Dairy food consumption tied to lower metabolic syndrome risk

  • Lee M & al.
  • Br J Nutr
  • 6 Jun 2018

  • curated by Sarfaroj Khan
  • UK Clinical Digest
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Takeaway

  • This meta-analysis suggests that individual dairy food consumption such as milk and yogurt as well as total dairy food consumption was associated with lower risk for metabolic syndrome (MetS) and its components.

Why this matters

  • Epidemiological studies evaluating the association between dairy food consumption and risk for the MetS have shown conflicting results.

Study design

  • Meta-analysis of 10 cross-sectional studies, 2 nested case–control studies and 29 cohort studies assessed the dose–response relationship between dairy foods and the risk for MetS.
  • Funding: Ministry of Education, Science and Technology.

Key results

  • In a dose–response analysis of cohort studies and cross-sectional studies, an increase of 200 g/day of total dairy product intake and milk intake lowered MetS risk by 9% (9 studies; relative risk [RR], 0.91; 95% CI, 0.85-0.96) and 13% (6 studies; RR, 0.87; 95% CI, 0.79-0.95), respectively.
  • The pooled RR of MetS for yogurt consumption (100 g/day) was 0·82 (3 studies, 95% CI, 0.73-0.91).
  • Total dairy food intake lowered risk for MetS components, such as:
    • Hyperglycaemia and high BP (for both RR, 0.94; 95% CI, 0.91-0.97);
    • Hypertriacylglycerolaemia (RR, 0.95; 95% CI, 0.92-0.99); and
    • Low high-density lipoprotein-cholesterol (RR, 0.94; 95% CI, 0.91-0.98).
  • A one-serving/day increment of milk lowered the risk for abdominal obesity by 12%, while one-serving/day increment of yogurt was associated with a 16% lower hyperglycaemia risk.

Limitations

  • Only observational studies included.
  • Different criteria were used to diagnose the MetS.

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