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Consumption of iogurt, low-fat milk, and other low-fat dairy products is associated with lower risk of metabolic syndrome incidence in an elderly mediterranean population.

BACKGROUND: The association between consumption of dairy products and the risk of developing metabolic syndrome (MetS) is unclear./nOBJECTIVE: The purpose of this study was to evaluate the associations between consumption of dairy products (total and different subtypes) and incident MetS in a Medite... Full description

Main Author: Babio, Nancy
Other Authors: Becerra - Tomás, Nerea , Martínez - González, Miguel A. , Corella, Dolores , Estruch, Ramón , Ros, Emilio , Sayón - Orea, Carmen , Fitó Colomer, Montserrat , Serra - Majem, Luis , Arós, Fernando , Lamuela - Raventós, Rosa M. , Lapetra, José , Gómez - Gracia, Enrique , Fiol, Miquel , Díaz‑López, Andrés , Sorlí, J. V. , Martínez, J. A. , Salas - Salvadó, Jordi , Predimed Investigators
Format: Electronic Article Electronic Article
Language: English
Subjects:
Created: 2015
ID: ISSN: 0022-3166 ; DOI: 10.3945/jn.115.214593
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recordid: upf10230/25960
title: Consumption of iogurt, low-fat milk, and other low-fat dairy products is associated with lower risk of metabolic syndrome incidence in an elderly mediterranean population.
format: Article
creator:
  • Babio, Nancy
  • Becerra - Tomás, Nerea
  • Martínez - González, Miguel A.
  • Corella, Dolores
  • Estruch, Ramón
  • Ros, Emilio
  • Sayón - Orea, Carmen
  • Fitó Colomer, Montserrat
  • Serra - Majem, Luis
  • Arós, Fernando
  • Lamuela - Raventós, Rosa M.
  • Lapetra, José
  • Gómez - Gracia, Enrique
  • Fiol, Miquel
  • Díaz‑López, Andrés
  • Sorlí, J. V.
  • Martínez, J. A.
  • Salas - Salvadó, Jordi
  • Predimed Investigators
subjects:
  • Productes lactis -- Aspectes nutritius
  • Persones grans -- Alimentació
ispartof:
description: BACKGROUND: The association between consumption of dairy products and the risk of developing metabolic syndrome (MetS) is unclear./nOBJECTIVE: The purpose of this study was to evaluate the associations between consumption of dairy products (total and different subtypes) and incident MetS in a Mediterranean population at high cardiovascular disease risk. METHODS: We prospectively analyzed 1868 men and women (55-80 y old) without MetS at baseline, recruited from different PREDIMED (Prevención con Dieta Mediterránea) centers between October 2003 and June 2009 and followed up until December 2010. MetS was defined according to updated, harmonized criteria. At baseline and yearly thereafter, we determined anthropometric variables, dietary habits by a 137-item validated food-frequency questionnaire, and blood biochemistry. Multivariable-adjusted HRs of MetS or its components were estimated for each of the 2 upper tertiles (vs. the lowest one) of mean consumption of dairy products during the follow-up. RESULTS: During a median follow-up of 3.2 y, we documented 930 incident MetS cases. In the multivariable-adjusted model, HRs (95% CIs) of MetS for the comparison of extreme tertiles of dairy product consumption were 0.72 (0.61, 0.86) for low-fat dairy, 0.73 (0.62, 0.86) for low-fat yogurt, 0.78 (0.66, 0.92) for whole-fat yogurt, and 0.80 (0.67, 0.95) for low-fat milk. The respective HR for cheese was 1.31 (1.10, 1.56). CONCLUSIONS: Higher consumption of low-fat dairy products, yogurt (total, low-fat, and whole-fat yogurt) and low-fat milk was associated with a reduced risk of MetS in individuals at high cardiovascular disease risk from a Mediterranean population. Conversely, higher consumption of cheese was related to a higher risk of MetS. This trial was registered at controlled-trials.com as ISRCTN35739639.
