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Epidemiology. 2009 May;20(3):355-60. doi: 10.1097/EDE.0b013e3181935dd5.

Dairy foods and risk of stroke.

Author information

1
Division of Nutritional Epidemiology, National Institute of Environmental Medicine, Karolinska Institutet, Stockholm, Sweden.

Abstract

BACKGROUND:

Consumption of milk and other dairy foods has been associated with reduced risk of stroke, although not all studies have shown this consistently.

METHODS:

We examined the association between dairy food intake and risk of stroke subtypes within the Alpha-Tocopherol, Beta-Carotene Cancer Prevention Study. Between 1985 and 1988, 26,556 Finnish male smokers aged 50-69 years who had no history of stroke completed a food frequency questionnaire. We used Cox proportional hazards models to estimate relative risks (RRs) and 95% confidence intervals (CIs), adjusted for potential confounders.

RESULTS:

During a mean follow-up of 13.6 years, 2702 cerebral infarctions, 383 intracerebral hemorrhages, and 196 subarachnoid hemorrhages were ascertained. We observed positive associations between whole milk intake and risk of intracerebral hemorrhage (RR = 1.41 for the highest vs. lowest quintile of intake; 95% CI = 1.02-1.96) and between yogurt intake and subarachnoid hemorrhage (RR = 1.83 for the highest vs. lowest quintile of intake; 95% CI = 1.20-2.80). Men in the highest quintile of cream intake had a moderate decreased risk of cerebral infarction (0.81; 0.72-0.92) and intracerebral hemorrhage (0.72; 0.52-1.00). There were no strong associations between intakes of total dairy, low-fat milk, sour milk, cheese, ice cream, or butter and risk of any stroke subtype.

CONCLUSIONS:

These findings suggest that intake of certain dairy foods may be associated with risk of stroke.

PMID:
19057387
PMCID:
PMC3498757
DOI:
10.1097/EDE.0b013e3181935dd5
[Indexed for MEDLINE]
Free PMC Article

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