New study suggests consumption of full fat dairy is linked to lower risk of developing cardiovascular disease

A new study titled “Association of dairy intake with cardiovascular disease and mortality in 21 countries from five continents (PURE): a prospective cohort study” was recently published online by The Lancet.

The study found a strong association between consuming full fat dairy foods and lower risk of developing cardiovascular disease, particularly stroke, and an overall lower total mortality. The dairy type foods that attributed most to this association were milk and yoghurt rather than cheese and butter.

The study is one of the largest cohorts to examine the consumption of dairy products and the association with cardiovascular disease. The study took place in 21 countries, with 136,684 participants, most of who were low to middle income, with an age range of 35 to 70 years old.

The study used country specific food frequency questionnaire and multivariable Cox frailty models to calculate hazard ratios. This method allowed the researchers to examine the overall dairy intake, individual dairy foods and their association with cardiovascular disease and overall mortality. The participants had to complete at least one follow up visit with a median follow-up time of 9.1 years.   

The researchers did observe some limitations, such as only measuring the diet at baseline. As the follow-up time was relatively short, median 9.1 years, they note that future changes in the diet could occur which could weaken the observed associations.

The researchers conclude that “consumption of dairy should not be discouraged and perhaps should even be encouraged in low-income and middle-income countries where dairy consumption is low.”

For more information on how to include a moderate amount of dairy products into your diet see The Food Pyramid or The Eatwell Guide.

Posted: 17/09/2018 12:35:10 by Sinead Hurley
Filed under: Cardiovascular disease, Dairy, Milk, Yoghurt


 

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