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Eric B Rimm - One of the best experts on this subject based on the ideXlab platform.
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changes in Dairy Product consumption and risk of type 2 diabetes results from 3 large prospective cohorts of us men and women
The American Journal of Clinical Nutrition, 2019Co-Authors: Jeanphilippe Drouinchartier, Joann E Manson, Benoit Lamarche, Eric B Rimm, Yanping Li, Andres Ardisson V Korat, Ming DingAbstract:Background Whether changes in Dairy Product consumption are related to subsequent risk of type 2 diabetes (T2D) remains unknown. Objective We evaluated the association of long-term changes in Dairy Product consumption with subsequent risk of T2D among US men and women. Methods We followed up 34,224 men in the Health Professionals Follow-Up Study (1986-2012), 76,531 women in the Nurses' Health Study (1986-2012), and 81,597 women in the Nurses' Health Study II (1991-2013). Changes in Dairy consumption were calculated from consecutive quadrennial FFQs. Multivariable Cox proportional regression models were used to calculate HRs for T2D associated with changes in Dairy Product consumption. Results of the 3 cohorts were pooled using an inverse variance-weighted, fixed-effect meta-analysis. Results During 2,783,210 person-years, we documented 11,906 incident T2D cases. After adjustment for initial and changes in diet and lifestyle covariates, decreasing total Dairy intake by >1.0 serving/d over a 4-y period was associated with an 11% (95% CI: 3%, 19%) higher risk of T2D in the subsequent 4 y compared with maintaining a relatively stable consumption (i.e., change in intake of ±1.0 serving/wk). Increasing yogurt consumption by >0.5 serving/d was associated with an 11% (95% CI: 4%, 18%) lower T2D risk, whereas increasing cheese consumption by >0.5 serving/d was associated with a 9% (95% CI: 2%, 16%) higher risk compared with maintaining stable intakes. Substituting 1 serving/d of yogurt or reduced-fat milk for cheese was associated with a 16% (95% CI: 10%, 22%) or 12% (95% CI: 8%, 16%) lower T2D risk, respectively. Conclusions Increasing yogurt consumption was associated with a moderately lower risk of T2D, whereas increasing cheese consumption was associated with a moderately higher risk among US men and women. Our study suggests that substituting yogurt or reduced-fat milk for cheese is associated with a lower risk of T2D.
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159 or changes in Dairy Product consumption and risk of type 2 diabetes among u s men and women
Diabetes, 2019Co-Authors: Jeanphilippe Drouinchartier, Joann E Manson, Benoit Lamarche, Eric B Rimm, Walter C Willett, Yanping Li, Andres Ardisson V Korat, Ming Ding, H U FrankAbstract:Background: The relationship between changes in Dairy Product consumption and risk of type 2 diabetes (T2D) has not been evaluated. Objective: We evaluated the association of 4-year changes in Dairy Product consumption with subsequent 4-year risk of T2D among U.S. men and women. Methods: We followed-up 35,148 men in the Health Professionals Follow-up Study (1986-2012), 78,357 women in the Nurses’ Health Study (1986-2012), and 82,937 women in the Nurses’ Health Study II (1991-2013). Diet was assessed using validated food frequency questionnaires every 4 years. Cox proportional regression models were used to calculate hazard ratios (HRs) for T2D associated with 4-year changes in Dairy Product consumption, with adjustment for initial Dairy intake and multiple T2D risk factors including BMI and diet quality. Results of the 3 cohorts were pooled using an inverse variance-weighted, fixed-effect meta-analysis. Results: During 2,849,389 person-years of follow-up, we documented 12,007 incident T2D cases. Changes in milk consumption during a 4-year period were not associated with T2D risk in the following 4 years. Increasing yogurt consumption by >0.5 serving/day was associated with a 13% (95% CI: 6%, 19%) lower risk of T2D compared with maintaining a stable consumption. Increasing cheese consumption by >0.5 serving/day was associated with an 8% (95% CI: 2%, 16%) higher risk of T2D. Substituting reduced-fat milk for whole milk or low-fat cheese for high-fat cheese was not associated with subsequent T2D risk. However, increasing intake of yogurt or reduced-fat milk by 1 serving/day and concomitantly decreasing cheese intake by 1 serving/day was associated with a 16% (95% CI: 10%, 22%) and 11% (95% CI: 7%, 15%) lower risk of T2D, respectively. Conclusion: Increasing yogurt consumption was associated with a moderately lower risk of T2D, while increasing cheese consumption was associated with a moderately higher risk. Substituting yogurt or reduced-fat milk for cheese was associated with lower risk of T2D. Disclosure J. Drouin-Chartier: Other Relationship; Self; Dairy Farmers of Canada. Y. Li: None. A.V. Ardisson Korat: None. M. Ding: None. B. Lamarche: Advisory Panel; Self; Dairy Farmers of Canada. J.E. Manson: None. E. Rimm: Advisory Panel; Self; Take C/O, US Highbush Blueberry Council/USDA. W.C. Willett: None. F. Hu: None. Funding National Institutes of Health (UM1CA186107, UM1CA176726, UM1CA167552, DK112940, HL60712, HL118264); Canadian Institutes of Health Research (BPF-156628)
