Anne Sofie Dam Laursen

Substitutions between dairy products and risk of stroke: Results from the European Investigation into Cancer and Nutrition-Netherlands (EPIC-NL) cohort

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avisTidsskriftartikelForskningpeer review

Dokumenter

DOI

  • Anne Sofie D Laursen
  • Ivonne Sluijs, Utrecht University, Holland
  • Jolanda M A Boer, Centre for Nutrition, Prevention and Health Services, National Institute for Public Health and the Environment (RIVM), Bilthoven, The Netherlands., Holland
  • W M Monique Verschuren, Utrecht University, Centre for Nutrition, Prevention and Health Services, National Institute for Public Health and the Environment (RIVM), Bilthoven, The Netherlands., Holland
  • Yvonne T van der Schouw, Utrecht University, Holland
  • Marianne U Jakobsen, Danmarks Tekniske Universitet

The association between intake of different dairy products and the risk of stroke remains unclear. We therefore investigated substitutions between dairy product subgroups and risk of stroke. We included 36,886 Dutch men and women. Information about dairy product intake was collected through a food frequency questionnaire. Dairy products were grouped as low-fat milk, whole-fat milk, buttermilk, low-fat yoghurt, whole-fat yoghurt, cheese and butter. Incident stroke cases were identified in national registers. We used Cox proportional hazards regression to calculate associations for substitutions between dairy products with the rate of stroke. During a median follow-up of 15.2 years we identified 884 stroke cases (503 ischemic and 244 hemorrhagic). Median intake of total dairy products was 4 servings/day. Low-fat yoghurt substituted for whole fat yoghurt was associated with a higher rate of ischemic stroke (HR = 2.58, 95 % CI: 1.11, 5.97 per serving/day). Whole fat yoghurt as a substitution for any other subgroup was associated with a lower rate of ischemic stroke (HRs between 0.33 and 0.36 per serving/day). We did not observe any associations for hemorrhagic stroke. In conclusion, whole-fat yoghurt as a substitution for low-fat yoghurt, cheese, butter, buttermilk or milk regardless of fat content was associated with a lower rate of ischemic stroke.

OriginalsprogEngelsk
TidsskriftThe British Journal of Nutrition
Vol/bind121
Nummer12
Sider (fra-til)1398-1404
Antal sider7
ISSN0007-1145
DOI
StatusUdgivet - jun. 2019

Se relationer på Aarhus Universitet Citationsformater

Download-statistik

Ingen data tilgængelig

ID: 155500323