Akiko Nakanishi1, Erika Homma1, Tsukasa Osaki1, Ri Sho1, Masayoshi Souri1, Hidenori Sato2, Masafumi Watanabe2, Kenichi Ishizawa2, Yoshiyuki Ueno2, Takamasa Kayama2, Tsuneo Konta3,4. 1. Department of Public Health and Hygiene, Yamagata University Graduate School of Medical Science, 2-2-2 Iida-Nishi, Yamagata, 990-9585, Japan. 2. Global Center of Excellence Program Study Group, Yamagata University Faculty of Medicine, Yamagata, Japan. 3. Department of Public Health and Hygiene, Yamagata University Graduate School of Medical Science, 2-2-2 Iida-Nishi, Yamagata, 990-9585, Japan. kkonta@med.id.yamagata-u.ac.jp. 4. Global Center of Excellence Program Study Group, Yamagata University Faculty of Medicine, Yamagata, Japan. kkonta@med.id.yamagata-u.ac.jp.
Abstract
BACKGROUND: Dairy products are known as health-promoting foods. This study prospectively examined the association between milk and yogurt intake and mortality in a community-based population. METHODS: The study population comprised of 14,264 subjects aged 40-74 years who participated in an annual health checkup. The frequency of yogurt and milk intake was categorized as none (< 1/month), low (< 1/week), moderate (1-6/week), and high (> 1/day) intake. The association between yogurt and milk intake and total, cardiovascular, and cancer-related mortalities was determined using the Cox proportional hazards model. RESULTS: During the follow-up period, there were 265 total deaths, 40 cardiovascular deaths and 90 cancer-related deaths. Kaplan-Meier analysis showed that the total mortality in high/moderate/low yogurt intake and moderate/low milk intake groups was lower than that in none group (log-rank, P < 0.01). In the multivariate Cox proportional hazard analysis adjusted for possible confounders, the hazard ratio (HR) for total mortality significantly decreased in high/moderate yogurt intake group (HR: 0.62, 95% confidence interval [CI]: 0.42-0.91 for high intake, HR: 0.70, 95%CI: 0.49-0.99 for moderate intake) and moderate milk intake group (HR: 0.67, 95% CI: 0.46-0.97) compared with the none yogurt and milk intake groups. A similar association was observed for cancer-related mortality, but not for cardiovascular mortality. CONCLUSIONS: Our study showed that yogurt and milk intake was independently associated with a decrease in total and cancer-related mortalities in the Japanese population.
BACKGROUND: Dairy products are known as health-promoting foods. This study prospectively examined the association between milk and yogurt intake and mortality in a community-based population. METHODS: The study population comprised of 14,264 subjects aged 40-74 years who participated in an annual health checkup. The frequency of yogurt and milk intake was categorized as none (< 1/month), low (< 1/week), moderate (1-6/week), and high (> 1/day) intake. The association between yogurt and milk intake and total, cardiovascular, and cancer-related mortalities was determined using the Cox proportional hazards model. RESULTS: During the follow-up period, there were 265 total deaths, 40 cardiovascular deaths and 90 cancer-related deaths. Kaplan-Meier analysis showed that the total mortality in high/moderate/low yogurt intake and moderate/low milk intake groups was lower than that in none group (log-rank, P < 0.01). In the multivariate Cox proportional hazard analysis adjusted for possible confounders, the hazard ratio (HR) for total mortality significantly decreased in high/moderate yogurt intake group (HR: 0.62, 95% confidence interval [CI]: 0.42-0.91 for high intake, HR: 0.70, 95%CI: 0.49-0.99 for moderate intake) and moderate milk intake group (HR: 0.67, 95% CI: 0.46-0.97) compared with the none yogurt and milk intake groups. A similar association was observed for cancer-related mortality, but not for cardiovascular mortality. CONCLUSIONS: Our study showed that yogurt and milk intake was independently associated with a decrease in total and cancer-related mortalities in the Japanese population.
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