Articles producció científica> Bioquímica i Biotecnologia

Dairy product consumption and risk of type 2 diabetes in an elderly Spanish Mediterranean population at high cardiovascular risk

  • Dades identificatives

    Identificador: imarina:835218
    Handle: https://hdl.handle.net/20.500.11797/imarina835218
    Autors:
    Diaz-Lopez, AndresBullo, MonicaMartinez-Gonzalez, Miguel ACorella, DoloresEstruch, RamonFito, MontserratGomez-Gracia, EnriqueFiol, MiquelGarcia de la Corte, Francisco JavierRos, EmilioBabio, NancySerra-Majem, LluisPinto, XavierMunoz, Miguel AngelFrances, FranciscoBuil-Cosiales, PilarSalas-Salvado, Jordi
    Resum:
    The possible effects of dairy consumption on diabetes prevention remain controversial. The aim of this study was to investigate the association between the dairy consumption and type 2 diabetes (T2D) risk in an elderly Mediterranean population at high cardiovascular risk.We prospectively followed 3,454 non-diabetic individuals from the PREDIMED study. Dairy consumption was assessed at baseline and yearly using food frequency questionnaires and categorized into total, low-fat, whole-fat, and subgroups: milk, yogurt, cheeses, fermented dairy, concentrated full fat, and processed dairy. Hazard ratios (HRs) were calculated using Cox proportional hazards regression models.During a median follow-up of 4.1 years, we documented 270 incident T2D cases. After multivariate adjustment, total dairy product consumption was inversely associated with T2D risk [0.68 (95% CI 0.47-0.98); P-trend = .040]. This association appeared to be mainly attributed to low-fat dairy; the multivariate HRs (95% CIs) comparing the highest versus the lowest tertile consumption were 0.65 (0.45-0.94) for low-fat dairy products and 0.67 (0.46-0.95) for low-fat milk (both P-trend <.05). Total yogurt consumption was associated with a lower T2D risk [HR 0.60 (0.42-0.86); P-trend = .002]. An increased consumption of total low-fat dairy and total yogurt during the follow-up was inversely associated with T2D; HRs were 0.50 (0.29-0.85), 0.44 (0.26-0.75), and 0.55 (0.33-0.93), respectively. Substituting one serving/day of a combination of biscuits and chocolate and whole grain biscuits and homemade pastries for one serving/day of yogurt was associated with a 40 and 45% lower risk of T2D, respectively. No significant associations were found for the other dairy subgroups (cheese, concentrated full fat, and processed d

  • Altres:

    Autor segons l'article: Diaz-Lopez, Andres; Bullo, Monica; Martinez-Gonzalez, Miguel A; Corella, Dolores; Estruch, Ramon; Fito, Montserrat; Gomez-Gracia, Enrique; Fiol, Miquel; Garcia de la Corte, Francisco Javier; Ros, Emilio; Babio, Nancy; Serra-Majem, Lluis; Pinto, Xavier; Munoz, Miguel Angel; Frances, Francisco; Buil-Cosiales, Pilar; Salas-Salvado, Jordi
    Departament: Bioquímica i Biotecnologia
    Autor/s de la URV: Babio Sánchez, Nancy Elvira / Bulló Bonet, Mònica / Díaz López, Andres / Salas Salvadó, Jorge
    Paraules clau: Yogurt Type 2 diabetes Predimed Older adults Dairy type 2 diabetes predimed older adults dairy
    Resum: The possible effects of dairy consumption on diabetes prevention remain controversial. The aim of this study was to investigate the association between the dairy consumption and type 2 diabetes (T2D) risk in an elderly Mediterranean population at high cardiovascular risk.We prospectively followed 3,454 non-diabetic individuals from the PREDIMED study. Dairy consumption was assessed at baseline and yearly using food frequency questionnaires and categorized into total, low-fat, whole-fat, and subgroups: milk, yogurt, cheeses, fermented dairy, concentrated full fat, and processed dairy. Hazard ratios (HRs) were calculated using Cox proportional hazards regression models.During a median follow-up of 4.1 years, we documented 270 incident T2D cases. After multivariate adjustment, total dairy product consumption was inversely associated with T2D risk [0.68 (95% CI 0.47-0.98); P-trend = .040]. This association appeared to be mainly attributed to low-fat dairy; the multivariate HRs (95% CIs) comparing the highest versus the lowest tertile consumption were 0.65 (0.45-0.94) for low-fat dairy products and 0.67 (0.46-0.95) for low-fat milk (both P-trend <.05). Total yogurt consumption was associated with a lower T2D risk [HR 0.60 (0.42-0.86); P-trend = .002]. An increased consumption of total low-fat dairy and total yogurt during the follow-up was inversely associated with T2D; HRs were 0.50 (0.29-0.85), 0.44 (0.26-0.75), and 0.55 (0.33-0.93), respectively. Substituting one serving/day of a combination of biscuits and chocolate and whole grain biscuits and homemade pastries for one serving/day of yogurt was associated with a 40 and 45% lower risk of T2D, respectively. No significant associations were found for the other dairy subgroups (cheese, concentrated full fat, and processed dairy products).A healthy dietary pattern incorporating a high consumption of dairy products and particularly yogurt may be protective against T2D in older adults at high cardiovascular risk.
    Àrees temàtiques: Serviço social Saúde coletiva Química Nutrition and dietetics Nutrition & dietetics Nutrição Medicine (miscellaneous) Medicina veterinaria Medicina iii Medicina ii Medicina i Interdisciplinar Farmacia Educação física Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 14366207
    Adreça de correu electrònic de l'autor: andres.diaz@urv.cat monica.bullo@urv.cat jordi.salas@urv.cat nancy.babio@urv.cat
    Identificador de l'autor: 0000-0002-7500-5629 0000-0002-0218-7046 0000-0003-2700-7459 0000-0003-3527-5277
    Data d'alta del registre: 2024-10-12
    Versió de l'article dipositat: info:eu-repo/semantics/acceptedVersion
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referència a l'article segons font original: European Journal Of Nutrition. 55 (1): 349-360
    Referència de l'ítem segons les normes APA: Diaz-Lopez, Andres; Bullo, Monica; Martinez-Gonzalez, Miguel A; Corella, Dolores; Estruch, Ramon; Fito, Montserrat; Gomez-Gracia, Enrique; Fiol, Mique (2016). Dairy product consumption and risk of type 2 diabetes in an elderly Spanish Mediterranean population at high cardiovascular risk. European Journal Of Nutrition, 55(1), 349-360. DOI: 10.1007/s00394-015-0855-8
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2016
    Tipus de publicació: Journal Publications

  • Paraules clau:

    Medicine (Miscellaneous),Nutrition & Dietetics,Nutrition and Dietetics
    Yogurt
    Type 2 diabetes
    Predimed
    Older adults
    Dairy
    type 2 diabetes
    predimed
    older adults
    dairy
    Serviço social
    Saúde coletiva
    Química
    Nutrition and dietetics
    Nutrition & dietetics
    Nutrição
    Medicine (miscellaneous)
    Medicina veterinaria
    Medicina iii
    Medicina ii
    Medicina i
    Interdisciplinar
    Farmacia
    Educação física
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências ambientais
    Ciências agrárias i
    Ciência de alimentos

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