Autor según el artículo: Mena-Sánchez G, Becerra-Tomás N, Babio N, Salas-Salvadó J
Departamento: Bioquímica i Biotecnologia
Autor/es de la URV: Babio Sánchez, Nancy Elvira / Becerra Tomás, Nerea / MENA SÁNCHEZ, GUILLERMO / Salas Salvadó, Jorge
Palabras clave: Yogurt Risk Milk Metabolic syndrome Korean adults Insulin-resistance syndrome Genome Dairy products Cheese Calcium supplementation Blood-pressure
Resumen: Previous meta-analyses have associated dairy products with a lower risk of metabolic syndrome (MetS). Since then, new studies evaluating not only total dairy but also different subtypes have been published in this field. The objective of the present work was to systematically review and meta-analyze the epidemiologic studies regarding the associations between the consumption of total dairy products and subtypes (milk, yogurt, and cheese) and the incidence of MetS. Relevant studies were identified through Medline and Cochrane databases. Eligible studies were prospective cohort studies that examined the association between dairy product consumption and/or different subtypes of dairy and the risk of MetS. Random-effects or fixed-effects models were assigned to calculate the pooled RR estimates with 95% CIs. From the 2994 identified articles, 12 and 11 studies were included for the qualitative and quantitative synthesis, respectively. After comparing the highest with the lowest categories, total dairy product consumption was inversely associated with the risk of MetS (9 study comparisons; RR: 0.73; 95% CI: 0.64, 0.83). Low-fat dairy and total yogurt consumption were inversely associated with the risk of MetS (low-fat dairy: 2 study comparisons; RR: 0.77; 95% CI: 0.65, 0.91; total yogurt consumption: 4 study comparisons; RR: 0.74; 95% CI: 0.66, 0.82). The linear RR per 1 serving of yogurt/d was 0.77 (95% CI: 0.60, 1.00). Low-fat yogurt and whole-fat yogurt were inversely associated with the risk of MetS (low-fat yogurt: 2 study comparisons; RR: 0.72; 95% CI: 0.62, 0.84; whole-fat yogurt: 2 study comparisons; RR: 0.81; 95% CI: 0.70, 0.94). Total milk consumption was inversely associated with the risk of MetS (6 study comparisons; RR: 0.79; 95% CI: 0.64, 0.97). Whole-fat dairy consumption was not associated with MetS risk. Our findings suggest that the consumption of total and low-fat dairy products, milk, and yogurt is inversely associated with the risk of MetS. The study protocol is available at https://www.crd.york.ac.uk/PROSPERO/ as CRD42018082480.© Crown copyright 2019.
Áreas temáticas: Saúde coletiva Nutrition and dietetics Nutrition & dietetics Nutrição Medicine (miscellaneous) Medicina ii Food science Educação física Ciências biológicas ii Ciências biológicas i Ciência de alimentos
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 21565376
Direcció de correo del autor: nerea.becerra@urv.cat nancy.babio@urv.cat jordi.salas@urv.cat
Identificador del autor: 0000-0002-4429-6507 0000-0003-3527-5277 0000-0003-2700-7459
Fecha de alta del registro: 2024-04-13
Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
Referencia al articulo segun fuente origial: Advances In Nutrition. 10 (suppl_2): S144-S153
Referencia de l'ítem segons les normes APA: Mena-Sánchez G, Becerra-Tomás N, Babio N, Salas-Salvadó J (2019). Dairy Product Consumption in the Prevention of Metabolic Syndrome: A Systematic Review and Meta-Analysis of Prospective Cohort Studies. Advances In Nutrition, 10(suppl_2), S144-S153. DOI: 10.1093/advances/nmy083
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2019
Tipo de publicación: Journal Publications
Repositori URV