Intake of #dairy foods and risk of #Parkinson disease
http://m.neurology.org/content/early/2017/06/08/WNL.0000000000004057
Objective: To prospectively examine the association between commonly consumed dairy products and the risk of Parkinson disease (PD) in women and men. Results: While total dairy intake was not significantly associated with PD risk in our cohorts, intake of low-fat dairy foods was associated with PD risk. The pooled, multivariable-adjusted hazard ratio (HR) comparing people who consumed at least 3 servings of low-fat dairy per day to those who consumed none was 1.34 (95% confidence interval CI 1.01–1.79, p trend = 0.04). This association appeared to be driven by an increased risk of PD associated with skim and low-fat milk (HR 1.39, 95% CI 1.12–1.73, p trend <0.01). Results were similar in women and men (p for heterogeneity >0.05). In the meta-analysis, the pooled relative risk comparing extreme categories of total milk intake was 1.56 (95% CI 1.30–1.88), and the association between total dairy and PD became significant (HR 1.27, 95% CI 1.04–1.55).
Conclusions: Frequent consumption of dairy products appears to be associated with a modest increased risk of PD in women and men.
http://m.neurology.org/content/early/2017/06/08/WNL.0000000000004057
Objective: To prospectively examine the association between commonly consumed dairy products and the risk of Parkinson disease (PD) in women and men. Results: While total dairy intake was not significantly associated with PD risk in our cohorts, intake of low-fat dairy foods was associated with PD risk. The pooled, multivariable-adjusted hazard ratio (HR) comparing people who consumed at least 3 servings of low-fat dairy per day to those who consumed none was 1.34 (95% confidence interval CI 1.01–1.79, p trend = 0.04). This association appeared to be driven by an increased risk of PD associated with skim and low-fat milk (HR 1.39, 95% CI 1.12–1.73, p trend <0.01). Results were similar in women and men (p for heterogeneity >0.05). In the meta-analysis, the pooled relative risk comparing extreme categories of total milk intake was 1.56 (95% CI 1.30–1.88), and the association between total dairy and PD became significant (HR 1.27, 95% CI 1.04–1.55).
Conclusions: Frequent consumption of dairy products appears to be associated with a modest increased risk of PD in women and men.
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Association of #dairy intake with #cardiovascular disease and mortality in 21 countries from five continents (PURE): a prospective cohort study
https://www.thelancet.com/journals/lancet/article/PIIS0140-6736(18)31812-9/fulltext
Higher intake of total dairy (>2 servings per day compared with no intake) was associated with a lower risk of the composite outcome (HR 0·84, 95% CI 0·75–0·94; p trend=0·0004), total mortality (0·83, 0·72–0·96; p trend=0·0052), non-cardiovascular mortality (0·86, 0·72–1·02; p trend=0·046), cardiovascular mortality (0·77, 0·58–1·01; p trend=0·029), major cardiovascular disease (0·78, 0·67–0·90; p trend=0·0001), and stroke (0·66, 0·53–0·82; p trend=0·0003). No significant association with myocardial infarction was observed (HR 0·89, 95% CI 0·71–1·11; p trend=0·163). Higher intake (>1 serving vs no intake) of milk (HR 0·90, 95% CI 0·82–0·99; p trend=0·0529) and yogurt (0·86, 0·75–0·99; p trend=0·0051) was associated with lower risk of the composite outcome, whereas cheese intake was not significantly associated with the composite outcome (0·88, 0·76–1·02; p trend=0·1399). Butter intake was low and was not significantly associated with clinical outcomes (HR 1·09, 95% CI 0·90–1·33; p trend=0·4113).
Interpretation
Dairy consumption was associated with lower risk of mortality and major cardiovascular disease events in a diverse multinational cohort
Association of #dairy intake with #cardiovascular disease and mortality in 21 countries from five continents (PURE): a prospective cohort study
https://www.thelancet.com/journals/lancet/article/PIIS0140-6736(18)31812-9/fulltext
Higher intake of total dairy (>2 servings per day compared with no intake) was associated with a lower risk of the composite outcome (HR 0·84, 95% CI 0·75–0·94; p trend=0·0004), total mortality (0·83, 0·72–0·96; p trend=0·0052), non-cardiovascular mortality (0·86, 0·72–1·02; p trend=0·046), cardiovascular mortality (0·77, 0·58–1·01; p trend=0·029), major cardiovascular disease (0·78, 0·67–0·90; p trend=0·0001), and stroke (0·66, 0·53–0·82; p trend=0·0003). No significant association with myocardial infarction was observed (HR 0·89, 95% CI 0·71–1·11; p trend=0·163). Higher intake (>1 serving vs no intake) of milk (HR 0·90, 95% CI 0·82–0·99; p trend=0·0529) and yogurt (0·86, 0·75–0·99; p trend=0·0051) was associated with lower risk of the composite outcome, whereas cheese intake was not significantly associated with the composite outcome (0·88, 0·76–1·02; p trend=0·1399). Butter intake was low and was not significantly associated with clinical outcomes (HR 1·09, 95% CI 0·90–1·33; p trend=0·4113).
