Substitutions between dairy products and risk of stroke: Results from the EPIC-NL cohort: Results from the EPIC-NL cohort

Anne Sofie D Laursen*, Ivonne Sluijs, Jolanda M A Boer, W M Monique Verschuren, Yvonne T van der Schouw, Marianne Uhre Jakobsen

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

78 Downloads (Pure)

Abstract

The association between intake of different dairy products and the risk of stroke remains unclear. We therefore investigated substitutions between dairy product subgroups and risk of stroke. We included 36,886 Dutch men and women. Information about dairy product intake was collected through a food frequency questionnaire. Dairy products were grouped as low-fat milk, whole-fat milk, buttermilk, low-fat yoghurt, whole-fat yoghurt, cheese and butter. Incident stroke cases were identified in national registers. We used Cox proportional hazards regression to calculate associations for substitutions between dairy products with the rate of stroke. During a median follow-up of 15.2 years we identified 884 stroke cases (503 ischemic and 244 hemorrhagic). Median intake of total dairy products was 4 servings/day. Low-fat yoghurt substituted for whole fat yoghurt was associated with a higher rate of ischemic stroke (HR = 2.58, 95 % CI: 1.11, 5.97 per serving/day). Whole fat yoghurt as a substitution for any other subgroup was associated with a lower rate of ischemic stroke (HRs between 0.33 and 0.36 per serving/day). We did not observe any associations for hemorrhagic stroke. In conclusion, whole-fat yoghurt as a substitution for low-fat yoghurt, cheese, butter, buttermilk or milk regardless of fat content was associated with a lower rate of ischemic stroke.
Original languageEnglish
JournalBritish Journal of Nutrition
Volume121
Issue number12
Pages (from-to)1398-1404
ISSN0007-1145
DOIs
Publication statusPublished - 2019

Keywords

  • Dairy products
  • butter
  • cheese
  • cohort studies
  • fermented milk
  • stroke
  • substitution models

Cite this

Laursen, Anne Sofie D ; Sluijs, Ivonne ; Boer, Jolanda M A ; Verschuren, W M Monique ; van der Schouw, Yvonne T ; Jakobsen, Marianne Uhre. / Substitutions between dairy products and risk of stroke: Results from the EPIC-NL cohort : Results from the EPIC-NL cohort. In: British Journal of Nutrition. 2019 ; Vol. 121, No. 12. pp. 1398-1404.
@article{c5e65aabd883408a8d51317536c217c4,
title = "Substitutions between dairy products and risk of stroke: Results from the EPIC-NL cohort: Results from the EPIC-NL cohort",
abstract = "The association between intake of different dairy products and the risk of stroke remains unclear. We therefore investigated substitutions between dairy product subgroups and risk of stroke. We included 36,886 Dutch men and women. Information about dairy product intake was collected through a food frequency questionnaire. Dairy products were grouped as low-fat milk, whole-fat milk, buttermilk, low-fat yoghurt, whole-fat yoghurt, cheese and butter. Incident stroke cases were identified in national registers. We used Cox proportional hazards regression to calculate associations for substitutions between dairy products with the rate of stroke. During a median follow-up of 15.2 years we identified 884 stroke cases (503 ischemic and 244 hemorrhagic). Median intake of total dairy products was 4 servings/day. Low-fat yoghurt substituted for whole fat yoghurt was associated with a higher rate of ischemic stroke (HR = 2.58, 95 {\%} CI: 1.11, 5.97 per serving/day). Whole fat yoghurt as a substitution for any other subgroup was associated with a lower rate of ischemic stroke (HRs between 0.33 and 0.36 per serving/day). We did not observe any associations for hemorrhagic stroke. In conclusion, whole-fat yoghurt as a substitution for low-fat yoghurt, cheese, butter, buttermilk or milk regardless of fat content was associated with a lower rate of ischemic stroke.",
keywords = "Dairy products, butter, cheese, cohort studies, fermented milk, stroke, substitution models",
author = "Laursen, {Anne Sofie D} and Ivonne Sluijs and Boer, {Jolanda M A} and Verschuren, {W M Monique} and {van der Schouw}, {Yvonne T} and Jakobsen, {Marianne Uhre}",
year = "2019",
doi = "10.1017/S0007114519000564",
language = "English",
volume = "121",
pages = "1398--1404",
journal = "British Journal of Nutrition",
issn = "0007-1145",
publisher = "Cambridge University Press",
number = "12",

