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Dairy product consumption and risk of type 2 diabetes in an elderly Spanish Mediterranean population at high cardiovascular risk.

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dc.contributor.author Díaz‑López, Andrés
dc.contributor.author Bulló, Mònica
dc.contributor.author Martínez-González, Miguel A.
dc.contributor.author Corella, Dolores
dc.contributor.author Estruch, Ramón
dc.contributor.author Fitó Colomer, Montserrat
dc.contributor.author Gómez-Gracia, Enrique
dc.contributor.author Fiol, Miquel
dc.contributor.author García de la Corte, Francisco Javier
dc.contributor.author Ros, Emilio
dc.contributor.author Babio, Nancy
dc.contributor.author Serra-Majem, Luis
dc.contributor.author Pinto, Xavier
dc.contributor.author Muñoz, Miguel Ángel
dc.contributor.author Francés, Francisco
dc.contributor.author Buil-Cosiales, Pilar
dc.contributor.author Salas-Salvadó, Jordi
dc.date.accessioned 2016-02-18T12:37:19Z
dc.date.issued 2016
dc.identifier.citation Díaz-López A, Bulló M, Martínez-González MA, Corella D, Estruch R, Fitó M. et al. Dairy product consumption and risk of type 2 diabetes in an elderly Spanish Mediterranean population at high cardiovascular risk. Eur J Nutr. 2016 Feb;55(1):349-60. doi: 10.1007/s00394-015-0855-8.
dc.identifier.issn 1436-6207
dc.identifier.uri http://hdl.handle.net/10230/25874
dc.description.abstract PURPOSE The possible effects of dairy consumption on diabetes prevention remain controversial. The aim of this study was to investigate the association between the dairy consumption and type 2 diabetes (T2D) risk in an elderly Mediterranean population at high cardiovascular risk. METHODS: We prospectively followed 3,454 non-diabetic individuals from the PREDIMED study. Dairy consumption was assessed at baseline and yearly using food frequency questionnaires and categorized into total, low-fat, whole-fat, and subgroups: milk, yogurt, cheeses, fermented dairy, concentrated full fat, and processed dairy. Hazard ratios (HRs) were calculated using Cox proportional hazards regression models. RESULTS: During a median follow-up of 4.1 years, we documented 270 incident T2D cases. After multivariate adjustment, total dairy product consumption was inversely associated with T2D risk [0.68 (95 % CI 0.47-0.98); P-trend = .040]. This association appeared to be mainly attributed to low-fat dairy; the multivariate HRs (95 % CIs) comparing the highest versus the lowest tertile consumption were 0.65 (0.45-0.94) for low-fat dairy products and 0.67 (0.46-0.95) for low-fat milk (both P-trend <.05). Total yogurt consumption was associated with a lower T2D risk [HR 0.60 (0.42-0.86); P-trend = .002]. An increased consumption of total low-fat dairy and total yogurt during the follow-up was inversely associated with T2D; HRs were 0.50 (0.29-0.85), 0.44 (0.26-0.75), and 0.55 (0.33-0.93), respectively. Substituting one serving/day of a combination of biscuits and chocolate and whole grain biscuits and homemade pastries for one serving/day of yogurt was associated with a 40 and 45 % lower risk of T2D, respectively. No significant associations were found for the other dairy subgroups (cheese, concentrated full fat, and processed dairy products). CONCLUSIONS: A healthy dietary pattern incorporating a high consumption of dairy products and particularly yogurt may be protective against T2D in older adults at high cardiovascular risk.
dc.description.sponsorship This study was funded, in part, by the Spanish Ministry of Health (ISCIII), PI1001407, Thematic Network G03/140,/nRD06/0045, FEDER (Fondo Europeo de Desarrollo Regional), and the Centre Català de la Nutrició de l’Institut d’Estudis Catalans. The Fundación Patrimonio Comunal Olivarero and Hojiblanca SA (Málaga, Spain), California Walnut Commission (Sacramento, CA), Borges SA (Reus, Spain), and Morella Nuts SA (Reus, Spain) donated the olive oil, walnuts, almonds, and hazelnuts, respectively, used in the study. None of the funding sources played a role in the design, collection, analysis or interpretation of the data, or in the decision to submit the manuscript for publication
dc.format.mimetype application/pdf
dc.language.iso eng
dc.publisher Springer Verlag 
dc.relation.ispartof European Journal of Nutrition. 2016 Feb;55(1):349-60
dc.rights c) Springer (The original publication is available at www.springerlink.com)
dc.subject.other Productes lactis -- Aspectes nutritius
dc.subject.other Diabetis -- Investigació
dc.title Dairy product consumption and risk of type 2 diabetes in an elderly Spanish Mediterranean population at high cardiovascular risk.
dc.type info:eu-repo/semantics/article
dc.identifier.doi http://dx.doi.org/10.1007/s00394-015-0855-8
dc.rights.accessRights info:eu-repo/semantics/openAccess
dc.type.version info:eu-repo/semantics/acceptedVersion


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