Interpretation
Dairy consumption was associated with lower risk of mortality and major cardiovascular disease events in a diverse multinational cohort
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Association between #dairy product consumption and #hyperuricemia in an elderly population with metabolic syndrome
The prevalence of hyperuricemia has increased substantially in recent decades. It has been suggested that it is an independent risk factor for weight gain, hypertension, hypertriglyceridemia, metabolic syndrome (MetS), and cardiovascular disease..
..Participants in the upper quartile of the consumption of total dairy products (multiadjusted prevalence ratio (PR) = 0.84; 95% CI: 0.75–0.94; P-trend 0.02), low-fat dairy products (PR = 0.79; 95% CI: 0.70–0.89; P-trend <0.001), total milk (PR = 0.81; 95% CI: 0.73–0.90; P-trend<0.001), low-fat milk (PR = 0.80; 95% CI: 0.72–0.89; P-trend<0.001, respectively), low-fat yogurt (PR = 0.89; 95% CI: 0.80–0.98; P-trend 0.051), and cheese (PR = 0.86; 95% CI: 0.77–0.96; P-trend 0.003) presented a lower prevalence of hyperuricemia. Whole-fat dairy, fermented dairy, and yogurt consumption were not associated with hyperuricemia.
Conclusions
High consumption of total dairy products, total milk, low-fat dairy products, low-fat milk, low-fat yogurt, and cheese is associated with a lower risk of hyperuricemia.
https://www.nmcd-journal.com/article/S0939-4753(19)30362-X/fulltext
Association between #dairy product consumption and #hyperuricemia in an elderly population with metabolic syndrome
The prevalence of hyperuricemia has increased substantially in recent decades. It has been suggested that it is an independent risk factor for weight gain, hypertension, hypertriglyceridemia, metabolic syndrome (MetS), and cardiovascular disease..
..Participants in the upper quartile of the consumption of total dairy products (multiadjusted prevalence ratio (PR) = 0.84; 95% CI: 0.75–0.94; P-trend 0.02), low-fat dairy products (PR = 0.79; 95% CI: 0.70–0.89; P-trend <0.001), total milk (PR = 0.81; 95% CI: 0.73–0.90; P-trend<0.001), low-fat milk (PR = 0.80; 95% CI: 0.72–0.89; P-trend<0.001, respectively), low-fat yogurt (PR = 0.89; 95% CI: 0.80–0.98; P-trend 0.051), and cheese (PR = 0.86; 95% CI: 0.77–0.96; P-trend 0.003) presented a lower prevalence of hyperuricemia. Whole-fat dairy, fermented dairy, and yogurt consumption were not associated with hyperuricemia.
Conclusions
High consumption of total dairy products, total milk, low-fat dairy products, low-fat milk, low-fat yogurt, and cheese is associated with a lower risk of hyperuricemia.
https://www.nmcd-journal.com/article/S0939-4753(19)30362-X/fulltext
The associations of longitudinal changes in consumption of total and types of #dairy products and markers of metabolic risk and #adiposity: findings from the European Investigation into Cancer and Nutrition (EPIC)–Norfolk study, United Kingdom
https://2medical.news/2020/05/11/the-associations-of-longitudinal-changes-in-consumption-of-total-and-types-of-dairy-products-and-markers-of-metabolic-risk-and-adiposity-findings-from-the-european-investigation-into-cancer-and-nut/
..For adiposity, an increase in fermented dairy products [yogurt (total or low-fat) or low-fat cheese] consumption was associated with a lower increase in body weight and body mass index (BMI). For example, over 3.7 y, increasing yogurt consumption by 1 serving/d was associated with a smaller increase in body weight by 0.23 kg (95% CI: −0.46, −0.01 kg). An increase in full-fat milk, high-fat cheese, …
https://2medical.news/2020/05/11/the-associations-of-longitudinal-changes-in-consumption-of-total-and-types-of-dairy-products-and-markers-of-metabolic-risk-and-adiposity-findings-from-the-european-investigation-into-cancer-and-nut/
..For adiposity, an increase in fermented dairy products [yogurt (total or low-fat) or low-fat cheese] consumption was associated with a lower increase in body weight and body mass index (BMI). For example, over 3.7 y, increasing yogurt consumption by 1 serving/d was associated with a smaller increase in body weight by 0.23 kg (95% CI: −0.46, −0.01 kg). An increase in full-fat milk, high-fat cheese, …
Biomarkers of #dairy #fat intake, incident #cardiovascular disease, and all-cause mortality: A cohort study, systematic review, and meta-analysis
https://2medical.news/2021/10/09/biomarkers-of-dairy-fat-intake-incident-cardiovascular-disease-and-all-cause-mortality-a-cohort-study-systematic-review-and-meta-analysis/
https://2medical.news/2021/10/09/biomarkers-of-dairy-fat-intake-incident-cardiovascular-disease-and-all-cause-mortality-a-cohort-study-systematic-review-and-meta-analysis/
2Medical.News
Biomarkers of #dairy #fat intake, incident #cardiovascular disease, and all-cause mortality: A cohort study, systematic review…
We aimed to investigate the association of serum pentadecanoic acid (15:0), a biomarker of dairy fat intake, with incident cardiovascular disease (CVD) and all-cause mortality in a Swedish cohort s…