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adolescent Dairy Product consumption and risk of type 2 diabetes in middle aged women
The American Journal of Clinical Nutrition, 2011Co-Authors: Vasanti S Malik, Eric B Rimm, Walter C Willett, Bernard Rosner, Frank B HuAbstract:Background: Type 2 diabetes (T2D) prevention has generally focused on the identification of risk factors in adulthood. Dairy Product consumption in adults has been associated with a lower risk of T2D. Objective: The objective was to evaluate the relation between Dairy Product consumption during adolescence and risk of T2D in adulthood. Design: We examined the incidence of T2D in relation to high school Dairy Product consumption within the Nurses’ Health Study II cohort. A total of 37,038 women who completed a food-frequency questionnaire about their diet during high school were followed from the time of return of the questionnaire in 1998‐2005. Cox proportional hazards regression was used to estimate RRs and 95% CIs. Results: Compared with women in the lowest quintile of high school Dairy Product intake, those in the highest quintile (2 servings/d) had a 38% lower risk of T2D (RR: 0.62; 95% CI: 0.47, 0.83; P-trend = 0.0006), after adjustment for high school risk factors. After adjustment for adult risk factors, the association persisted (RR: 0.73; 95% CI: 0.54, 0.97; P-trend = 0.02) but was attenuated after adjustment for adult Dairy Product consumption. In a multivariate joint comparison of Dairy Product consumption by adults and high school adolescents, compared with women with consistently low intakes, those with consistently high intakes had the lowest risk of T2D (RR: 0.57; 95% CI: 0.39, 0.82). Conclusions: Our data suggest that higher Dairy Product intake during adolescence is associated with a lower risk of T2D. Some of the benefits of Dairy Product intake during high school may be due to the persistence of the consumption pattern during adulthood. Am J Clin Nutr 2011;94:854‐61.
Benoit Lamarche - One of the best experts on this subject based on the ideXlab platform.
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changes in Dairy Product consumption and risk of type 2 diabetes results from 3 large prospective cohorts of us men and women
The American Journal of Clinical Nutrition, 2019Co-Authors: Jeanphilippe Drouinchartier, Joann E Manson, Benoit Lamarche, Eric B Rimm, Yanping Li, Andres Ardisson V Korat, Ming DingAbstract:Background Whether changes in Dairy Product consumption are related to subsequent risk of type 2 diabetes (T2D) remains unknown. Objective We evaluated the association of long-term changes in Dairy Product consumption with subsequent risk of T2D among US men and women. Methods We followed up 34,224 men in the Health Professionals Follow-Up Study (1986-2012), 76,531 women in the Nurses' Health Study (1986-2012), and 81,597 women in the Nurses' Health Study II (1991-2013). Changes in Dairy consumption were calculated from consecutive quadrennial FFQs. Multivariable Cox proportional regression models were used to calculate HRs for T2D associated with changes in Dairy Product consumption. Results of the 3 cohorts were pooled using an inverse variance-weighted, fixed-effect meta-analysis. Results During 2,783,210 person-years, we documented 11,906 incident T2D cases. After adjustment for initial and changes in diet and lifestyle covariates, decreasing total Dairy intake by >1.0 serving/d over a 4-y period was associated with an 11% (95% CI: 3%, 19%) higher risk of T2D in the subsequent 4 y compared with maintaining a relatively stable consumption (i.e., change in intake of ±1.0 serving/wk). Increasing yogurt consumption by >0.5 serving/d was associated with an 11% (95% CI: 4%, 18%) lower T2D risk, whereas increasing cheese consumption by >0.5 serving/d was associated with a 9% (95% CI: 2%, 16%) higher risk compared with maintaining stable intakes. Substituting 1 serving/d of yogurt or reduced-fat milk for cheese was associated with a 16% (95% CI: 10%, 22%) or 12% (95% CI: 8%, 16%) lower T2D risk, respectively. Conclusions Increasing yogurt consumption was associated with a moderately lower risk of T2D, whereas increasing cheese consumption was associated with a moderately higher risk among US men and women. Our study suggests that substituting yogurt or reduced-fat milk for cheese is associated with a lower risk of T2D.
