scholarly journals Changes in dairy product consumption and risk of type 2 diabetes: results from 3 large prospective cohorts of US men and women

2019 ◽  
Vol 110 (5) ◽  
pp. 1201-1212 ◽  
Author(s):  
Jean-Philippe Drouin-Chartier ◽  
Yanping Li ◽  
Andres Victor Ardisson Korat ◽  
Ming Ding ◽  
Benoît Lamarche ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Lower Risk ◽  
Dairy Product ◽  
Health Study ◽  
Men And Women ◽  
Product Consumption ◽  
Reduced Fat ◽  
Dairy Product Consumption ◽  
Subsequent Risk

ABSTRACT Background Whether changes in dairy product consumption are related to subsequent risk of type 2 diabetes (T2D) remains unknown. Objective We evaluated the association of long-term changes in dairy product consumption with subsequent risk of T2D among US men and women. Methods We followed up 34,224 men in the Health Professionals Follow-Up Study (1986–2012), 76,531 women in the Nurses’ Health Study (1986–2012), and 81,597 women in the Nurses’ Health Study II (1991–2013). Changes in dairy consumption were calculated from consecutive quadrennial FFQs. Multivariable Cox proportional regression models were used to calculate HRs for T2D associated with changes in dairy product consumption. Results of the 3 cohorts were pooled using an inverse variance–weighted, fixed-effect meta-analysis. Results During 2,783,210 person-years, we documented 11,906 incident T2D cases. After adjustment for initial and changes in diet and lifestyle covariates, decreasing total dairy intake by >1.0 serving/d over a 4-y period was associated with an 11% (95% CI: 3%, 19%) higher risk of T2D in the subsequent 4 y compared with maintaining a relatively stable consumption (i.e., change in intake of ±1.0 serving/wk). Increasing yogurt consumption by >0.5 serving/d was associated with an 11% (95% CI: 4%, 18%) lower T2D risk, whereas increasing cheese consumption by >0.5 serving/d was associated with a 9% (95% CI: 2%, 16%) higher risk compared with maintaining stable intakes. Substituting 1 serving/d of yogurt or reduced-fat milk for cheese was associated with a 16% (95% CI: 10%, 22%) or 12% (95% CI: 8%, 16%) lower T2D risk, respectively. Conclusions Increasing yogurt consumption was associated with a moderately lower risk of T2D, whereas increasing cheese consumption was associated with a moderately higher risk among US men and women. Our study suggests that substituting yogurt or reduced-fat milk for cheese is associated with a lower risk of T2D.

159-OR: Changes in Dairy Product Consumption and Risk of Type 2 Diabetes among U.S. Men and Women

Diabetes ◽  
2019 ◽  
Vol 68 (Supplement 1) ◽  
pp. 159-OR
Author(s):  
JEAN-PHILIPPE DROUIN-CHARTIER ◽  
YANPING LI ◽  
ANDRES V. ARDISSON KORAT ◽  
MING DING ◽  
BENOÎT LAMARCHE ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Dairy Product ◽  
Men And Women ◽  
Product Consumption ◽  
Dairy Product Consumption

scholarly journals Changes in dairy product consumption and subsequent type 2 diabetes among individuals with prediabetes: Tehran Lipid and Glucose Study

2021 ◽  
Vol 20 (1) ◽  
Author(s):  
Emad Yuzbashian ◽  
Golaleh Asghari ◽  
Parvin Mirmiran ◽  
Catherine B. Chan ◽  
Fereidoun Azizi
Keyword(s):  
Type 2 Diabetes ◽  
Dairy Products ◽  
Lower Risk ◽  
Dairy Product ◽  
Low Fat ◽  
Product Consumption ◽  
Dairy Consumption ◽  
Dairy Product Consumption

Abstract Background People with prediabetes can postpone or even reverse progression to type 2 diabetes (T2D) by making dietary changes. This study aimed to examine the association of changes in consumption of total and specific types of dairy products with the subsequent risk of incident T2D among individuals with prediabetes. Method This cohort study included 639 individuals (50% female, mean age 47.3 years) of the Tehran Lipid and Glucose Study (TLGS) who had prediabetes at baseline. We assessed 3-year changes in the consumption of dairy products using a food frequency questionnaire. Using multivariable logistic regression, odds ratios (OR) and 95% confidence intervals (CI) were calculated for the association of changes in intake of total and subtypes of dairy products during a 3-year interval with the risk of incident T2D in the subsequent 3 years. Results After almost 9 years of follow-up, the incidence of T2D was 25.2%. Compared with individuals whose intake remained relatively stable over 3 years, those who decreased consumption of total dairy (> 0.5 servings/day) had a higher T2D risk (OR = 1.56; 95% CI: 1.02 to 2.41). Increasing low-fat dairy consumption by 0.50 serving/d was associated with a lower risk of T2D (OR = 0.56; 95% CI: 0.35 to 0.90) compared with stable consumption. Those who increased consumption of low-fat milk (OR = 0.59; 95% CI: 0.37 to 0.92) and low-fat yogurt (OR = 0.55; 95% CI: 0.33 to 0.93) had a lower risk of T2D than those who were relatively stable in their consumption. Replacing low-fat milk and yogurt with regular cheese was associated with 66 and 47% higher risk of T2D, respectively. Conclusion In individuals with prediabetes, increasing consumption of low-fat dairy, low-fat milk, and low-fat yogurt had reduced risk of subsequent T2D. These data suggest a role of low-fat dairy products in the prevention of T2D among prediabetes patients.

