=0·02) lower risk of CHD. In contrast, those in the highest intake quartile of non-fermented dairy products had 52 % (95 % CI 13, 104; P-trend=0·003) higher risk of CHD. When analysed based on fat content, low-fat (<3·5 % fat) fermented dairy product intake was associated with lower risk (hazard ratio in the highest quartile=0·74; 95 % CI 0·57, 0·97; P-trend=0·03), but high-fat fermented dairy and low-fat or high-fat non-fermented dairy products had no association. These results suggest that fermented and non-fermented dairy products can have opposite associations with the risk of CHD. SN - 1475-2662 UR - https://www.unboundmedicine.com/medline/citation/30370878/Intake_of_fermented_and_non_fermented_dairy_products_and_risk_of_incident_CHD:_the_Kuopio_Ischaemic_Heart_Disease_Risk_Factor_Study_ L2 - https://www.cambridge.org/core/product/identifier/S0007114518002830/type/journal_article DB - PRIME DP - Unbound Medicine ER -