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159 or changes in Dairy Product consumption and risk of type 2 diabetes among u s men and women
Diabetes, 2019Co-Authors: Jeanphilippe Drouinchartier, Joann E Manson, Benoit Lamarche, Eric B Rimm, Walter C Willett, Yanping Li, Andres Ardisson V Korat, Ming Ding, H U FrankAbstract:Background: The relationship between changes in Dairy Product consumption and risk of type 2 diabetes (T2D) has not been evaluated. Objective: We evaluated the association of 4-year changes in Dairy Product consumption with subsequent 4-year risk of T2D among U.S. men and women. Methods: We followed-up 35,148 men in the Health Professionals Follow-up Study (1986-2012), 78,357 women in the Nurses’ Health Study (1986-2012), and 82,937 women in the Nurses’ Health Study II (1991-2013). Diet was assessed using validated food frequency questionnaires every 4 years. Cox proportional regression models were used to calculate hazard ratios (HRs) for T2D associated with 4-year changes in Dairy Product consumption, with adjustment for initial Dairy intake and multiple T2D risk factors including BMI and diet quality. Results of the 3 cohorts were pooled using an inverse variance-weighted, fixed-effect meta-analysis. Results: During 2,849,389 person-years of follow-up, we documented 12,007 incident T2D cases. Changes in milk consumption during a 4-year period were not associated with T2D risk in the following 4 years. Increasing yogurt consumption by >0.5 serving/day was associated with a 13% (95% CI: 6%, 19%) lower risk of T2D compared with maintaining a stable consumption. Increasing cheese consumption by >0.5 serving/day was associated with an 8% (95% CI: 2%, 16%) higher risk of T2D. Substituting reduced-fat milk for whole milk or low-fat cheese for high-fat cheese was not associated with subsequent T2D risk. However, increasing intake of yogurt or reduced-fat milk by 1 serving/day and concomitantly decreasing cheese intake by 1 serving/day was associated with a 16% (95% CI: 10%, 22%) and 11% (95% CI: 7%, 15%) lower risk of T2D, respectively. Conclusion: Increasing yogurt consumption was associated with a moderately lower risk of T2D, while increasing cheese consumption was associated with a moderately higher risk. Substituting yogurt or reduced-fat milk for cheese was associated with lower risk of T2D. Disclosure J. Drouin-Chartier: Other Relationship; Self; Dairy Farmers of Canada. Y. Li: None. A.V. Ardisson Korat: None. M. Ding: None. B. Lamarche: Advisory Panel; Self; Dairy Farmers of Canada. J.E. Manson: None. E. Rimm: Advisory Panel; Self; Take C/O, US Highbush Blueberry Council/USDA. W.C. Willett: None. F. Hu: None. Funding National Institutes of Health (UM1CA186107, UM1CA176726, UM1CA167552, DK112940, HL60712, HL118264); Canadian Institutes of Health Research (BPF-156628)
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Systematic Review of the Association between Dairy Product Consumption and Risk of Cardiovascular-Related Clinical Outcomes.
Advances in nutrition (Bethesda Md.), 2016Co-Authors: Jean-philippe Drouin-chartier, Maude Tessier-grenier, Julie Anne Côté, Marie-Ève Labonté, Didier Brassard, Patrick Couture, Sophie Desroches, Benoit LamarcheAbstract:The objective of this systematic review was to determine if Dairy Product consumption is detrimental, neutral, or beneficial to cardiovascular health and if the recommendation to consume reduced-fat as opposed to regular-fat Dairy is evidence-based. A systematic review of meta-analyses of prospective population studies associating Dairy consumption with cardiovascular disease (CVD), coronary artery disease (CAD), stroke, hypertension, metabolic syndrome (MetS), and type 2 diabetes (T2D) was conducted on the basis of the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) statement. Quality of evidence was rated by using the Grading of Recommendations Assessment, Development, and Evaluation scale. High-quality evidence supports favorable associations between total Dairy intake and hypertension risk and between low-fat Dairy and yogurt intake and the risk of T2D. Moderate-quality evidence suggests favorable associations between intakes of total Dairy, low-fat Dairy, cheese, and fermented Dairy and the risk of stroke; intakes of low-fat Dairy and milk and the risk of hypertension; total Dairy and milk consumption and the risk of MetS; and total Dairy and cheese and the risk of T2D. High- to moderate-quality evidence supports neutral associations between the consumption of total Dairy, cheese, and yogurt and CVD risk; the consumption of any form of Dairy, except for fermented, and CAD risk; the consumption of regular- and high-fat Dairy, milk, and yogurt and stroke risk; the consumption of regular- and high-fat Dairy, cheese, yogurt, and fermented Dairy and hypertension risk; and the consumption of regular- and high-fat Dairy, milk, and fermented Dairy and T2D risk. Data from this systematic review indicate that the consumption of various forms of Dairy Products shows either favorable or neutral associations with cardiovascular-related clinical outcomes. The review also emphasizes that further research is urgently needed to compare the impact of low-fat with regular- and high-fat Dairy on cardiovascular-related clinical outcomes in light of current recommendations to consume low-fat Dairy.