language: eng
source:
identifier: ISSN: 0022-3166 ; DOI: 10.3945/jn.115.214593
fulltext: fulltext_linktorsrc
issn:
  • 00223166
  • 0022-3166
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titleConsumption of iogurt, low-fat milk, and other low-fat dairy products is associated with lower risk of metabolic syndrome incidence in an elderly mediterranean population.
creatorBabio, Nancy ; Becerra - Tomás, Nerea ; Martínez - González, Miguel A. ; Corella, Dolores ; Estruch, Ramón ; Ros, Emilio ; Sayón - Orea, Carmen ; Fitó Colomer, Montserrat ; Serra - Majem, Luis ; Arós, Fernando ; Lamuela - Raventós, Rosa M. ; Lapetra, José ; Gómez - Gracia, Enrique ; Fiol, Miquel ; Díaz‑López, Andrés ; Sorlí, J. V. ; Martínez, J. A. ; Salas - Salvadó, Jordi ; Predimed Investigators
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identifier ISSN: 0022-3166 ; DOI: 10.3945/jn.115.214593
subjectProductes lactis -- Aspectes nutritius ; Persones grans -- Alimentació
descriptionBACKGROUND: The association between consumption of dairy products and the risk of developing metabolic syndrome (MetS) is unclear./nOBJECTIVE: The purpose of this study was to evaluate the associations between consumption of dairy products (total and different subtypes) and incident MetS in a Mediterranean population at high cardiovascular disease risk. METHODS: We prospectively analyzed 1868 men and women (55-80 y old) without MetS at baseline, recruited from different PREDIMED (Prevención con Dieta Mediterránea) centers between October 2003 and June 2009 and followed up until December 2010. MetS was defined according to updated, harmonized criteria. At baseline and yearly thereafter, we determined anthropometric variables, dietary habits by a 137-item validated food-frequency questionnaire, and blood biochemistry. Multivariable-adjusted HRs of MetS or its components were estimated for each of the 2 upper tertiles (vs. the lowest one) of mean consumption of dairy products during the follow-up. RESULTS: During a median follow-up of 3.2 y, we documented 930 incident MetS cases. In the multivariable-adjusted model, HRs (95% CIs) of MetS for the comparison of extreme tertiles of dairy product consumption were 0.72 (0.61, 0.86) for low-fat dairy, 0.73 (0.62, 0.86) for low-fat yogurt, 0.78 (0.66, 0.92) for whole-fat yogurt, and 0.80 (0.67, 0.95) for low-fat milk. The respective HR for cheese was 1.31 (1.10, 1.56). CONCLUSIONS: Higher consumption of low-fat dairy products, yogurt (total, low-fat, and whole-fat yogurt) and low-fat milk was associated with a reduced risk of MetS in individuals at high cardiovascular disease risk from a Mediterranean population. Conversely, higher consumption of cheese was related to a higher risk of MetS. This trial was registered at controlled-trials.com as ISRCTN35739639.
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1Becerra - Tomás, Nerea
2Martínez - González, Miguel A.
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7Fitó Colomer, Montserrat
8Serra - Majem, Luis
9Arós, Fernando
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14Díaz‑López, Andrés
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17Salas - Salvadó, Jordi
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titleConsumption of iogurt, low-fat milk, and other low-fat dairy products is associated with lower risk of metabolic syndrome incidence in an elderly mediterranean population.
descriptionBACKGROUND: The association between consumption of dairy products and the risk of developing metabolic syndrome (MetS) is unclear./nOBJECTIVE: The purpose of this study was to evaluate the associations between consumption of dairy products (total and different subtypes) and incident MetS in a Mediterranean population at high cardiovascular disease risk. METHODS: We prospectively analyzed 1868 men and women (55-80 y old) without MetS at baseline, recruited from different PREDIMED (Prevención con Dieta Mediterránea) centers between October 2003 and June 2009 and followed up until December 2010. MetS was defined according to updated, harmonized criteria. At baseline and yearly thereafter, we determined anthropometric variables, dietary habits by a 137-item validated food-frequency questionnaire, and blood biochemistry. Multivariable-adjusted HRs of MetS or its components were estimated for each of the 2 upper tertiles (vs. the lowest one) of mean consumption of dairy products during the follow-up. RESULTS: During a median follow-up of 3.2 y, we documented 930 incident MetS cases. In the multivariable-adjusted model, HRs (95% CIs) of MetS for the comparison of extreme tertiles of dairy product consumption were 0.72 (0.61, 0.86) for low-fat dairy, 0.73 (0.62, 0.86) for low-fat yogurt, 0.78 (0.66, 0.92) for whole-fat yogurt, and 0.80 (0.67, 0.95) for low-fat milk. The respective HR for cheese was 1.31 (1.10, 1.56). CONCLUSIONS: Higher consumption of low-fat dairy products, yogurt (total, low-fat, and whole-fat yogurt) and low-fat milk was associated with a reduced risk of MetS in individuals at high cardiovascular disease risk from a Mediterranean population. Conversely, higher consumption of cheese was related to a higher risk of MetS. This trial was registered at controlled-trials.com as ISRCTN35739639.
