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Dairy consumption and cardiovascular disease events, bone fracture and all-cause mortality

Published online by Cambridge University Press:  27 October 2021

J. Guo ,
D.I. Givens  and
B. L. Heitmann
J. Guo
Affiliation:
Division of Life Sciences, University of Northampton, UK Institute for Food, Nutrition and Health, University of Reading, Reading, UK
D.I. Givens
Affiliation:
Institute for Food, Nutrition and Health, University of Reading, Reading, UK
B. L. Heitmann
Affiliation:
Research Unit for Dietary Studies, The Parker Institute, Bispebjerg and Frederiksberg Hospital, Denmark Centre for Clinical Research and Prevention, Bispebjerg and Frederiksberg Hospital, Copenhagen, Denmark The Boden Institute of Obesity, Nutrition, Exercise & Eating Disorders, University of Sydney, Sydney, Australia Department of Public Health, Section for General Practice, University of Copenhagen, Denmark
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Abstract

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Proceedings of the Nutrition Society , Volume 80 , Issue OCE5: Summer Conference, 6–8 July 2021, Nutrition in a changing world , 2021 , E230
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Copyright © The Authors 2021

Dairy products are important constituents of a healthy and balanced diet, and their association with health outcomes remains to be established(Reference Soedamah-Muthu, Guo and Givens1). To provide further evidence on the associations between different dairy subtypes and health outcomes, we investigated the association of total dairy, different dairy subtypes (total fermented dairy, full-/low-fat milk, yogurt, cheese, butter and cream) and risk of cardiovascular disease (CVD), coronary heart disease (CHD), bone fracture and all-cause mortality among 1746 Danish men and women from the WHO-initiated survey Monitoring of Trends and Determinants in Cardiovascular Diseases (MONICA) cohort.

Dairy consumption was collected by using 7-day weighted diet diaries(Reference Jakobsen, Overvad and Dyerberg2). The incidence of outcome events was defined according to the International Classification of Diseases and were identified by recorded linkage to the National Patient Registry(Reference Juel and Helweg-Larse3). Hazard ratios (HRs) and 95% CIs were estimated using the multivariable Cox proportional hazard models.

During a mean follow-up of 30 years, incident case of CVD (n = 904), CHD (n = 332), fracture (n = 447) and all-cause mortality (n = 680) were reported. High intake of total fermented dairy was associated with lower fracture risk (HR 0.67, 95% CI: 0.51-0.90, P = 0.02) than observed in the lowest tertile of the fermented dairy group. Furthermore, high intake of low-fat milk was associated with lower risks of CVD (HR 0.84, 95% CI: 0.68-1.03, P = 0.03), CHD (HR 0.82, 95% CI: 0.59-1.16, P = 0.04), and all-cause mortality (HR 0.77, 95% CI: 0.61-0.97, P = 0.004) compared with the lowest tertile of low-fat milk group. No associations were found with other dairy subtypes.

The findings from this prospective cohort study suggest an inverse association between total fermented dairy and fracture risk, and also inverse associations were found between low-fat milk consumption and risk of CVD, CHD and all-cause mortality. However, the mechanisms linking fermented dairy and low-fat milk consumption to the health outcomes are not clear. Healthy lifestyle or the specific foods dairy products replace in the general diet may contribute to the detected associations and this needs future research to confirm.

References

Soedamah-Muthu, SS, Guo, J, Givens, DI, et al. (2020) Milk and dairy foods: their functionality in human health and disease. London: Elsevier Inc.Google Scholar
Jakobsen, MU, Overvad, K, Dyerberg, J, et al. (2004) Am J Epidemiol 160, 141–9.CrossRefGoogle Scholar
Juel, K & Helweg-Larse, K (1999) Dan Med Bull 46, 354–7.Google Scholar