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高奶制品摄入不会降低死亡风险
作者:小柯机器人 发布时间:2019/11/29 20:11:42

近日,美国哈佛公共卫生学院Ming Ding研究组分析了奶制品摄入量与男性和女性死亡风险的关系。这一研究成果11月28日在线发表在《英国医学杂志》上。

研究组在美国进行了三个前瞻性队列研究,共招募了168153名女性和49602名男性,基线检查时均没有心血管疾病或癌症。

在长达32年的随访中,共有51438例患者死亡,包括12143例心血管死亡和15120例癌症死亡。多变量分析进一步校正了心血管疾病和癌症家族史、体力活动、总体饮食模式、总能量摄入、吸烟状况、饮酒消费、更年期状况(女性)和绝经后激素使用(女性)等因素。

与奶制品总消费量的最低类别(平均0.8份/天)相比,第二类奶制品消费者(1.5份/天)总死亡率的多变量综合风险比为0.98,第三类奶制品消费者(2.0份/天)的风险比为1.00,第四类奶制品消费者(2.8份/天)的风险比为1.02,最高类别奶制品消费者的风险比为1.07(4.2份/天,差异显著)。

与最低类别的奶制品消费者相比,最高类别的奶制品消费者心血管死亡的风险比为1.02,癌症死亡的风险比为1.05。对奶制品的类型进行分析,全脂牛奶摄入量与总死亡率、心血管死亡率和癌症死亡率的高风险显著相关。在食品替代分析中,食用坚果、豆类或全谷类食品来替代奶制品可降低死亡率,而食用红肉和加工肉来替代奶制品则升高了死亡率。

这些大队列数据的分析结果不支持高奶制品消费会降低死亡风险。奶制品对健康的影响可能取决于替代奶制品的背景食品。癌症死亡率稍高与奶制品消费无关,但值得进一步研究。

附:英文原文

Title: Associations of dairy intake with risk of mortality in women and men: three prospective cohort studies

Author: Ming Ding, Jun Li, Lu Qi, Christina Ellervik, Xuehong Zhang, JoAnn E Manson, Meir Stampfer, Jorge E Chavarro, Kathryn M Rexrode, Peter Kraft, Daniel Chasman, Walter C Willett, Frank B Hu

Issue&Volume: 2019/11/27

Abstract: 

Objective To examine the association of consumption of dairy foods with risk of total and cause specific mortality in women and men.

Design Three prospective cohort studies with repeated measures of diet and lifestyle factors.

Setting Nurses’ Health Study, Nurses’ Health Study II, and the Health Professionals Follow-up Study, in the United States.

Participants 168 153 women and 49 602 men without cardiovascular disease or cancer at baseline.

Main outcome measure Death confirmed by state vital records, the national death index, or reported by families and the postal system. During up to 32 years of follow-up, 51 438 deaths were documented, including 12 143 cardiovascular deaths and 15 120 cancer deaths. Multivariable analysis further adjusted for family history of cardiovascular disease and cancer, physical activity, overall dietary pattern (alternate healthy eating index 2010), total energy intake, smoking status, alcohol consumption, menopausal status (women only), and postmenopausal hormone use (women only).

Results Compared to the lowest category of total dairy consumption (average 0.8 servings/day), the multivariate pooled hazard ratio for total mortality was 0.98 (95% confidence interval 0.96 to 1.01) for the second category of dairy consumption (average 1.5 servings/day), 1.00 (0.97 to 1.03) for the third (average 2.0 servings/day), 1.02 (0.99 to 1.05) for the fourth (average 2.8 servings/day), and 1.07 (1.04 to 1.10) for highest category (average 4.2 servings/day; P for trend <0.001). For the highest compared to the lowest category of total dairy consumption, the hazard ratio was 1.02 (0.95 to 1.08) for cardiovascular mortality and 1.05 (0.99 to 1.11) for cancer mortality. For subtypes of dairy products, whole milk intake was significantly associated with higher risks of total mortality (hazard ratio per 0.5 additional serving/day 1.11, 1.09 to 1.14), cardiovascular mortality (1.09, 1.03 to 1.15), and cancer mortality (1.11, 1.06 to 1.17). In food substitution analyses, consumption of nuts, legumes, or whole grains instead of dairy foods was associated with a lower mortality, whereas consumption of red and processed meat instead of dairy foods was associated with higher mortality.

Conclusion These data from large cohorts do not support an inverse association between high amount of total dairy consumption and risk of mortality. The health effects of dairy could depend on the comparison foods used to replace dairy. Slightly higher cancer mortality was non-significantly associated with dairy consumption, but warrants further investigation.

DOI: 10.1136/bmj.l6204

Source: https://www.bmj.com/content/367/bmj.l6204

期刊信息

BMJ-British Medical Journal:《英国医学杂志》,创刊于1840年。隶属于BMJ出版集团,最新IF:27.604
官方网址:http://www.bmj.com/
投稿链接:https://mc.manuscriptcentral.com/bmj