Lin Zhengjun, Zeng Min, Sui Zijian, Wu Yanlin, Tang Xianzhe, Liu Tang
Department of Orthopedics, The Second Xiangya Hospital, Central South University, Changsha, Hunan, China.
Department of Statistics and Finance, School of Management, University of Science and Technology of China, Hefei, China.
J Glob Health. 2025 Jan 17;15:04014. doi: 10.7189/jogh.15.04014.
Yoghurt is a commonly consumed fermented food recommended by many guidelines. Yoghurt consumption can contribute to the intake of multiple nutrients and reduce the risk of several diseases. However, prospective evidence is limited on the associations between full/low-fat yoghurt consumption and mortality risk. In this prospective cohort study, we aimed to assess the dose-dependent associations between full/low-fat yoghurt intake and all-cause or cause-specific mortality.
We enrolled 186 168 participants from the UK Biobank who had joined the study between 2006 and 2010 and were followed up until 2022. We obtained data on self-reported intake of full/low-fat yoghurt and mortality from all causes and specific causes of death, including cancers and cardiovascular diseases (CVDs). We then used Cox proportional hazard models to calculate the hazard ratio (HR) and 95% confidence interval (CI) to evaluate the associations between full-fat and low-fat yoghurt intake and mortality. Lastly, we conducted subgroup and sensitivity analyses to examine the robustness of our findings.
A total of 9402 deaths occurred during a mean follow-up of 13.4 years, including 1687 CVD-related and 5073 cancer-related deaths. Relative to non-consumers, the HRs (95% CIs) for all-cause mortality risk in participants consuming >0-50, 50-100, and >100 g of full-fat yoghurt a day were 0.82 (95% CI = 0.72, 0.93), 0.97 (95% CI = 0.86, 1.09), and 0.96 (95% CI = 0.84, 1.1) respectively. The corresponding HR estimates relative to non-consumers for participants consuming low-fat yoghurt were 0.88 (95% CI = 0.81, 0.95), 0.91 (95% CI = 0.85, 0.98), and 0.95 (95% CI = 0.89, 1.01), respectively. Subgroup analysis indicated women who had moderate consumption of full-fat yoghurt had lower all-cause mortality risk, while men consuming low-fat yoghurt had lower all-cause mortality risk.
Moderate consumption of full-fat and low-fat yoghurt was correlated with decreased all-cause mortality. Future cohort studies are warranted to verify the potential of adopting yoghurt consumption as part of a healthy diet to reduce mortality.
酸奶是一种常见的发酵食品，许多指南都推荐食用。食用酸奶有助于多种营养素的摄入，并降低多种疾病的风险。然而，关于全脂/低脂酸奶消费与死亡风险之间的关联，前瞻性证据有限。在这项前瞻性队列研究中，我们旨在评估全脂/低脂酸奶摄入量与全因或特定病因死亡率之间的剂量依赖性关联。
我们从英国生物银行招募了186168名参与者，他们于2006年至2010年期间加入该研究，并随访至2022年。我们获取了关于自我报告的全脂/低脂酸奶摄入量以及全因和特定死因（包括癌症和心血管疾病）死亡率的数据。然后，我们使用Cox比例风险模型计算风险比（HR）和95%置信区间（CI），以评估全脂和低脂酸奶摄入量与死亡率之间的关联。最后，我们进行了亚组分析和敏感性分析，以检验我们研究结果的稳健性。
在平均13.4年的随访期间，共发生9402例死亡，包括1687例心血管疾病相关死亡和5073例癌症相关死亡。与不食用者相比，每天食用>0 - 50克、50 - 100克和>100克全脂酸奶的参与者全因死亡风险的HR（95%CI）分别为0.82（95%CI = 0.72, 0.93）、0.97（95%CI = 0.86, 1.09）和0.96（95%CI = 0.84, 1.1）。食用低脂酸奶的参与者相对于不食用者的相应HR估计值分别为0.88（95%CI = 0.81, 0.95）、0.91（95%CI =
