scholarly journals Dairy Consumption and Risk of Stroke: A Systematic Review and Updated Dose–Response Meta‐Analysis of Prospective Cohort Studies

2016 ◽  
Vol 5 (5) ◽  
Author(s):  
Janette de Goede ◽  
Sabita S. Soedamah‐Muthu ◽  
An Pan ◽  
Lieke Gijsbers ◽  
Johanna M. Geleijnse
Keyword(s):  
Systematic Review ◽  
Cohort Studies ◽  
Dose Response ◽  
Prospective Cohort ◽  
Meta Analysis ◽  
Prospective Cohort Studies ◽  
Dairy Consumption

Abstract P320: Dairy Consumption and Risk of Stroke: A Systematic Review and Dose-response Meta-analysis of Prospective Cohort Studies

Circulation ◽  
2016 ◽  
Vol 133 (suppl_1) ◽  
Author(s):  
Janette de Goede ◽  
Johanna M. Geleijnse ◽  
An Pan ◽  
Lieke Gijsbers ◽  
Sabita Soedamah-Muthu
Keyword(s):  
Systematic Review ◽  
Cohort Studies ◽  
Dose Response ◽  
Prospective Cohort ◽  
Stroke Risk ◽  
Meta Analysis ◽  
Epidemiological Studies ◽  
Prospective Cohort Studies ◽  
Asian Populations ◽  
Dairy Consumption

Introduction: A higher milk consumption may be associated with a lower stroke risk. We conducted a comprehensive systematic review and dose-response meta-analysis of milk and other dairy products with stroke risk. Hypothesis: We assessed the hypothesis that milk and possibly other types of dairy consumption were inversely associated with stroke risk. Methods: Through a systematic literature search prospective cohort studies of dairy foods and incident stroke in stroke-free adults were identified. Random-effects meta-analyses with summarized dose-response data were performed taking into account sources of heterogeneity and spline models were used to systematically investigate nonlinearity of the associations. Results: We included 17 studies with 10-26 years of follow-up that included 675,389 individuals and 28,912 stroke events. An increment of 200 gram of daily milk intake was associated with a 7% lower risk of stroke (RR 0.93; 95% CI 0.88-0.97; P=0.003; I2=85%). RRs were 0.82 (95% CI 0.75-0.90) in East Asian and 0.98 (95% CI 0.96-1.01) in Western countries (median intakes 38 and 266 g/d respectively) with moderate heterogeneity within the continents. Cheese intake was marginally inversely associated with stroke risk (RR 0.97; 95% CI 0.94-1.01 per 40 g/d). Risk reductions were maximal around 125 g/d for milk and from 25 g/d onwards for cheese. Based on a limited number of studies, low-fat milk was inversely and high-fat milk directly associated with stroke risk. No associations were found for yogurt, butter or total dairy. Conclusions: Milk and cheese consumption were inversely associated with stroke risk. Future epidemiological studies should provide more details about dairy types, including fat content. In addition, the role of dairy in Asian populations deserves further attention.

scholarly journals Dairy consumption and CVD: a systematic review and meta-analysis

2016 ◽  
Vol 115 (4) ◽  
pp. 737-750 ◽  
Author(s):  
Dominik D. Alexander ◽  
Lauren C. Bylsma ◽  
Ashley J. Vargas ◽  
Sarah S. Cohen ◽  
Abigail Doucette ◽  
...  
Keyword(s):  
Cohort Studies ◽  
Dose Response ◽  
Prospective Cohort ◽  
Meta Analysis ◽  
Epidemiological Studies ◽  
Sensitivity Analyses ◽  
Dairy Intake ◽  
Prospective Cohort Studies ◽  
Dairy Consumption ◽  
Risk Estimates

AbstractInverse associations between dairy consumption and CVD have been reported in several epidemiological studies. Our objective was to conduct a meta-analysis of prospective cohort studies of dairy intake and CVD. A comprehensive literature search was conducted to identify studies that reported risk estimates for total dairy intake, individual dairy products, low/full-fat dairy intake, Ca from dairy sources and CVD, CHD and stroke. Random-effects meta-analyses were used to generate summary relative risk estimates (SRRE) for high v. low intake and stratified intake dose–response analyses. Additional dose–response analyses were performed. Heterogeneity was examined in sub-group and sensitivity analyses. In total, thirty-one unique cohort studies were identified and included in the meta-analysis. Several statistically significant SRRE below 1.0 were observed, namely for total dairy intake and stroke (SRRE=0·91; 95 % CI 0·83, 0·99), cheese intake and CHD (SRRE=0·82; 95 % CI 0·72, 0·93) and stroke (SRRE=0·87; 95 % CI 0·77, 0·99), and Ca from dairy sources and stroke (SRRE=0·69; 95 % CI 0·60, 0·81). However, there was little evidence for inverse dose–response relationships between the dairy variables and CHD and stroke after adjusting for within-study covariance. The results of this meta-analysis of prospective cohort studies have shown that dairy consumption may be associated with reduced risks of CVD, although additional data are needed to more comprehensively examine potential dose–response patterns.

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