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Recommended Dairy Product intake modulates circulating fatty acid profile in healthy adults: A multi-centre cross-over study
British Journal of Nutrition, 2015Co-Authors: Mohammad M.h. Abdullah, Audrey Cyr, Marie-claude Lépine, Marie-Ève Labonté, Patrick Couture, Peter J. H. Jones, Benoit LamarcheAbstract:Dairy Products are rich sources of an array of fatty acids (FA) that have been shown individually and in certain clusters to exert varying effects on cardiovascular health, for which the circulating lipid profile is a powerful biomarker. Whether the profile of these FA is reflected in blood upon short terms of intake, possibly contributing to the lipid-related health impacts of Dairy Products, remains to be fully estab- lished. The objectives of the present study were to assess a recommended Dairy Product consumption in relation to circulating FA and lipid profiles, and to evaluate certain FA in Dairy fat as potential biomarkers of intake. In a free-living, multi-centre, cross-over design, 124 healthy individuals consumed 3 servings/d of commercial Dairy (Dairy; 1 % fat milk, 1·5 % fat yogurt and 34 % fat cheese) or energy-equivalent control (CONTROL; fruit and vegetable juice, cashews and a cookie) Products for 4 weeks each, separated by a 4-week washout period. Plasma FA and serum lipid profiles were assessed by standard methods at the end of each dietary phase. After 4 weeks of intake, plasma levels of FA pentadecanoic acid (15 : 0) and heptadecanoic acid (17 : 0) were higher (0·26 v. 0·22 % and 0·42 v. 0·39 % of the total identified FA, respectively) after the Dairy phase than after the CONTROL phase ( P , 0·0001). This was accompanied by a small but significant increase in serum LDL-cholesterol levels after the Dairy phase compared with the CONTROL phase ( þ 0·08 mmol/l; P ¼ 0·04). In conclusion, intake of 3 servings/d of conventional Dairy Products may modify certain circulating FA and lipid profiles within 4 weeks, where 15 : 0 and 17 : 0 may be potential short-term biomarkers of intake.
Joann E Manson - One of the best experts on this subject based on the ideXlab platform.
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changes in Dairy Product consumption and risk of type 2 diabetes results from 3 large prospective cohorts of us men and women
The American Journal of Clinical Nutrition, 2019Co-Authors: Jeanphilippe Drouinchartier, Joann E Manson, Benoit Lamarche, Eric B Rimm, Yanping Li, Andres Ardisson V Korat, Ming DingAbstract:Background Whether changes in Dairy Product consumption are related to subsequent risk of type 2 diabetes (T2D) remains unknown. Objective We evaluated the association of long-term changes in Dairy Product consumption with subsequent risk of T2D among US men and women. Methods We followed up 34,224 men in the Health Professionals Follow-Up Study (1986-2012), 76,531 women in the Nurses' Health Study (1986-2012), and 81,597 women in the Nurses' Health Study II (1991-2013). Changes in Dairy consumption were calculated from consecutive quadrennial FFQs. Multivariable Cox proportional regression models were used to calculate HRs for T2D associated with changes in Dairy Product consumption. Results of the 3 cohorts were pooled using an inverse variance-weighted, fixed-effect meta-analysis. Results During 2,783,210 person-years, we documented 11,906 incident T2D cases. After adjustment for initial and changes in diet and lifestyle covariates, decreasing total Dairy intake by >1.0 serving/d over a 4-y period was associated with an 11% (95% CI: 3%, 19%) higher risk of T2D in the subsequent 4 y compared with maintaining a relatively stable consumption (i.e., change in intake of ±1.0 serving/wk). Increasing yogurt consumption by >0.5 serving/d was associated with an 11% (95% CI: 4%, 18%) lower T2D risk, whereas increasing cheese consumption by >0.5 serving/d was associated with a 9% (95% CI: 2%, 16%) higher risk compared with maintaining stable intakes. Substituting 1 serving/d of yogurt or reduced-fat milk for cheese was associated with a 16% (95% CI: 10%, 22%) or 12% (95% CI: 8%, 16%) lower T2D risk, respectively. Conclusions Increasing yogurt consumption was associated with a moderately lower risk of T2D, whereas increasing cheese consumption was associated with a moderately higher risk among US men and women. Our study suggests that substituting yogurt or reduced-fat milk for cheese is associated with a lower risk of T2D.
