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The association between dairy intake and risk of cardiovascular disease and mortality in patients with stable angina pectoris

Van Parys, A. (author)
Saele, J. (author)
Puaschitz, N. G. (author)
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Anfinsen, A. M. (author)
Karlsson, Therese, 1979 (author)
Gothenburg University,Göteborgs universitet,Institutionen för medicin, avdelningen för invärtesmedicin och klinisk nutrition,Institute of Medicine, Department of Internal Medicine and Clinical Nutrition
Olsen, T. (author)
Haugsgjerd, T. R. (author)
Vinknes, K. J. (author)
Holven, K. B. (author)
Dierkes, J. (author)
Nygard, O. K. (author)
Lysne, V. (author)
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 (creator_code:org_t)
2022-09-22
2023
English.
In: European Journal of Preventive Cardiology. - : Oxford University Press (OUP). - 2047-4873 .- 2047-4881. ; 30:3, s. 219-229
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  • Journal article (peer-reviewed)
Abstract Subject headings
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  • Aims The association of dairy products with cardiovascular disease and mortality risk remains heavily debated. We aimed to investigate the association between intake of total dairy and dairy products and the risk of acute myocardial infarction (AMI), stroke, and cardiovascular and all-cause mortality. Methods and results We included 1929 patients (80% men, mean age 62 years) with stable angina pectoris from the Western Norway B-vitamin Intervention Trial. Dietary data were obtained via a 169-item food frequency questionnaire. Risk associations were estimated using Cox proportional hazard regression models adjusted for relevant covariates. Non-linear associations were explored visually. The mean (+/- SD) dairy intake in the study population was 169 +/- 108 g/1000 kcal. Median follow-up times were 5.2, 7.8, and 14.1 years for stroke, AMI, and mortality, respectively. Higher intake of total dairy and milk were positively associated with stroke risk [HR (95% CI): 1.14 (1.02, 1.27) and 1.13 (1.02, 1.27), cardiovascular mortality 1.06 (1.00, 1.12) and 1.07 (1.01, 1.13)] and all-cause mortality [1.07 (1.03, 1.11) and 1.06 (1.03, 1.10)] per 50 g/1000 kcal. Higher cheese intake was inversely associated with AMI risk [0.92 (0.83, 1.02)] per 10 g/1000 kcal. Butter was associated with increased AMI risk [1.10 (0.97, 1.24)] and all-cause mortality [1.10 (1.00, 1.20) per 5 g/1000 kcal. Conclusion Higher dairy and milk consumption were associated with increased risk of mortality and stroke. Cheese was associated with decreased, and butter with increased, risk of AMI. Dairy is a heterogenous food group with divergent health effects and dairy products should therefore be investigated individually.

Subject headings

MEDICIN OCH HÄLSOVETENSKAP  -- Klinisk medicin -- Kardiologi (hsv//swe)
MEDICAL AND HEALTH SCIENCES  -- Clinical Medicine -- Cardiac and Cardiovascular Systems (hsv//eng)

Keyword

Acute myocardial infarction
Butter
Cardiovascular disease
Milk
Cheese
Stroke
food frequency questionnaire
saturated fat
heart-disease
energy-intake
consumption
dietary
milk
cholesterol
cheese
homogenization
Cardiovascular System & Cardiology

Publication and Content Type

ref (subject category)
art (subject category)

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