Julius Center for Health Sciences and Primary Care, University Medical Center Utrecht, The Netherlands.
Int J Cardiol. 2013 Aug 10;167(3):925-9. doi: 10.1016/j.ijcard.2012.03.094. Epub 2012 Apr 4.
This study aimed to investigate the relationship between total dairy intake and dairy subtypes (high-fat dairy, low-fat dairy, milk and milk products, cheese and fermented dairy) with incident coronary heart disease (CHD) and stroke.
EPIC-NL is a prospective cohort study among 33,625 Dutch men and women. At baseline (1993-1997), dairy intake was measured with a validated food frequency questionnaire (FFQ). The incidence of both fatal and non-fatal CHD and stroke was obtained by linkage to the national registers.
During 13 years follow-up, 1648 cases of CHD and 531 cases of stroke were documented. Total dairy intake was not significantly associated with risk of CHD (hazard ratio per standard deviation (SD) increase=0.99; 95%-CI: 0.94-1.05) or stroke (0.95; 0.85-1.05) adjusted for lifestyle and dietary factors. None of the dairy subtypes was to CHD, while only fermented dairy tended to be associated (p=0.07) with a lower risk of stroke (0.92; 0.83-1.01). Hypertension appeared to modify the association of total and low-fat dairy with CHD (p interaction<0.02). Among participants without hypertension, but not among hypertensive participants, total (0.92; 0.85-1.02) and low-fat (0.94; 0.87-1.02) dairy tended to be associated with a lower risk of CHD.
Our results provide no evidence that dairy products are associated with risk of CHD or stroke. High intakes of total and low-fat dairy may be associated with a lower risk of CHD among participants without hypertension, while fermented dairy could be associated with a reduced risk of stroke.
本研究旨在探讨总乳制品摄入量和乳制品亚类（高脂肪乳制品、低脂肪乳制品、牛奶和奶制品、奶酪和发酵乳制品）与冠心病（CHD）和中风事件的关系。
EPIC-NL 是一项针对 33625 名荷兰男女的前瞻性队列研究。在基线（1993-1997 年）时，使用经过验证的食物频率问卷（FFQ）测量乳制品摄入量。通过与国家登记册的链接获得致命和非致命性 CHD 和中风的发病情况。
在 13 年的随访期间，记录了 1648 例 CHD 和 531 例中风。总乳制品摄入量与 CHD 风险无显著相关性（每标准差增加的危险比=0.99；95%CI：0.94-1.05）或中风（0.95；0.85-1.05），调整了生活方式和饮食因素。没有一种乳制品亚类与 CHD 相关，而只有发酵乳制品与中风风险降低呈趋势相关（p=0.07）（0.92；0.83-1.01）。高血压似乎改变了总乳制品和低脂肪乳制品与 CHD 之间的关联（p 交互<0.02）。在没有高血压的参与者中，总乳制品（0.92；0.85-1.02）和低脂肪乳制品（0.94；0.87-1.02）与 CHD 风险降低呈趋势相关，但在高血压参与者中则没有。
我们的结果没有证据表明乳制品与 CHD 或中风风险相关。高总乳制品和低脂肪乳制品摄入量可能与无高血压参与者的 CHD 风险降低相关，而发酵乳制品可能与中风风险降低相关。
