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The associations of longitudinal changes in consumption of total and types of dairy products and markers of metabolic risk and adiposity: findings from the European Investigation into Cancer and Nutrition (EPIC)-Norfolk study, United Kingdom.

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Peer-reviewed

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Article

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Authors

Trichia, Eirini 
Khaw, Kay-Tee 
Wareham, Nicholas J 

Abstract

BACKGROUND: The consumption of some types of dairy products has been associated with lower cardiometabolic disease incidence. Knowledge remains limited about habitual dairy consumption and the pathways to cardiometabolic risk. OBJECTIVE: We aimed to investigate associations of habitual consumption of total and types of dairy products with markers of metabolic risk and adiposity among adults in the United Kingdom. METHODS: We examined associations of changes in dairy consumption (assessed with a food-frequency questionnaire) with parallel changes in cardiometabolic markers using multiple linear regression among 15,612 adults aged 40-78 y at baseline (1993-1997) and followed up over 1998-2000 (mean ± SD: 3.7±0.7 y) in the European Prospective Investigation into Cancer and Nutrition (EPIC)-Norfolk study. RESULTS: For adiposity, an increase in fermented dairy products [yogurt (total or low-fat) or low-fat cheese] consumption was associated with a lower increase in body weight and body mass index (BMI). For example, over 3.7 y, increasing yogurt consumption by 1 serving/d was associated with a smaller increase in body weight by 0.23 kg (95% CI: -0.46, -0.01 kg). An increase in full-fat milk, high-fat cheese, and total high-fat dairy was associated with greater increases in body weight and BMI [e.g., for high-fat dairy: β = 0.13 (0.05, 0.21) kg and 0.04 (0.01, 0.07) kg/m2, respectively]. For lipids, an increase in milk (total and low-fat) or yogurt consumption was positively associated with HDL cholesterol. An increase in total low-fat dairy was negatively associated with LDL cholesterol (-0.03 mmol/L; -0.05, -0.01 mmol/L), whereas high-fat dairy (total, butter, and high-fat cheese) consumption was positively associated [e.g., 0.04 (0.02, 0.06) mmol/L for total high-fat dairy]. For glycemia, increasing full-fat milk consumption was associated with a higher increase in glycated hemoglobin (P = 0.027). CONCLUSIONS: The habitual consumption of different dairy subtypes may differently influence cardiometabolic risk through adiposity and lipid pathways.

Description

Keywords

adiposity, adults, analysis of change, butter, cardiometabolic disease, cheese, dairy products, milk, yogurt, Adiposity, Aged, Biomarkers, Body Mass Index, Cardiovascular Diseases, Cholesterol, Dairy Products, Female, Follow-Up Studies, Humans, Longitudinal Studies, Male, Middle Aged, Neoplasms, Prospective Studies, Risk Factors, United Kingdom

Journal Title

Am J Clin Nutr

Conference Name

Journal ISSN

0002-9165
1938-3207

Volume Title

111

Publisher

Elsevier BV

Rights

All rights reserved
Sponsorship
Medical Research Council (MC_UU_12015/5)
Medical Research Council (MC_UU_12015/1)
Medical Research Council (MR/N003284/1)
Cambridge University Hospitals NHS Foundation Trust (CUH) (146281)
MRC (unknown)
MRC (1647044)
MRC (1647044)
Department of Health (via National Institute for Health Research (NIHR)) (NF-SI-0617-10149)
Medical Research Council (G1000143)
Medical Research Council (G0401527)
MRC (MC_UU_00006/3)
National Institute for Health and Care Research (IS-BRC-1215-20014)
Medical Research Council (G0401527/1)
Cancer Research Uk (None)
The EPIC Norfolk study (DOI 10.22025/2019.10.105.00004) has received funding from the Medical Research Council (MR/N003284/1 and MC-UU_12015/1) and Cancer Research UK (C864/A14136). This work was supported by the Medical Research Council Epidemiology Unit core funding [MC_UU_12015/1 and MC_UU_12015/5]. NJW and NGF acknowledge support from the National Institute for Health Research Cambridge Biomedical Research Centre [IS-BRC-1215-20014] and NJW is an NIHR Senior Investigator. ET held a PhD scholarship from the Cambridge Trust and the Medical Research Council Epidemiology Unit.