Institute for Prevention and Cancer Epidemiology, Faculty of Medicine and Medical Center, University of Freiburg, Freiburg, Germany.
Division for Quantitative Methods in Public Health and Health Services Research, Department of Public Health, Health Services Research and Health Technology Assessment, UMIT-Private University for Health Sciences, Medical Informatics and Technology, Hall in Tiol, Austria.
Am J Clin Nutr. 2020 Mar 1;111(3):689-697. doi: 10.1093/ajcn/nqz345.
Although a link between regular yogurt consumption and mortality appears plausible, data are sparse and have yielded inconsistent results.
We examined the association between regular yogurt consumption and risk of all-cause and cause-specific mortality among US women and men.
A total of 82,348 women in the Nurses' Health Study and 40,278 men in the Health Professionals Follow-Up Study without a history of cardiovascular disease (CVD) and cancer in 1980 (women) or 1986 (men) were followed up until 2012. Yogurt consumption was assessed by updated validated FFQs.
During 3,354,957 person-years of follow-up, 20,831 women and 12,397 men died. Compared with no yogurt consumption, the multivariable-adjusted HRs (95% CIs) of mortality were 0.89 (0.86, 0.93), 0.85 (0.81, 0.89), 0.88 (0.84, 0.91), and 0.91 (0.85, 0.98) for ≤1-3 servings/mo, 1 serving/wk, 2-4 servings/wk, and >4 servings/wk in women (P-trend = 0.34), respectively. For men, the corresponding HRs (95% CIs) were 0.99 (0.94, 1.03), 0.98 (0.91, 1.05), 1.04 (0.98, 1.10), and 1.05 (0.95, 1.16), respectively. We further noted inverse associations for cancer mortality (multivariable-adjusted HR comparing extreme categories: 0.87; 95% CI: 0.78, 0.98; P-trend = 0.04) and CVD mortality (HR: 0.92; 95% CI: 0.79, 1.08; P-trend = 0.41) in women, although the latter was attenuated in the multivariable-adjusted model. Replacement of 1 serving/d of yogurt with 1 serving/d of nuts (women and men) or whole grains (women) was associated with a lower risk of all-cause mortality, whereas replacement of yogurt with red meat, processed meat (women and men), and milk or other dairy foods (women) was associated with a greater mortality.
In our study, regular yogurt consumption was related to lower mortality risk among women. Given that no clear dose-response relation was apparent, this result must be interpreted with caution.
尽管经常食用酸奶与死亡率之间似乎存在关联，但数据仍然有限，且结果并不一致。
我们研究了经常食用酸奶与美国女性和男性全因死亡率及特定原因死亡率之间的关联。
共有 82348 名女性参加了护士健康研究，40278 名男性参加了健康专业人员随访研究，他们在 1980 年（女性）或 1986 年（男性）没有心血管疾病（CVD）和癌症史。通过更新的验证后的 FFQ 评估酸奶的摄入量。
在 3354957 人年的随访期间，有 20831 名女性和 12397 名男性死亡。与不食用酸奶相比，女性食用酸奶与死亡率的多变量调整 HR（95%CI）分别为 0.89（0.86，0.93）、0.85（0.81，0.89）、0.88（0.84，0.91）和 0.91（0.85，0.98），食用量为≤1-3 份/月、1 份/周、2-4 份/周和>4 份/周（P 趋势=0.34）。对于男性，相应的 HR（95%CI）分别为 0.99（0.94，1.03）、0.98（0.91，1.05）、1.04（0.98，1.10）和 1.05（0.95，1.16）。我们还注意到，女性的癌症死亡率（多变量调整后极端类别比较的 HR：0.87；95%CI：0.78，0.98；P 趋势=0.04）和 CVD 死亡率（HR：0.92；95%CI：0.79，1.08；P 趋势=0.41）呈负相关，尽管后者在多变量调整模型中减弱了。用 1 份/天的坚果（女性和男性）或全谷物（女性）替代 1 份/天的酸奶与全因死亡率降低相关，而用 1 份/天的红肉、加工肉类（女性和男性）和牛奶或其他乳制品（女性）替代酸奶与死亡率升高相关。
在我们的研究中，经常食用酸奶与女性的低死亡率风险相关。鉴于没有明显的剂量-反应关系，因此必须谨慎解释这一结果。
