Dairy product consumption and risk of type 2 diabetes in an elderly Spanish Mediterranean population at high cardiovascular risk

被引：113

作者：

Diaz-Lopez, Andres ^{[1
,2
]}

Bullo, Monica ^{[1
,2
]}

Martinez-Gonzalez, Miguel A. ^{[2
,3
]}

Corella, Dolores ^{[2
,4
]}

Estruch, Ramon ^{[2
,5
]}

Fito, Montserrat ^{[2
,6
]}

Gomez-Gracia, Enrique ^{[2
,7
]}

Fiol, Miquel ^{[2
,8
,9
]}

Garcia de la Corte, Francisco Javier ^{[2
,10
]}

Ros, Emilio ^{[2
]}

Babio, Nancy ^{[1
,2
]}

Serra-Majem, Lluis ^{[2
]}

Pinto, Xavier ^{[2
]}

Munoz, Miguel Angel ^{[2
]}

Frances, Francisco ^{[2
,4
]}

Buil-Cosiales, Pilar ^{[2
,3
]}

Salas-Salvado, Jordi ^{[1
,2
]}

机构：

[1] Univ Rovira & Virgili, Human Nutr Unit, Fac Med & Hlth Sci, IISPV, C St Llorenc 21, Tarragona 43201, Spain

[2] Inst Hlth Carlos III, CIBERobn Physiopathol Obes & Nutr, Madrid, Spain

[3] Univ Navarra, Dept Prevent Med & Publ Hlth, Osasunbidea Serv Navarro Salud, E-31080 Pamplona, Spain

[4] Univ Valencia, Dept Prevent Med & Publ Hlth, Sch Med, Valencia, Spain

[5] Univ Barcelona, Dept Internal Med, Hosp Clin, Inst Invest Biomed August Pi I Sunyer IDIBAPS, Barcelona, Spain

[6] IMIM, Cardiovasc Risk & Nutr Res Grp, Barcelona, Spain

[7] Univ Malaga, Dept Prevent Med, E-29071 Malaga, Spain

[8] Univ Balearic Isl, Inst Hlth Sci, Palma De Mallorca, Spain

[9] Son Espases Hosp, Palma De Mallorca, Spain

[10] San Pablo Hlth Ctr, Primary Care Div Sevilla, Dept Family Med, Seville, Spain

来源：

EUROPEAN JOURNAL OF NUTRITION | 2016年 / 55卷 / 01期

关键词：

PREDIMED; Type; 2; diabetes; Older adults; Dairy; Yogurt; LIFE-STYLE; DIETARY CALCIUM; METAANALYSIS; MAGNESIUM; MELLITUS; HEALTHY; GLUCOSE; YOGURT; MILK; PREVENTION;

D O I：

10.1007/s00394-015-0855-8

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：

The possible effects of dairy consumption on diabetes prevention remain controversial. The aim of this study was to investigate the association between the dairy consumption and type 2 diabetes (T2D) risk in an elderly Mediterranean population at high cardiovascular risk. We prospectively followed 3,454 non-diabetic individuals from the PREDIMED study. Dairy consumption was assessed at baseline and yearly using food frequency questionnaires and categorized into total, low-fat, whole-fat, and subgroups: milk, yogurt, cheeses, fermented dairy, concentrated full fat, and processed dairy. Hazard ratios (HRs) were calculated using Cox proportional hazards regression models. During a median follow-up of 4.1 years, we documented 270 incident T2D cases. After multivariate adjustment, total dairy product consumption was inversely associated with T2D risk [0.68 (95 % CI 0.47-0.98); P-trend = .040]. This association appeared to be mainly attributed to low-fat dairy; the multivariate HRs (95 % CIs) comparing the highest versus the lowest tertile consumption were 0.65 (0.45-0.94) for low-fat dairy products and 0.67 (0.46-0.95) for low-fat milk (both P-trend <.05). Total yogurt consumption was associated with a lower T2D risk [HR 0.60 (0.42-0.86); P-trend = .002]. An increased consumption of total low-fat dairy and total yogurt during the follow-up was inversely associated with T2D; HRs were 0.50 (0.29-0.85), 0.44 (0.26-0.75), and 0.55 (0.33-0.93), respectively. Substituting one serving/day of a combination of biscuits and chocolate and whole grain biscuits and homemade pastries for one serving/day of yogurt was associated with a 40 and 45 % lower risk of T2D, respectively. No significant associations were found for the other dairy subgroups (cheese, concentrated full fat, and processed dairy products). A healthy dietary pattern incorporating a high consumption of dairy products and particularly yogurt may be protective against T2D in older adults at high cardiovascular risk.

引用

页码：349 / 360

页数：12

共 41 条

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