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159 or changes in Dairy Product consumption and risk of type 2 diabetes among u s men and women
Diabetes, 2019Co-Authors: Jeanphilippe Drouinchartier, Joann E Manson, Benoit Lamarche, Eric B Rimm, Walter C Willett, Yanping Li, Andres Ardisson V Korat, Ming Ding, H U FrankAbstract:Background: The relationship between changes in Dairy Product consumption and risk of type 2 diabetes (T2D) has not been evaluated. Objective: We evaluated the association of 4-year changes in Dairy Product consumption with subsequent 4-year risk of T2D among U.S. men and women. Methods: We followed-up 35,148 men in the Health Professionals Follow-up Study (1986-2012), 78,357 women in the Nurses’ Health Study (1986-2012), and 82,937 women in the Nurses’ Health Study II (1991-2013). Diet was assessed using validated food frequency questionnaires every 4 years. Cox proportional regression models were used to calculate hazard ratios (HRs) for T2D associated with 4-year changes in Dairy Product consumption, with adjustment for initial Dairy intake and multiple T2D risk factors including BMI and diet quality. Results of the 3 cohorts were pooled using an inverse variance-weighted, fixed-effect meta-analysis. Results: During 2,849,389 person-years of follow-up, we documented 12,007 incident T2D cases. Changes in milk consumption during a 4-year period were not associated with T2D risk in the following 4 years. Increasing yogurt consumption by >0.5 serving/day was associated with a 13% (95% CI: 6%, 19%) lower risk of T2D compared with maintaining a stable consumption. Increasing cheese consumption by >0.5 serving/day was associated with an 8% (95% CI: 2%, 16%) higher risk of T2D. Substituting reduced-fat milk for whole milk or low-fat cheese for high-fat cheese was not associated with subsequent T2D risk. However, increasing intake of yogurt or reduced-fat milk by 1 serving/day and concomitantly decreasing cheese intake by 1 serving/day was associated with a 16% (95% CI: 10%, 22%) and 11% (95% CI: 7%, 15%) lower risk of T2D, respectively. Conclusion: Increasing yogurt consumption was associated with a moderately lower risk of T2D, while increasing cheese consumption was associated with a moderately higher risk. Substituting yogurt or reduced-fat milk for cheese was associated with lower risk of T2D. Disclosure J. Drouin-Chartier: Other Relationship; Self; Dairy Farmers of Canada. Y. Li: None. A.V. Ardisson Korat: None. M. Ding: None. B. Lamarche: Advisory Panel; Self; Dairy Farmers of Canada. J.E. Manson: None. E. Rimm: Advisory Panel; Self; Take C/O, US Highbush Blueberry Council/USDA. W.C. Willett: None. F. Hu: None. Funding National Institutes of Health (UM1CA186107, UM1CA176726, UM1CA167552, DK112940, HL60712, HL118264); Canadian Institutes of Health Research (BPF-156628)
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Dairy consumption in association with weight change and risk of becoming overweight or obese in middle-aged and older women: A prospective cohort study
American Journal of Clinical Nutrition, 2016Co-Authors: Susanne Rautiainen, I. Min Lee, Julie E Buring, Joann E Manson, Lu Wang, Howard D SessoAbstract:BACKGROUND Studies have reported inconsistent findings on the association between Dairy Product intake and weight change and obesity. Only a few prospective studies have investigated the role of Dairy consumption in both weight change and risk of becoming overweight or obese and whether these associations depend on the initial body weight. OBJECTIVE We prospectively investigated how Dairy Product intake was associated with weight change and risk of becoming overweight or obese in initially normal-weight women. DESIGN We studied 18,438 women aged ≥45 y from the Women's Health Study who were free of cardiovascular disease, cancer, and diabetes and had initial body mass index (BMI; in kg/m(2)) from 18.5 to
Nita G. Forouhi - One of the best experts on this subject based on the ideXlab platform.
