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| Authors |
I. Johansson A. Esberg L. M. Nilsson J. H. Jansson P. Wennberg Anna Winkvist |
|---|---|
| Published in | Nutrients |
| Volume | 11 |
| Issue | 2 |
| ISSN | 2072-6643 |
| Publication year | 2019 |
| Published at |
Institute of Medicine, Department of Internal Medicine and Clinical Nutrition |
| Language | en |
| Links |
dx.doi.org/10.3390/nu11020284 |
| Keywords | cardiovascular disease, dairy products, milk, myocardial infarction, stroke, type 2 diabetes |
| Subject categories | Nutrition and Dietetics, Cardiac and Cardiovascular Systems |
Dairy products are important constituents of most diets, and their association with adverse health outcomes remains a focus. We characterized dairy food intake and examined associations with the incidence of type 2 diabetes (T2D), myocardial infarction (MI) or stroke among 108,065 Swedish men and women. Hazard ratios (HRs) and 95% CIs were estimated using the multivariable Cox proportional hazards models in a population characterized by high milk tolerance. During a mean follow-up of 14.2 years, 11,641 first-time events occurred. Non-fermented milk intake decreased, whereas butter intake increased over the period. For high intake of non-fermented milk, the HR (95% CI) for developing T2D and MI was 1.17 (1.03, 1.34) and 1.23 (1.10, 1.37), respectively, in men. A greater intake of butter, fermented milk, and cheese tended to be associated with a reduced risk of T2D and/or MI. Non-consumers and those who chose low-fat variants of the targeted dairy products had increased risk for T2D, MI, or stroke compared to those in the non-case group. Generally, effect-sizes were small. This prospective study found that non-fermented milk was associated with an increased risk for developing T2D and MI and that subjects abstaining from dairy products or choosing low-fat variants were at greater risk. However, the overall cardiometabolic risk of non-fermented milk intake was judged as low, since the effect sizes were small.
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