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titleConsumption of iogurt, low-fat milk, and other low-fat dairy products is associated with lower risk of metabolic syndrome incidence in an elderly mediterranean population.
authorBabio, Nancy ; Becerra - Tomás, Nerea ; Martínez - González, Miguel A. ; Corella, Dolores ; Estruch, Ramón ; Ros, Emilio ; Sayón - Orea, Carmen ; Fitó Colomer, Montserrat ; Serra - Majem, Luis ; Arós, Fernando ; Lamuela - Raventós, Rosa M. ; Lapetra, José ; Gómez - Gracia, Enrique ; Fiol, Miquel ; Díaz‑López, Andrés ; Sorlí, J. V. ; Martínez, J. A. ; Salas - Salvadó, Jordi ; Predimed Investigators
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12Gómez - Gracia, Enrique
13Fiol, Miquel
14Díaz‑López, Andrés
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7Fitó Colomer, Montserrat
8Serra - Majem, Luis
9Arós, Fernando
10Lamuela - Raventós, Rosa M.
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12Gómez - Gracia, Enrique
13Fiol, Miquel
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atitleConsumption of iogurt, low-fat milk, and other low-fat dairy products is associated with lower risk of metabolic syndrome incidence in an elderly mediterranean population.
date2015
risdate2015
issn0022-3166
formatjournal
abstractBACKGROUND: The association between consumption of dairy products and the risk of developing metabolic syndrome (MetS) is unclear./nOBJECTIVE: The purpose of this study was to evaluate the associations between consumption of dairy products (total and different subtypes) and incident MetS in a Mediterranean population at high cardiovascular disease risk. METHODS: We prospectively analyzed 1868 men and women (55-80 y old) without MetS at baseline, recruited from different PREDIMED (Prevención con Dieta Mediterránea) centers between October 2003 and June 2009 and followed up until December 2010. MetS was defined according to updated, harmonized criteria. At baseline and yearly thereafter, we determined anthropometric variables, dietary habits by a 137-item validated food-frequency questionnaire, and blood biochemistry. Multivariable-adjusted HRs of MetS or its components were estimated for each of the 2 upper tertiles (vs. the lowest one) of mean consumption of dairy products during the follow-up. RESULTS: During a median follow-up of 3.2 y, we documented 930 incident MetS cases. In the multivariable-adjusted model, HRs (95% CIs) of MetS for the comparison of extreme tertiles of dairy product consumption were 0.72 (0.61, 0.86) for low-fat dairy, 0.73 (0.62, 0.86) for low-fat yogurt, 0.78 (0.66, 0.92) for whole-fat yogurt, and 0.80 (0.67, 0.95) for low-fat milk. The respective HR for cheese was 1.31 (1.10, 1.56). CONCLUSIONS: Higher consumption of low-fat dairy products, yogurt (total, low-fat, and whole-fat yogurt) and low-fat milk was associated with a reduced risk of MetS in individuals at high cardiovascular disease risk from a Mediterranean population. Conversely, higher consumption of cheese was related to a higher risk of MetS. This trial was registered at controlled-trials.com as ISRCTN35739639.
pubAmerican Society for Nutrition
doi10.3945/jn.115.214593
pages2308-23016
volume145
issue10
eissn15416100
oafree_for_read