Greater total dairy, milk intake related to higher risk for stroke, mortality in angina
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In patients with stable angina, increased risk for stroke and mortality was positively correlated with higher consumption of milk and total dairy intake, researchers reported in the European Journal of Preventive Cardiology.
Further, butter consumption was related to increased risk for acute MI, whereas cheese was found to lower this risk, according to the researchers.
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“Our results support the suggestion that not all dairy products are alike regarding health and disease,” Anthea Van Parys, MS, a PhD student in the department of clinical science at the University of Bergen in Norway and colleagues wrote.
In a prospective observational study, Van Parys and colleagues evaluated 1,929 patients from the Western Norway B-vitamin Intervention Trial who had stable angina to observe the relationship between dairy intake and risk for acute MI, stroke, CV mortality and all-cause mortality.
Researchers acquired data from a 169-item food frequency questionnaire that captured milk, cheese, butter and total dairy product intake.
In the cohort, the mean age was 61.8 years, and 80% were men. Researchers also observed a mean total dairy intake of 169 g/1,000 kcal.
Median follow-up time varied for each assessed factor of CVD. For stroke, it was 5.2 years, for acute MI, it was 7.8 years, and for mortality, mean follow-up time was 14.1 years. In those time periods, researchers found that increased consumption of total dairy and milk was related to a higher risk for stroke (total dairy HR = 1.14; 95% CI, 1.02-1.27; milk HR = 1.13; 95% CI, 1.02-1.27), CV mortality (total dairy HR = 1.06; 95% CI, 1-1.12; milk HR = 1.07; 95% CI, 1.01-1.13) and all-cause mortality (total dairy HR = 1.07; 95% CI, 1.03-1.11; milk HR = 1.06; 95% CI, 1.03-1.1) per 50 g/1,000 kcal.
Butter intake was also linked to a higher risk for all-cause mortality (HR = 1.1; 95% CI, 1-1.2), as well as for acute MI (HR = 1.1; 95% CI, 0.97-1.24) per 5 g/1,000 kcal, according to researchers.
However, researchers found that increased intake of cheese was linked to decreased risk for acute MI (HR = 0.92; 95% CI, 0.83-1.02) per 10 g/1,000 kcal.
For all but butter’s relation to a higher risk for acute MI, researchers found that over time, risk estimates were attenuated.
“The diverging risk associations observed for different dairy products provide further support for the investigation of individual dairy products, rather than total dairy, in future studies,” Van Parys and colleagues wrote.
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