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dietary Dairy Product intake and incident type 2 diabetes a prospective study using dietary data from a 7 day food diary
Diabetologia, 2014Co-Authors: Laura Oconnor, Marleen A.h. Lentjes, Robert N. Luben, Kay-tee Khaw, Nicholas J Wareham, Nita G. ForouhiAbstract:Aim/hypothesis The aim of this study was to investigate the association between total and types of Dairy Product intake and risk of developing incident type 2 diabetes, using a food diary. Methods A nested case-cohort within the EPIC-Norfolk Study was examined, including a random subcohort (n=4,000) and cases of incident diabetes (n=892, including 143 casesinthe subcohort)followed-up for 11 years.Dietwas assessed using a prospective 7-day food diary. Total Dairy intake (g/day) was estimated and categorised into high-fat (≥3.9%) and low-fat (<3.9% fat) Dairy, and by subtype into yoghurt, cheese and milk. Combined fermented Dairy Product intake (yoghurt, cheese, sour cream) was estimated and categorised into high- and low-fat. Prentice-weighted Cox regression HRs were calculated. Results Total Dairy, high-fat Dairy, milk, cheese and high-fat fermented Dairy Product intakes were not associated with the development of incident diabetes. Low-fat Dairy intake was inversely associated with diabetes in age- and sex-adjusted analyses (tertile [T] 3 vs T1, HR 0.81 [95% CI 0.66, 0.98]), but further adjustment for anthropometric, dietary and diabetes risk factors attenuated this association. In addition, an inverse association was found between diabetes and low-fat fermented Dairy Product intake (T3 vs T1, HR 0.76 [95% CI 0.60, 0.99]; ptrend=0.049) and specifically with yoghurt intake (HR 0.72 [95% CI 0.55, 0.95]; ptrend=0.017) in multivariable adjusted analyses. Conclusions/interpretation Greater low-fat fermented Dairy Product intake, largely driven by yoghurt intake, was associated with a decreased risk of type 2 diabetes development in prospective analyses. These findings suggest that the consumption of specific Dairy types may be beneficial for the prevention of diabetes, highlighting the importance of food group subtypes for public health messages.
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Dietary Dairy Product intake and incident type 2 diabetes: A prospective study using dietary data from a 7-day food diary
Diabetologia, 2014Co-Authors: Laura M. O'connor, Marleen A.h. Lentjes, Robert N. Luben, Kay-tee Khaw, Nicholas J Wareham, Nita G. ForouhiAbstract:AIM/HYPOTHESIS: The aim of this study was to investigate the association between total and types of Dairy Product intake and risk of developing incident type 2 diabetes, using a food diary.\n\nMETHODS: A nested case-cohort within the EPIC-Norfolk Study was examined, including a random subcohort (n = 4,000) and cases of incident diabetes (n = 892, including 143 cases in the subcohort) followed-up for 11 years. Diet was assessed using a prospective 7-day food diary. Total Dairy intake (g/day) was estimated and categorised into high-fat (≥3.9%) and low-fat (
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the amount and type of Dairy Product intake and incident type 2 diabetes results from the epic interact study
The American Journal of Clinical Nutrition, 2012Co-Authors: Ivonne Sluijs, Heiner Boeing, Claudia Agnoli, Aurelio Barricarte, Joline W. J. Beulens, Nita G. Forouhi, Beverley Balkau, Larraitz Arriola, Yvonne T Van Der Schouw, Bas H BuenodemesquitaAbstract:BACKGROUND: Dairy Product intake may be inversely associated with risk of type 2 diabetes, but the evidence is inconclusive for total Dairy Products and sparse for types of Dairy Products. OBJECTIVE: The objective was to investigate the prospective association of total Dairy Products and different Dairy subtypes with incidence of diabetes in populations with marked variation of intake of these food groups. DESIGN: A nested case-cohort within 8 European countries of the European Prospective Investigation into Cancer and Nutrition Study (n = 340,234; 3.99 million person-years of follow-up) included a random subcohort (n = 16,835) and incident diabetes cases (n = 12,403). Baseline Dairy Product intake was assessed by using dietary questionnaires. Country-specific Prentice-weighted Cox regression HRs were calculated and pooled by using a random-effects meta-analysis. RESULTS: Intake of total Dairy Products was not associated with diabetes (HR for the comparison of the highest with the lowest quintile of total Dairy Products: 1.01; 95% CI: 0.83, 1.34; P-trend = 0.92) in an analysis adjusted for age, sex, BMI, diabetes risk factors, education, and dietary factors. Of the Dairy subtypes, cheese intake tended to have an inverse association with diabetes (HR: 0.88; 95% CI: 0.76, 1.02; P-trend = 0.01), and a higher combined intake of fermented Dairy Products (cheese, yogurt, and thick fermented milk) was inversely associated with diabetes (HR: 0.88; 95% CI: 0.78, 0.99; P-trend = 0.02) in adjusted analyses that compared extreme quintiles. CONCLUSIONS: This large prospective study found no association between total Dairy Product intake and diabetes risk. An inverse association of cheese intake and combined fermented Dairy Product intake with diabetes is suggested, which merits further study.
