Institute for Food, Nutrition and Health (JG and DIG), University of Reading, Reading, United Kingdom.
School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds, United Kingdom.
PLoS One. 2022 Sep 9;17(9):e0271168. doi: 10.1371/journal.pone.0271168. eCollection 2022.
Dairy products are important constituents of a healthy and balanced diet, but their association with health outcomes remains to be established. We investigated the association of total dairy, total fermented dairy, and different dairy subtypes (including total/high-fat/low-fat milk, yogurt, cheese, butter, and cream) and the risk of cardiovascular disease (CVD), coronary heart disease (CHD), bone fracture and all-cause mortality among 1746 Danish healthy men and women (30-60 years, 52%female). Hazard ratios (HRs) and 95% CIs were estimated using the multivariable Cox proportional hazard models. During a mean follow-up of 30 years, incident cases of CVD (n = 904), CHD (n = 332), fracture (n = 447) and all-cause mortality (n = 680) were reported. High intake of total fermented dairy was associated with lower fracture risk (HR 0.67, 95% CI: 0.51-0.90, P = 0.02) than observed in the lowest tertile of the fermented dairy group. Furthermore, high intake of low-fat milk was associated with lower risks of CVD (HR 0.84, 95% CI: 0.68-1.03, P = 0.03), CHD (HR 0.82, 95% CI: 0.59-1.16, P = 0.04), and all-cause mortality (HR 0.77, 95% CI: 0.61-0.97, P = 0.004) compared with the lowest tertile of low-fat milk group. No associations were found with other dairy subtypes. The findings from this prospective cohort study suggest an inverse association between total fermented dairy and fracture risk, and also inverse associations were found between low-fat milk consumption and risk of CVD, CHD and all-cause mortality.
乳制品是健康均衡饮食的重要组成部分，但它们与健康结果的关系仍有待确定。我们研究了总乳制品、总发酵乳制品以及不同乳制品类型（包括全脂/高脂/低脂牛奶、酸奶、奶酪、黄油和奶油）与 1746 名丹麦健康男性和女性（30-60 岁，52%为女性）心血管疾病 (CVD)、冠心病 (CHD)、骨折和全因死亡率风险之间的关系。使用多变量 Cox 比例风险模型估计危险比 (HR) 和 95%置信区间。在平均 30 年的随访期间，报告了 CVD（n = 904）、CHD（n = 332）、骨折（n = 447）和全因死亡率（n = 680）的发病病例。与发酵乳制品组最低三分位相比，高摄入量的总发酵乳制品与较低的骨折风险相关（HR 0.67，95%CI：0.51-0.90，P = 0.02）。此外，与低脂牛奶摄入最低三分位相比，高摄入量的低脂牛奶与 CVD（HR 0.84，95%CI：0.68-1.03，P = 0.03）、CHD（HR 0.82，95%CI：0.59-1.16，P = 0.04）和全因死亡率（HR 0.77，95%CI：0.61-0.97，P = 0.004）的风险降低相关。与其他乳制品类型没有关联。这项前瞻性队列研究的结果表明，总发酵乳制品与骨折风险呈负相关，而低脂牛奶的摄入量与 CVD、CHD 和全因死亡率的风险呈负相关。
