Li-Qiang Qin1, Jia-Ying Xu2, Shu-Fen Han1, Zeng-Li Zhang3, You-You Zhao4, Ignatius My Szeto5. 1. Department of Nutrition and Food Hygiene, School of Public Health, Soochow University, Suzhou, China. 2. Key Laboratory of Radiation Biology, School of Radiological Medicine and Protection, Soochow University, Suzhou, China. 3. Department of Labour Hygiene and Environmental Health, School of Public Health, Soochow University, Suzhou, China. 4. Nestlé Research Centre Beijing, Building 5, No. 5 Dijin Road, Haidian District, Beijing, 100095, China. 5. Nestlé Research Centre Beijing, Building 5, No. 5 Dijin Road, Haidian District, Beijing, 100095, China. Email: ignatius.szeto@rd.nestle.com.
Abstract
BACKGROUND: Epidemiological studies to-date provided inconsistent findings on the effects of dairy consumption on the risk of cardiovascular disease (CVD). We aimed to examine the association of dairy consumption and its specific subtypes with CVD risk, including the risk of stroke and coronary heart disease (CHD) by a metaanalysis. METHODS: PubMed, EMBASE, and Cochrane Library databases were searched for articles published up to February 2014 to identify prospective cohort studies. Random-effects model or fix-effects model was used to compute the summary risk estimates. RESULTS: A total of 22 studies were eligible for analysis. An inverse association was found between dairy consumption and overall risk of CVD [9 studies; relative risk (RR)=0.88, 95% confidence interval (CI): 0.81, 0.96] and stroke (12 studies; RR=0.87, 95% CI: 0.77, 0.99). However, no association was established between dairy consumption and CHD risk (12 studies; RR=0.94, 95% CI: 0.82, 1.07). Stroke risk was significantly reduced by consumption of low-fat dairy (6 studies; RR=0.93, 95% CI: 0.88, 0.99) and cheese (4 studies; RR=0.91, 95% CI: 0.84, 0.98), and CHD risk was significantly lowered by cheese consumption (7 studies; RR=0.84, 95% CI: 0.71, 1.00). Restricting studies according to various inclusion criteria yielded similar results for CVD and CHD analyses, but showed attenuated results for stroke analysis. Heterogeneity across studies was found for stroke and CHD analyses, and publication bias was found for stroke analysis. CONCLUSION: This meta-analysis provided further evidence supporting the beneficial effect of dairy consumption on CVD. Low-fat dairy products and cheese may protect against stroke or CHD incidence.
BACKGROUND: Epidemiological studies to-date provided inconsistent findings on the effects of dairy consumption on the risk of cardiovascular disease (CVD). We aimed to examine the association of dairy consumption and its specific subtypes with CVD risk, including the risk of stroke and coronary heart disease (CHD) by a metaanalysis. METHODS: PubMed, EMBASE, and Cochrane Library databases were searched for articles published up to February 2014 to identify prospective cohort studies. Random-effects model or fix-effects model was used to compute the summary risk estimates. RESULTS: A total of 22 studies were eligible for analysis. An inverse association was found between dairy consumption and overall risk of CVD [9 studies; relative risk (RR)=0.88, 95% confidence interval (CI): 0.81, 0.96] and stroke (12 studies; RR=0.87, 95% CI: 0.77, 0.99). However, no association was established between dairy consumption and CHD risk (12 studies; RR=0.94, 95% CI: 0.82, 1.07). Stroke risk was significantly reduced by consumption of low-fat dairy (6 studies; RR=0.93, 95% CI: 0.88, 0.99) and cheese (4 studies; RR=0.91, 95% CI: 0.84, 0.98), and CHD risk was significantly lowered by cheese consumption (7 studies; RR=0.84, 95% CI: 0.71, 1.00). Restricting studies according to various inclusion criteria yielded similar results for CVD and CHD analyses, but showed attenuated results for stroke analysis. Heterogeneity across studies was found for stroke and CHD analyses, and publication bias was found for stroke analysis. CONCLUSION: This meta-analysis provided further evidence supporting the beneficial effect of dairy consumption on CVD. Low-fat dairy products and cheese may protect against stroke or CHD incidence.
Authors: Linden M Thayer; Daniela C Pimentel; Janice C Smith; Beverly A Garcia; Laura Lee Sylvester; Tammy Kelly; Larry F Johnston; Alice S Ammerman; Thomas C Keyserling Journal: Am J Health Educ Date: 2016-12-29
Authors: Mu Chen; Yanping Li; Qi Sun; An Pan; JoAnn E Manson; Kathryn M Rexrode; Walter C Willett; Eric B Rimm; Frank B Hu Journal: Am J Clin Nutr Date: 2016-08-24 Impact factor: 7.045