Substitution among milk and yogurt products and the risk of incident type 2 diabetes in the EPIC-NL cohort
| Autor: | Linda E.T. Vissers, Y. T. van der Schouw, J.M.A. Boer, Monique W. M. Verschuren, J. M. Stuber, Ivonne Sluijs |
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| Přispěvatelé: | Epidemiology and Data Science, APH - Health Behaviors & Chronic Diseases |
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Adult
Male Risk 0301 basic medicine medicine.medical_specialty food.ingredient Population Medicine (miscellaneous) 030209 endocrinology & metabolism Lower risk 03 medical and health sciences yogurt 0302 clinical medicine food cohort studies substitution models Internal medicine Skimmed milk Animals Humans Medicine Buttermilk education Netherlands Proportional Hazards Models education.field_of_study milk 030109 nutrition & dietetics Nutrition and Dietetics diabetes business.industry dairy products Incidence Incidence (epidemiology) Hazard ratio food and beverages Middle Aged Confidence interval Diet Type 2 Diabetes Diabetes Mellitus Type 2 Cohort Female business Follow-Up Studies Cohort study |
| Zdroj: | Journal of Human Nutrition and Dietetics Journal of Human Nutrition and Dietetics, 34(1), 54-63. Wiley-Blackwell Stuber, J M, Vissers, L E T, Verschuren, M W M, Boer, J M A, van der Schouw, Y T & Sluijs, I 2021, ' Substitution among milk and yogurt products and the risk of incident type 2 diabetes in the EPIC-NL cohort ', Journal of Human Nutrition and Dietetics, vol. 34, no. 1, pp. 54-63 . https://doi.org/10.1111/jhn.12767 |
| ISSN: | 0952-3871 |
| DOI: | 10.1111/jhn.12767 |
| Popis: | Background Higher dairy consumption has been associated with lower type 2 diabetes (T2D) risk, whereas dairy product subtypes appear to differ in their T2D risk association. We investigated whether replacing one type of milk or yogurt product with another is associated with T2D incidence. Methods Participants of the European Prospective Investigation into Cancer and Nutrition‐Netherlands (EPIC‐NL) cohort (n = 35 982) were included in the present study. Information on milk and yogurt consumption at baseline was obtained by a validated food frequency questionnaire. T2D cases were identified by self‐report or linkage to the hospital discharge registry, and validated by consulting the general practitioner. Multivariable Cox proportional hazard models were used to estimate associations. Results During a mean of 15 years of follow‐up, 1467 indecent T2D cases were validated. Median total milk and yogurt intake was 1.5 servings (25th percentile to 75th percentile: 0.8–2.4). After adjustment for demographic and cardiovascular risk factors, replacement of one serving (200 g) of whole‐fat milk [hazard ratio (HR) = 0.93, 95% confidence interval (CI) = 0.60–1.44], buttermilk (HR = 0.88, 95% CI = 0.58‐1.34), skimmed milk (HR = 0.87, 95% CI = 0.57–1.32) or skimmed fermented milk (HR = 0.99, 95% CI = 0.63–1.54) with whole‐fat yogurt was not associated with T2D risk. Substitutions among other milk and yogurt products were also not associated with T2D risk. Sensitivity analysis investigating T2D risk halfway follow‐up suggested a lower risk for substitutions with whole‐fat yogurt. Conclusions No evidence was found for the association between substitutions among milk and yogurt products and the risk of incident T2D, although we cannot exclude possible attenuation of results as a result of dietary changes over time. This analysis should be repeated in a population with a wider consumption range of whole‐fat yogurt. Higher dairy consumption has been associated with lower type 2 diabetes (T2D) risk, whereas dairy product subtypes appear to differ in their T2D risk association. The present study investigated via substitution analyses whether replacing one type of milk or yogurt product with another is associated with T2D incidence |
| Databáze: | OpenAIRE |
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