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Fermented dairy foods intake and risk of cardiovascular diseases: A meta-analysis of cohort studies.
Crit Rev Food Sci Nutr. 2020; 60(7):1189-1194.CR

Abstract

Since the associations of fermented dairy foods intake with risk of cardiovascular diseases (CVD) remained inconsistent, we carried out this meta-analysis on all published cohort studies to estimate the overall effect. We searched the PubMed and CNKI (China National Knowledge Infrastructure) databases for all articles within a range of published years from 1980 to 2018 on the association between fermented dairy foods intake and CVD risk. Finally, 10 studies met the inclusion criteria for this study, with 385,122 participants, 1,392 Myocardial infarction, 4,490 coronary heart disease (CHD), 7,078 stroke, and 51,707 uncategorized CVD cases. Overall, statistical evidence of significantly decreased CVD risk was found to be associated with fermented dairy foods intake (OR = 0.83, 95% CI = 0.76-0.91). In subgroup analysis, cheese and yogurt consumptions were associated with decreased CVD risk (OR = 0.87, 95% CI = 0.80-0.94 for cheese and OR = 0. 78, 95% CI = 0.67-0.89 for yogurt). Our meta-analysis indicated that fermented dairy foods intake was associated with decreased CVD risk.

Authors+Show Affiliations

Department of Forensic Pathology, West China School of BasicMedical Sciences & Forensic Medicine, Sichuan University, Chengdu, Sichuan, People's Republic of China.Department of Forensic Pathology, West China School of BasicMedical Sciences & Forensic Medicine, Sichuan University, Chengdu, Sichuan, People's Republic of China.Department of Forensic Pathology, West China School of BasicMedical Sciences & Forensic Medicine, Sichuan University, Chengdu, Sichuan, People's Republic of China.Department of Forensic Pathology, West China School of BasicMedical Sciences & Forensic Medicine, Sichuan University, Chengdu, Sichuan, People's Republic of China.

Pub Type(s)

Journal Article
Meta-Analysis

Language

eng

PubMed ID

30652490

Citation

Zhang, Kui, et al. "Fermented Dairy Foods Intake and Risk of Cardiovascular Diseases: a Meta-analysis of Cohort Studies." Critical Reviews in Food Science and Nutrition, vol. 60, no. 7, 2020, pp. 1189-1194.
Zhang K, Chen X, Zhang L, et al. Fermented dairy foods intake and risk of cardiovascular diseases: A meta-analysis of cohort studies. Crit Rev Food Sci Nutr. 2020;60(7):1189-1194.
Zhang, K., Chen, X., Zhang, L., & Deng, Z. (2020). Fermented dairy foods intake and risk of cardiovascular diseases: A meta-analysis of cohort studies. Critical Reviews in Food Science and Nutrition, 60(7), 1189-1194. https://doi.org/10.1080/10408398.2018.1564019
Zhang K, et al. Fermented Dairy Foods Intake and Risk of Cardiovascular Diseases: a Meta-analysis of Cohort Studies. Crit Rev Food Sci Nutr. 2020;60(7):1189-1194. PubMed PMID: 30652490.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Fermented dairy foods intake and risk of cardiovascular diseases: A meta-analysis of cohort studies. AU - Zhang,Kui, AU - Chen,Xiaogang, AU - Zhang,Lin, AU - Deng,Zhenhua, Y1 - 2019/01/17/ PY - 2019/1/18/pubmed PY - 2020/3/31/medline PY - 2019/1/18/entrez KW - Fermented dairy foods KW - cardiovascular diseases KW - meta-analysis KW - probiotics SP - 1189 EP - 1194 JF - Critical reviews in food science and nutrition JO - Crit Rev Food Sci Nutr VL - 60 IS - 7 N2 - Since the associations of fermented dairy foods intake with risk of cardiovascular diseases (CVD) remained inconsistent, we carried out this meta-analysis on all published cohort studies to estimate the overall effect. We searched the PubMed and CNKI (China National Knowledge Infrastructure) databases for all articles within a range of published years from 1980 to 2018 on the association between fermented dairy foods intake and CVD risk. Finally, 10 studies met the inclusion criteria for this study, with 385,122 participants, 1,392 Myocardial infarction, 4,490 coronary heart disease (CHD), 7,078 stroke, and 51,707 uncategorized CVD cases. Overall, statistical evidence of significantly decreased CVD risk was found to be associated with fermented dairy foods intake (OR = 0.83, 95% CI = 0.76-0.91). In subgroup analysis, cheese and yogurt consumptions were associated with decreased CVD risk (OR = 0.87, 95% CI = 0.80-0.94 for cheese and OR = 0. 78, 95% CI = 0.67-0.89 for yogurt). Our meta-analysis indicated that fermented dairy foods intake was associated with decreased CVD risk. SN - 1549-7852 UR - https://www.unboundmedicine.com/medline/citation/30652490/Fermented_dairy_foods_intake_and_risk_of_cardiovascular_diseases:_A_meta_analysis_of_cohort_studies_ L2 - https://www.tandfonline.com/doi/full/10.1080/10408398.2018.1564019 DB - PRIME DP - Unbound Medicine ER -