Yogurt consumption in relation to mortality from cardiovascular disease, cancer, and all causes: a prospective investigation in 2 cohorts of US women and men

被引:20
作者
Schmid, Daniela [1 ,2 ]
Song, Mingyang [3 ,4 ,5 ,6 ,7 ]
Zhang, Xuehong [8 ]
Willett, Walter C. [3 ,4 ,8 ]
Vaidya, Rita [9 ]
Giovannucci, Edward L. [3 ,4 ,8 ]
Michels, Karin B. [1 ,9 ]
机构
[1] Univ Freiburg, Fac Med & Med Ctr, Inst Prevent & Canc Epidemiol, Freiburg, Germany
[2] UMIT Private Univ Hlth Sci Med Informat & Technol, Dept Publ Hlth Hlth Serv Res & Hlth Technol Asses, Div Quantitat Methods Publ Hlth & Hlth Serv Res, Hall In Tiol, Austria
[3] Harvard TH Chan Sch Publ Hlth, Dept Epidemiol, Boston, MA USA
[4] Harvard TH Chan Sch Publ Hlth, Dept Nutr, Boston, MA USA
[5] Massachusetts Gen Hosp, Clin & Translat Epidemiol Unit, Boston, MA 02114 USA
[6] Harvard Med Sch, Boston, MA 02115 USA
[7] Massachusetts Gen Hosp, Div Gastroenterol, Boston, MA 02114 USA
[8] Harvard Med Sch, Brigham & Womens Hosp, Dept Med, Channing Div Network Med, Boston, MA 02115 USA
[9] Univ Calif Los Angeles, Fielding Sch Publ Hlth, Dept Epidemiol, Los Angeles, CA 90095 USA
关键词
yogurt; mortality; microbiome; cohort; epidemiology; CORONARY-HEART-DISEASE; FOOD-INTAKE; DIETARY QUESTIONNAIRE; DAIRY-PRODUCTS; GUT MICROBIOME; VALIDITY; REPRODUCIBILITY; HEALTH; FAT; PATTERNS;
D O I
10.1093/ajcn/nqz345
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
Background: Although a link between regular yogurt consumption and mortality appears plausible, data are sparse and have yielded inconsistent results. Objectives: We examined the association between regular yogurt consumption and risk of all-cause and cause-specific mortality among US women and men. Methods: A total of 82,348 women in the Nurses' Health Study and 40,278 men in the Health Professionals Follow-Up Study without a history of cardiovascular disease (CVD) and cancer in 1980 (women) or 1986 (men) were followed up until 2012. Yogurt consumption was assessed by updated validated FFQs. Results: During 3,354,957 person-years of follow-up, 20,831 women and 12,397 men died. Compared with no yogurt consumption, the multivariable-adjusted HRs (95% CIs) of mortality were 0.89 (0.86, 0.93), 0.85 (0.81, 0.89), 0.88 (0.84, 0.91), and 0.91 (0.85, 0.98) for <= 1-3 servings/mo, 1 serving/wk, 2-4 servings/wk, and >4 servings/wk in women (P-trend = 0.34), respectively. For men, the corresponding HRs (95% CIs) were 0.99 (0.94, 1.03), 0.98 (0.91, 1.05), 1.04 (0.98, 1.10), and 1.05 (0.95, 1.16), respectively. We further noted inverse associations for cancer mortality (multivariable-adjusted HR comparing extreme categories: 0.87; 95% CI: 0.78, 0.98; P-trend = 0.04) and CVD mortality (HR: 0.92; 95% CI: 0.79, 1.08; P-trend = 0.41) in women, although the latter was attenuated in the multivariable-adjusted model. Replacement of 1 serving/d of yogurt with 1 serving/d of nuts (women and men) or whole grains (women) was associated with a lower risk of all-cause mortality, whereas replacement of yogurt with red meat, processed meat (women and men), and milk or other dairy foods (women) was associated with a greater mortality. Conclusions: In our study, regular yogurt consumption was related to lower mortality risk among women. Given that no clear dose-response relation was apparent, this result must be interpreted with caution.
引用
收藏
页码:689 / 697
页数:9
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