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Eur J Epidemiol. 2017 Apr;32(4):269-287. doi: 10.1007/s10654-017-0243-1. Epub 2017 Apr 3.

Milk and dairy consumption and risk of cardiovascular diseases and all-cause mortality: dose-response meta-analysis of prospective cohort studies.

Author information

1
Institute for Food, Nutrition and Health, University of Reading, Reading, RG6 6AR, UK. jing.guo@pgr.reading.ac.uk.
2
Department of Nutrition, Exercise and Sports, University of Copenhagen, 2200, Copenhagen, Denmark.
3
Hugh Sinclair Unit of Human Nutrition, Institute for Cardiovascular and Metabolic Research, University of Reading, Reading, RG6 6AP, UK.
4
Division of Human Nutrition, Wageningen University and Research, 6708 WE, Wageningen, The Netherlands.
5
Institute for Food, Nutrition and Health, University of Reading, Reading, RG6 6AR, UK.

Abstract

With a growing number of prospective cohort studies, an updated dose-response meta-analysis of milk and dairy products with all-cause mortality, coronary heart disease (CHD) or cardiovascular disease (CVD) have been conducted. PubMed, Embase and Scopus were searched for articles published up to September 2016. Random-effect meta-analyses with summarised dose-response data were performed for total (high-fat/low-fat) dairy, milk, fermented dairy, cheese and yogurt. Non-linear associations were investigated using the spine models and heterogeneity by subgroup analyses. A total of 29 cohort studies were available for meta-analysis, with 938,465 participants and 93,158 mortality, 28,419 CHD and 25,416 CVD cases. No associations were found for total (high-fat/low-fat) dairy, and milk with the health outcomes of mortality, CHD or CVD. Inverse associations were found between total fermented dairy (included sour milk products, cheese or yogurt; per 20 g/day) with mortality (RR 0.98, 95% CI 0.97-0.99; I2 = 94.4%) and CVD risk (RR 0.98, 95% CI 0.97-0.99; I2 = 87.5%). Further analyses of individual fermented dairy of cheese and yogurt showed cheese to have a 2% lower risk of CVD (RR 0.98, 95% CI 0.95-1.00; I2 = 82.6%) per 10 g/day, but not yogurt. All of these marginally inverse associations of totally fermented dairy and cheese were attenuated in sensitivity analyses by removing one large Swedish study. This meta-analysis combining data from 29 prospective cohort studies demonstrated neutral associations between dairy products and cardiovascular and all-cause mortality. For future studies it is important to investigate in more detail how dairy products can be replaced by other foods.

KEYWORDS:

All-cause mortality; Cardiovascular disease; Dairy; Dose–response meta-analysis; Fermented dairy; Milk

Comment in

PMID:
28374228
PMCID:
PMC5437143
DOI:
10.1007/s10654-017-0243-1
[Indexed for MEDLINE]
Free PMC Article

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