scholarly journals Dairy product consumption is associated with pre-diabetes and newly diagnosed type 2 diabetes in the Lifelines Cohort Study

2018 ◽  
Vol 119 (4) ◽  
pp. 442-455 ◽  
Author(s):  
Elske M. Brouwer-Brolsma ◽  
Diewertje Sluik ◽  
Cecile M. Singh-Povel ◽  
Edith J. M. Feskens
Keyword(s):  
Type 2 Diabetes ◽  
Dairy Products ◽  
Dairy Product ◽  
Newly Diagnosed ◽  
Cross Sectional ◽  
Product Consumption ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
Dairy Product Consumption

AbstractPrevious studies show associations between dairy product consumption and type 2 diabetes, but only a few studies conducted detailed analyses for a variety of dairy subgroups. Therefore, we examined cross-sectional associations of a broad variety of dairy subgroups with pre-diabetes and newly diagnosed type 2 diabetes (ND-T2DM) among Dutch adults. In total, 112 086 adults without diabetes completed a semi-quantitative FFQ and donated blood. Pre-diabetes was defined as fasting plasma glucose (FPG) between 5·6 and 6·9 mmol/l or HbA1c% of 5·7–6·4 %. ND-T2DM was defined as FPG ≥7·0 mmol/l or HbA1c ≥6·5 %. Logistic regression analyses were conducted by 100 g or serving increase and dairy tertiles (T1ref), while adjusting for demographic, lifestyle and dietary covariates. Median dairy product intake was 324 (interquartile range 227) g/d; 25 549 (23 %) participants had pre-diabetes; and 1305 (1 %) had ND-T2DM. After full adjustment, inverse associations were observed of skimmed dairy (OR100 g 0·98; 95 % CI 0·97, 1·00), fermented dairy (OR100 g 0·98; 95 % CI 0·97, 0·99) and buttermilk (OR150 g 0·97; 95 % CI 0·94, 1·00) with pre-diabetes. Positive associations were observed for full-fat dairy (OR100 g 1·003; 95 % CI 1·01, 1·06), non-fermented dairy products (OR100 g 1·01; 95 % CI 1·00, 1·02) and custard (ORserving/150 g 1·13; 95 % CI 1·03, 1·24) with pre-diabetes. Moreover, full-fat dairy products (ORT3 1·16; 95 % CI 0·99, 1·35), non-fermented dairy products (OR100 g 1·05; 95 % CI 1·01, 1·09) and milk (ORserving/150 g 1·08; 95 % CI 1·02, 1·15) were positively associated with ND-T2DM. In conclusion, our data showed inverse associations of skimmed and fermented dairy products with pre-diabetes. Positive associations were observed for full-fat and non-fermented dairy products with pre-diabetes and ND-T2DM.

scholarly journals Correction to: Changes in dairy product consumption and subsequent type 2 diabetes among individuals with prediabetes: Tehran lipid and glucose study

2021 ◽  
Vol 20 (1) ◽  
Author(s):  
Emad Yuzbashian ◽  
Golaleh Asghari ◽  
Parvin Mirmiran ◽  
Catherine B. Chan ◽  
Fereidoun Azizi
Keyword(s):  
Type 2 Diabetes ◽  
Dairy Product ◽  
Product Consumption ◽  
Dairy Product Consumption

scholarly journals Adolescent dairy product consumption and risk of type 2 diabetes in middle-aged women

2011 ◽  
Vol 94 (3) ◽  
pp. 854-861 ◽  
Author(s):  
V. S. Malik ◽  
Q. Sun ◽  
R. M. van Dam ◽  
E. B. Rimm ◽  
W. C. Willett ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Dairy Product ◽  
Middle Aged ◽  
Product Consumption ◽  
Dairy Product Consumption

scholarly journals Dairy fat intake and risk of type 2 diabetes in 3 cohorts of US men and women

