Department of Big Data in Health Science, Zhejiang University School of Public Health and Department of Psychiatry, Sir Run Run Shaw Hospital, Zhejiang University School of Medicine, Hangzhou, China.
The Key Laboratory of Intelligent Preventive Medicine of Zhejiang Province, Hangzhou, China.
Food Funct. 2024 May 7;15(9):5050-5062. doi: 10.1039/d3fo04602h.
: The association of dairy product consumption with nonalcoholic fatty liver disease (NAFLD) and cirrhosis remains controversial. This study aimed to prospectively investigate the associations between the consumption of the different types of dairy products, genetic predisposition, and the risks of NAFLD and cirrhosis. : This cohort study included 190 145 participants from the UK Biobank Study. The consumption of the different types of dairy products was assessed based on the Oxford WebQ at baseline and defined as the sum of milk, yogurt, and cheese. NAFLD and cirrhosis were evaluated using hospital inpatient records and death data in the UK Biobank. The weighted genetic risk score (GRS) for NAFLD and cirrhosis was constructed using 5 and 6 single-nucleotide variants (SNVs), respectively. Cox proportional hazards regression models were utilized to estimate the hazard ratios (HRs) and 95% confidence intervals (CIs) for the association between genetic factors and different types of dairy products with the incidence of NAFLD and cirrhosis. : During a median follow-up of 11.6 years, 1512 NAFLD and 556 cirrhosis cases were ascertained. After adjusting for several potential confounders, the HRs (95% CIs) (Q4 Q1) of NAFLD were 0.86 (0.74, 0.995) for total dairy products, 0.96 (0.84, 1.09) for high-fat dairy products, 0.78 (0.67, 0.92) for low-fat dairy products, 0.86 (0.74, 0.99) for unfermented dairy products, and 0.79 (0.68, 0.91) for fermented dairy products. The multivariable-adjusted HRs (95% CIs) (Q4 Q1) of cirrhosis were 0.75 (0.59, 0.96) for total dairy products, 0.97 (0.78, 1.19) for high-fat dairy products, 0.67 (0.51, 0.89) for low-fat dairy products, 0.75 (0.59, 0.96) for unfermented dairy products, and 0.71 (0.56, 0.90) for fermented dairy products. The associations of high-fat dairy products and fermented dairy products with NAFLD and cirrhosis were found to be nonlinear ( for nonlinear <0.05). No interaction was observed between dairy product consumption and NAFLD or cirrhosis genetic susceptibility. : Higher consumption of dairy products, except for high-fat dairy, was correlated with lower risks of NAFLD and cirrhosis, regardless of their differences in genetic susceptibility.
乳制品消费与非酒精性脂肪性肝病（NAFLD）和肝硬化之间的关联仍存在争议。本研究旨在前瞻性研究不同类型乳制品的消费、遗传易感性与 NAFLD 和肝硬化风险之间的关系。
本队列研究纳入了英国生物库研究中的 190145 名参与者。基于基线时的牛津网络问卷（Oxford WebQ）评估了不同类型乳制品的消费情况，并将其定义为牛奶、酸奶和奶酪的总和。使用英国生物库中的住院患者记录和死亡数据评估 NAFLD 和肝硬化。使用 5 个和 6 个单核苷酸变异（SNV）构建了 NAFLD 和肝硬化的加权遗传风险评分（GRS）。使用 Cox 比例风险回归模型估计遗传因素与不同类型乳制品与 NAFLD 和肝硬化发病率之间的关联的风险比（HR）和 95%置信区间（CI）。
在中位随访 11.6 年期间，确定了 1512 例 NAFLD 和 556 例肝硬化病例。在调整了几个潜在混杂因素后，乳制品总摄入量（Q4 Q1）的 HR（95%CI）（Q4 Q1）为 0.86（0.74，0.995），高脂肪乳制品为 0.96（0.84，1.09），低脂肪乳制品为 0.78（0.67，0.92），未发酵乳制品为 0.86（0.74，0.99），发酵乳制品为 0.79（0.68，0.91）。肝硬化的多变量调整 HR（95%CI）（Q4 Q1）为乳制品总摄入量为 0.75（0.59，0.96），高脂肪乳制品为 0.97（0.78，1.19），低脂肪乳制品为 0.67（0.51，0.89），未发酵乳制品为 0.75（0.59，0.96），发酵乳制品为 0.71（0.56，0.90）。高脂肪乳制品和发酵乳制品与 NAFLD 和肝硬化之间的关系呈非线性（ ＜0.05）。未发现乳制品消费与 NAFLD 或肝硬化遗传易感性之间存在交互作用。
除高脂肪乳制品外，较高的乳制品消费与较低的 NAFLD 和肝硬化风险相关，而与遗传易感性的差异无关。