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The amount and type of Dairy Product intake and incident type 2 diabetes: Results from the EPIC-InterAct Study
American Journal of Clinical Nutrition, 2012Co-Authors: Ivonne Sluijs, Heiner Boeing, Claudia Agnoli, Yvonne T. Van Der Schouw, Aurelio Barricarte, Joline W. J. Beulens, Nita G. Forouhi, Beverley Balkau, Larraitz Arriola, Hb(as) Bueno-de-mesquitaAbstract:Background: Dairy Product intake may be inversely associated with risk of type 2 diabetes, but the evidence is inconclusive for total Dairy Products and sparse for types of Dairy Products. Objective: The objective was to investigate the prospective associ-ation of total Dairy Products and different Dairy subtypes with in-cidence of diabetes in populations with marked variation of intake of these food groups. Design: A nested case-cohort within 8 European countries of the European Prospective Investigation into Cancer and Nutrition Study (n = 340,234; 3.99 million person-years of follow-up) included a random subcohort (n = 16,835) and incident diabetes cases (n = 12,403). Baseline Dairy Product intake was assessed by using di-etary questionnaires. Country-specific Prentice-weighted Cox regres-sion HRs were calculated and pooled by using a random-effects meta-analysis. Results: Intake of total Dairy Products was not associated with di-abetes (HR for the comparison of the highest with the lowest quin-tile of total Dairy Products: 1.01; 95% CI: 0.83, 1.34; P-trend = 0.92) in an analysis adjusted for age, sex, BMI, diabetes risk factors, education, and dietary factors. Of the Dairy subtypes, cheese intake tended to have an inverse association with diabetes (HR: 0.88; 95% CI: 0.76, 1.02; P-trend = 0.01), and a higher combined intake of fermented Dairy Products (cheese, yogurt, and thick fermented milk) was inversely associated with diabetes (HR: 0.88; 95% CI: 0.78, 0.99; P-trend = 0.02) in adjusted analyses that compared extreme quintiles. Conclusions: This large prospective study found no association between total Dairy Product intake and diabetes risk. An inverse association of cheese intake and combined fermented Dairy Product intake with diabetes is suggested, which merits further study.
Kim Overvad - One of the best experts on this subject based on the ideXlab platform.
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changes in intake of Dairy Product subgroups and risk of type 2 diabetes modelling specified food substitutions in the danish diet cancer and health cohort
medRxiv, 2020Co-Authors: Daniel B Ibsen, Kim Overvad, Anne Sofie Dam Laursen, Jytte Halkjaer, Anne Tjoenneland, Tuomas O Kilpelainen, Erik T Parner, Marianne Uhre JakobsenAbstract:We investigated the association between an increased intake of one Dairy Product subgroup at the expense of another within a 5-year period and the subsequent 10-year risk of developing type 2 diabetes. Effect modification by the initial level of the Dairy Product intake was also examined. The cohort included 39,438 men and women with two measurements of diet assessed using food frequency questionnaires (FFQ) administered in 1993-1997 and 1999-2003. Dairy Products were skimmed milk, semi-skimmed milk, whole-fat milk, buttermilk, low-fat yogurt, whole-fat yogurt, cheese and butter. Type 2 diabetes cases were ascertained from the Danish National Diabetes Register. The pseudo-observation method was used to calculate risk differences (RD) with 95% confidence intervals (CI). Among participants aged 56-59 years at hand-in of the follow-up FFQ, increased intake of whole-fat yogurt in place of skimmed, semi-skimmed or whole-fat milk was associated with a reduced risk (RD% [95% CI]: -0.8% [-1.3, -0.2]; -0.6% [-1,1, -0.1]; -0.7 [-1.2, -0.1]; per 50g/d, respectively). Among participants aged 60-64 and 65-72, substitution of skimmed milk for semi-skimmed milk was associated with an increased risk of type 2 diabetes (0.5% [0.2, 0.7]; 0.4% [0.1, 0.7]; per 50g/d, respectively). No effect modification by the initial intake of milk Products was observed. Our results suggest that substitution of whole-fat yogurt for milk among those aged 56-59 decreases the risk of type 2 diabetes and substitution of skimmed milk for semi-skimmed milk was associated with an increased risk of type 2 diabetes among those aged 60-64 and 65-72, regardless of the initial intake level.