}

Substitutions between dairy products and risk of stroke: Results from the EPIC-NL cohort : Results from the EPIC-NL cohort. / Laursen, Anne Sofie D; Sluijs, Ivonne; Boer, Jolanda M A; Verschuren, W M Monique; van der Schouw, Yvonne T; Jakobsen, Marianne Uhre.

In: British Journal of Nutrition, Vol. 121, No. 12, 2019, p. 1398-1404.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Substitutions between dairy products and risk of stroke: Results from the EPIC-NL cohort

T2 - Results from the EPIC-NL cohort

AU - Laursen, Anne Sofie D

AU - Sluijs, Ivonne

AU - Boer, Jolanda M A

AU - Verschuren, W M Monique

AU - van der Schouw, Yvonne T

AU - Jakobsen, Marianne Uhre

PY - 2019

Y1 - 2019

N2 - The association between intake of different dairy products and the risk of stroke remains unclear. We therefore investigated substitutions between dairy product subgroups and risk of stroke. We included 36,886 Dutch men and women. Information about dairy product intake was collected through a food frequency questionnaire. Dairy products were grouped as low-fat milk, whole-fat milk, buttermilk, low-fat yoghurt, whole-fat yoghurt, cheese and butter. Incident stroke cases were identified in national registers. We used Cox proportional hazards regression to calculate associations for substitutions between dairy products with the rate of stroke. During a median follow-up of 15.2 years we identified 884 stroke cases (503 ischemic and 244 hemorrhagic). Median intake of total dairy products was 4 servings/day. Low-fat yoghurt substituted for whole fat yoghurt was associated with a higher rate of ischemic stroke (HR = 2.58, 95 % CI: 1.11, 5.97 per serving/day). Whole fat yoghurt as a substitution for any other subgroup was associated with a lower rate of ischemic stroke (HRs between 0.33 and 0.36 per serving/day). We did not observe any associations for hemorrhagic stroke. In conclusion, whole-fat yoghurt as a substitution for low-fat yoghurt, cheese, butter, buttermilk or milk regardless of fat content was associated with a lower rate of ischemic stroke.

AB - The association between intake of different dairy products and the risk of stroke remains unclear. We therefore investigated substitutions between dairy product subgroups and risk of stroke. We included 36,886 Dutch men and women. Information about dairy product intake was collected through a food frequency questionnaire. Dairy products were grouped as low-fat milk, whole-fat milk, buttermilk, low-fat yoghurt, whole-fat yoghurt, cheese and butter. Incident stroke cases were identified in national registers. We used Cox proportional hazards regression to calculate associations for substitutions between dairy products with the rate of stroke. During a median follow-up of 15.2 years we identified 884 stroke cases (503 ischemic and 244 hemorrhagic). Median intake of total dairy products was 4 servings/day. Low-fat yoghurt substituted for whole fat yoghurt was associated with a higher rate of ischemic stroke (HR = 2.58, 95 % CI: 1.11, 5.97 per serving/day). Whole fat yoghurt as a substitution for any other subgroup was associated with a lower rate of ischemic stroke (HRs between 0.33 and 0.36 per serving/day). We did not observe any associations for hemorrhagic stroke. In conclusion, whole-fat yoghurt as a substitution for low-fat yoghurt, cheese, butter, buttermilk or milk regardless of fat content was associated with a lower rate of ischemic stroke.

KW - Dairy products

KW - butter

KW - cheese

KW - cohort studies

KW - fermented milk

KW - stroke

KW - substitution models

U2 - 10.1017/S0007114519000564

DO - 10.1017/S0007114519000564

M3 - Journal article

C2 - 30868976

VL - 121

SP - 1398

EP - 1404

JO - British Journal of Nutrition

JF - British Journal of Nutrition

SN - 0007-1145

IS - 12

ER -