Dairy long-term intake guideline for the prevention of cardiovascular disease: A population-based cohort study from Eastern Mediterranean Regional (EMR)

Background: Despite the common belief that recommended whole-fat dairy products, a reasonable intake of dairy fat may also lower the risk of heart disease. This study was examined the relationship between high-fat dairy beside low-fat and total dairy with major cardiovascular events.Methods: multivariate analysis with the Cox regression model was used and HRs with ۹۵% CIs are calculated in each quartile and the zero consumption was used as the reference group. The major outcomes were cardiovascular events (CVD, IHD, and stroke)Results: Total dairy more than five servings per week was related to a lower risk of CVD (HR: ۰.۷۵; ۹۵% CI ۰.۵۳–۰.۹۹; p trend=۰.۰۲), and serving ۳-۵ was related to a lower risk of stroke (۰.۳۵, ۰.۱۵–۰.۸۹; p trend=۰.۰۵). About high-fat dairy, intake of ۳-۵ servings per week can reduce the risk of stroke (HR: ۰.۶۷; ۹۵% CI ۰.۴۲–۰.۸۹; p trend=۰.۰۴), and similar associations were observed in serving less than ۳. Also, a lower risk of CVD was observed in the consumption of < ۳ servings of high-fat dairy (۰.۸۰, ۰.۶۲–۰.۹۸; p trend=۰.۰۳). A three-five serving of low-fat dairy only reduced the risk of CVD (HR: ۰.۶۴; ۹۵% CI ۰.۴۰–۰.۹۸; p trend=۰.۰۳), and similarly, for the intake of < ۳ compared with zero intakes.Conclusion: Dairy product intake has a beneficial effect on reducing the risk of major cardiovascular disease events especially CVD and stroke.

کلیدواژه ها:

Dairy ، CVD ، Stroke ، IHD ، Isfahan cohort study