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substitutions of Dairy Product intake and risk of stroke a danish cohort study
European Journal of Epidemiology, 2018Co-Authors: Anne Sofie Dam Laursen, Anne Tjonneland, Kim Overvad, Christina C Dahm, Soren Paaske Johnsen, Marianne Uhre JakobsenAbstract:Low fat Dairy Products are part of dietary guidelines to prevent stroke. However, epidemiological evidence is inconclusive with regard to the association between Dairy Products and stroke. We therefore investigated associations for substitutions between Dairy Product subgroups and risk of total stroke and stroke subtypes. We included 55,211 Danish men and women aged 50–64 years without previous stroke. Baseline diet was assessed by a food frequency questionnaire. Cases were identified through a national register and subsequently verified. The associations were analyzed using Cox proportional hazard regression. During a median follow-up of 13.4 years, we identified 2272 strokes, of which 1870 were ischemic (318 large artery atherosclerotic, 839 lacunar, 102 cardioembolic, 98 other determined types, 513 of unknown type), 389 were hemorrhages (273 intracerebral, 116 subarachnoid) and 13 of unknown etiology. Substitution of semi-skimmed fermented milk or cheese for whole-fat fermented milk was associated with a higher rate of ischemic stroke [semi-skimmed fermented milk: hazard ratio (HR) = 1.20 (95% confidence interval (CI) 0.99–1.45), cheese: HR = 1.14 (95% CI 0.98–1.31) per serving/day substituted] and substitutions of whole-fat fermented milk for low-fat milk, whole-fat milk or buttermilk were associated with a lower rate [low-fat milk: HR = 0.85 (95% CI 0.74–0.99), whole-fat milk: HR = 0.84 (95% CI 0.71–0.98) and buttermilk: HR = 0.83 (95% CI 0.70–0.99)]. We observed no associations for substitutions between Dairy Products and hemorrhagic stroke. Our results suggest that intake of whole-fat fermented milk as a substitution for semi-skimmed fermented milk, cheese, buttermilk or milk, regardless of fat content, is associated with a lower rate of ischemic stroke.
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genetic variation in the lactase gene Dairy Product intake and risk for prostate cancer in the european prospective investigation into cancer and nutrition
International Journal of Cancer, 2013Co-Authors: Ruth C Travis, Paul N Appleby, Afshan Siddiq, Naomi E Allen, Rudolf Kaaks, Federico Canzian, Silke Feller, Anne Tjonneland, Nina Fons Johnsen, Kim OvervadAbstract:High Dairy protein intake has been found to be associated with increased prostate cancer risk in the European Prospective Investigation into Cancer and Nutrition (EPIC). To further examine this possible relationship, we investigated the hypothesis that a genetic polymorphism in the lactase (LCT) gene might be associated with elevated Dairy Product intake and increased prostate cancer risk in a casecontrol study nested in EPIC. The C/T-13910 lactase variant (rs4988235) was genotyped in 630 men with prostate cancer and 873 matched control participants. Dairy Product consumption was assessed by diet questionnaire. Odds ratios (ORs) for prostate cancer in relation to lactase genotype were estimated by conditional logistic regression. Lactase genotype frequency varied significantly between countries, with frequencies of the T (lactase persistence) allele ranging from 7% in Greece to 79% in Denmark. Intake of milk and total Dairy Products varied significantly by lactase genotype after adjustment for recruitment center; adjusted mean intakes of milk were 44.4, 69.8 and 82.3 g/day among men with CC, CT and TT genotypes, respectively. The lactase variant was not significantly associated with prostate cancer risk, both in our data (adjusted OR for TT vs. CC homozygotes: 1.10, 95% CI: 0.761.59) and in a meta-analysis of all the published data (combined OR for T allele carriers vs. CC homozygotes: 1.12, 0.961.32). These findings show that while variation in the lactase gene is associated with milk intake in men, the lactase polymorphism does not have a large effect on prostate cancer risk.