2019 ◽  
Vol 110 (5) ◽  
pp. 1192-1200 ◽  
Author(s):  
Andres V Ardisson Korat ◽  
Yanping Li ◽  
Frank Sacks ◽  
Bernard Rosner ◽  
Walter C Willett ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Dairy Products ◽  
Lower Risk ◽  
Whole Grains ◽  
Health Study ◽  
Fat Intake ◽  
Men And Women ◽  
Dairy Fat

ABSTRACT Background Previous studies have examined dairy products with various fat contents in relation to type 2 diabetes (T2D) risk, although data regarding dairy fat intake per se are sparse. Objectives We aimed to evaluate the association between dairy fat intake and risk of T2D in 3 prospective cohorts. We also examined associations for isocalorically replacing dairy fat with other macronutrients. Methods We prospectively followed 41,808 men in the Health Professionals Follow-Up Study (HPFS; 1986–2012), 65,929 women in the Nurses’ Health Study (NHS; 1984–2012), and 89,565 women in the NHS II (1991–2013). Diet was assessed quadrennially using validated FFQs. Fat intake from dairy products and other relevant sources was expressed as percentage of total energy. Self-reported incident T2D cases were confirmed using validated supplementary questionnaires. Time-dependent Cox proportional hazards regression was used to estimate the HR for dairy fat intake and T2D risk. Results During 4,219,457 person-years of follow-up, we documented 16,511 incident T2D cases. Dairy fat was not associated with risk of T2D when compared with calories from carbohydrates (HR for extreme quintiles: 0.98; 95% CI: 0.95, 1.02). Replacing 5% of calories from dairy fat with other sources of animal fat or carbohydrate from refined grains was associated with a 17% (HR: 1.17; 95% CI: 1.13, 1.21) and a 4% (HR: 1.04; 95% CI: 1.00, 1.08) higher risk of T2D, respectively. Conversely, a 5% calorie replacement with carbohydrate from whole grains was associated with a 7% lower risk of T2D (HR: 0.93; 95% CI: 0.88, 0.98). Conclusions Dairy fat intake was not associated with T2D risk in these cohort studies of US men and women when compared with calories from carbohydrate. Replacing dairy fat with carbohydrates from whole grains was associated with lower risk of T2D. Replacement with other animal fats or refined carbohydrates was associated with higher risk.

scholarly journals Restricted AccessChanges in Plant-Based Diet Indices and Subsequent Risk of Type 2 Diabetes in Women and Men: Three U.S. Prospective Cohorts

2021 ◽  
Author(s):  
Zhangling Chen ◽  
Jean-Philippe Drouin-Chartier ◽  
Yanping Li ◽  
Megu Y. Baden ◽  
JoAnn E. Manson ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Lower Risk ◽  
Proportional Hazards ◽  
Cox Proportional Hazards ◽  
Diabetes Risk ◽  
Health Study ◽  
Weight Changes ◽  
Subsequent Risk

<b>Objective</b> <p>We evaluated the associations between changes in plant-based diets and subsequent risk of type 2 diabetes.</p> <p><b>Methods</b></p> <p>We prospectively followed 76,530 women in the Nurses’ Health Study (NHS, 1986-2012), 81,569 women in NHS II (1991-2017), and 34,468 men in the Health Professionals’ Follow-up Study (1986-2016). Adherence to plant-based diets was assessed every 4 years using the overall plant-based diet index (PDI), healthful PDI (hPDI), and unhealthful PDI (uPDI). We used multivariable Cox proportional hazards models to estimate hazard ratios (HRs). Results of the three cohorts were pooled using meta-analysis.</p> <p><b>Results</b></p> <p>We documented 12,627 cases of type 2 diabetes during 2,955,350 person-years of follow-up. <a>After adjustment for initial BMI, initial and 4-year changes in alcohol intake, smoking, physical activity, and other factors, </a><a>compared with participants whose indices remained relatively stable (±3%), </a><a>participants with the largest decrease (>10%) in PDI and hPDI over 4 years had a 12%-23% higher diabetes risk in the subsequent 4 years (pooled HR: PDI, 1.12 (95% CI 1.05, 1.20), hPDI, 1.23 (1.16, 1.31)). </a>Each 10% increment in PDI and hPDI over 4 years was associated with a 7%-9% lower risk (PDI, 0.93 (0.91, 0.95), hPDI, 0.91 (0.87, 0.95)). Changes in uPDI were not associated with diabetes risk. Weight changes accounted for 6.0%-35.6% of the associations between changes in PDI and hPDI and diabetes risk. </p> <p><b>Conclusions</b></p> <p>Improving adherence to overall and healthful plant-based diets was associated with a lower risk of type 2 diabetes, whereas decreased adherence to such diets was associated with a higher risk. </p>

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