Dairy foods and risk of stroke: A meta-analysis of prospective cohort studies
Abstract
Background and aims Epidemiological studies evaluating the association of dairy foods with risk of stroke have produced inconsistent results. We conducted a meta-analysis to summarize the evidence from prospective cohort studies regarding the association between dairy foods and risk of stroke.Methods and results Pertinent studies were identified by searching Embase (1950-November, 2013), Web of Knowledge (1950-November, 2013) and Pubmed (1945-November, 2013). Random-effect model was used to combine the results. Dose-response relationship was assessed by restricted cubic spline. Eighteen separate results from fifteen prospective cohort studies, with 28,138 stroke events among 764,635 participants, were included. Total dairy [relative risk (95% CI): 0.88 (0.82-0.94)], low-fat dairy [0.91 (0.85-0.97)], fermented milk [0.80 (0.71-0.89)] and cheese [0.94 (0.89-0.995)] were significantly associated with reduced risk of stroke, but whole/high-fat dairy, nonfermented milk, butter and cream were not significantly associated with risk of stroke. Stronger association was found for stroke mortality than incidence, and for studies conducted in Asia than Europe, while the association did not differ significantly by sex. Limited data did not find any significant association with either ischemic or hemorrhagic stroke. A non-linear dose-response relationship (P = 2.80*10(-13)) between milk and risk of stroke was found, and the relative risk of stroke was 0.88 (0.86-0.91), 0.82 (0.79-0.86), 0.83 (0.79-0.86), 0.85 (0.81-0.89), 0.86 (0.82-0.91), 0.91 (0.84-0.98) and 0.94 (0.86-1.02) for 100, 200, 300, 400, 500, 600 and 700 ml/day of milk, respectively.Conclusions Dairy foods might be inversely associated with the risk of stroke.
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In longitudinal studies evaluating habitual intakes of dairy foods, relationships with CVD and diabetes do not consistently differ by fat content but appear more specific to food type.
“In longitudinal studies evaluating habitual intakes of dairy foods, relationships with CVD and diabetes do not consistently differ by fat content but appear more specific to food type: e.g., cheese, yogurt, milk, butter (Figure 6).57, 221-226”
From Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity: A Comprehensive Review (2016) · cites this paper as [222]
In longitudinal studies evaluating habitual intakes of dairy foods, relationships with CVD and diabetes do not consistently differ by fat content but appear more specific to food type.
“In longitudinal studies evaluating habitual intakes of dairy foods, relationships with CVD and diabetes do not consistently differ by fat content but appear more specific to food type: e.g., cheese, yogurt, milk, butter (Figure 6).57, 221-226”
From Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity: A Comprehensive Review (2016) · cites this paper as [223]
Butter consumption is not significantly associated with incident CHD, stroke, or total mortality.
“Butter consumption is also not significantly associated with incident CHD,223 stroke,222 or total mortality58 (Figure 6).”
From Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity: A Comprehensive Review (2016) · cites this paper as [222]
Butter consumption is not significantly associated with incident CHD, stroke, or total mortality.
“Butter consumption is also not significantly associated with incident CHD,223 stroke,222 or total mortality58 (Figure 6).”
From Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity: A Comprehensive Review (2016) · cites this paper as [223]
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- Authors
- Hu, D., Huang, J., Wang, Y., Zhang, D., & Qu, Y.
- Affiliations
- Qingdao Municipal Hospital (CN)
- Qingdao University (CN)
- Venue
- Nutrition, Metabolism and Cardiovascular Diseases
- Publisher
- Elsevier BV
- Published
- 2014-05
- Volume
- 24
- Issue
- 5
- Pages
- 460-469
- ISSN
- 0939-4753 (ISSN-L)
- OpenAlex
- W2018920268
- Cited by
- 88
- References
- 49
- Citations by year
- 2026: 2 · 2025: 5 · 2024: 2 · 2023: 6 · 2022: 4 · 2021: 6 · 2020: 7 · 2019: 12 · 2018: 9 · 2017: 8 · 2016: 18 · 2015: 6 · 2014: 3
- FWCI
- 1.28
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Nutrition Metabolism and Cardiovascular Diseases (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
- Health Sciences › Medicine › Cardiology and Cardiovascular Medicine › Cardiovascular Health and Risk Factors
- Health Sciences › Nursing › Nutrition and Dietetics › Fatty Acid Research and Health
- Keywords
- dairy products, stroke risk, stroke mortality, low-fat dairy, fermented milk, cheese, milk consumption, dose-response relationship, ischemic stroke, hemorrhagic stroke, Asian populations, sex differences, prospective cohort, stroke incidence, stroke prevention, cardiovascular disease prevention, vitamin D intake, dietary fiber intake, dietary fat intake, sodium intake
- MeSH terms
- Animals, Asia, Dairy Products, Diet, Europe, Fermentation, Humans, Risk Factors, Incidence, Stroke
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