Cited by 370Nutritional Studies and DietProbiotics and Fermented FoodsNutrition, Genetics, and Disease

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Dairy consumption and risk of type 2 diabetes: 3 cohorts of US adults and an updated meta-analysis

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Chen, Mu, Sun, Qi, Giovannucci, Edward, Mozaffarian, Dariush, Manson, JoAnn E, Willett, Walter C, Hu, Frank B·2014·BMC Medicine

DOI 10.1186/s12916-014-0215-1PMC PMC4243376

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Abstract

BACKGROUND: The relation between consumption of different types of dairy and risk of type 2 diabetes (T2D) remains uncertain. Therefore, we aimed to evaluate the association between total dairy and individual types of dairy consumptions and incident T2D in US adults. METHODS: We followed 41,436 men in the Health Professionals Follow-Up Study (1986 to 2010), 67,138 women in the Nurses' Health Study (1980 to 2010), and 85,884 women in the Nurses' Health Study II (1991 to 2009). Diet was assessed by validated food-frequency questionnaires, and data were updated every four years. Incident T2D was confirmed by a validated supplementary questionnaire. RESULTS: During 3,984,203 person-years of follow-up, we documented 15,156 incident T2D cases. After adjustment for age, body mass index (BMI) and other lifestyle and dietary risk factors, total dairy consumption was not associated with T2D risk and the pooled hazard ratio (HR) (95% confidence interval (CI)) of T2D for one serving/day increase in total dairy was 0.99 (0.98, 1.01). Among different types of dairy products, neither low-fat nor high-fat dairy intake was appreciably associated with risk of T2D. However, yogurt intake was consistently and inversely associated with T2D risk across the three cohorts with the pooled HR of 0.83 (0.75, 0.92) for one serving/day increment (P for trend <0.001). We conducted a meta-analysis of 14 prospective cohorts with 459,790 participants and 35,863 incident T2D cases; the pooled relative risks (RRs) (95% CIs) were 0.98 (0.96, 1.01) and 0.82 (0.70, 0.96) for one serving total dairy/day and one serving yogurt/day, respectively. CONCLUSIONS: Higher intake of yogurt is associated with a reduced risk of T2D, whereas other dairy foods and consumption of total dairy are not appreciably associated with incidence of T2D.

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Figure 1 Dose-response relationship between total dairy intake and risk of type 2 diabetes in HPFS, NHS I and NHS II using multivariate model. a) NHS. b) NHS II. c) HPFS. d) Pooled. HPFS, Health Professionals Follow-up Study; NHS, Nurses Health Study.CC BY · PubMed Central

Figure 2 HRs for a serving total dairy consumption per day and type 2 diabetes. The RR of each study is represented by a square, and the size of the square represents the weight of each study of the overall estimate. The 95% CIs are represented by the horizontal lines, and the diamond represents the overall estimate and its 95% CI. HPFS, Health Professional Follow-Up Study; NHS, Nurses’ Health Study. CI, confidence interval; HRs, hazard ratios; RR; relative risk.CC BY · PubMed Central

Figure 3 HRs for a serving yogurt consumption per day and type 2 diabetes. The RR of each study is represented by a square, and the size of the square represents the weight of each study of the overall estimate. The 95% CIs are represented by the horizontal lines, and the diamond represents the overall estimate and its 95% CI. HPFS, Health Professional Follow-Up Study; NHS, Nurses’ Health Study. CI, confidence interval; HRs, hazard ratios; RR, relative risk.CC BY · PubMed Central

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Authors: Chen, M., Sun, Q., Giovannucci, E., Mozaffarian, D., Manson, J. E., Willett, W. C., & Hu, F. B.
Affiliations: Harvard University (US)
Brigham and Women's Hospital (US)
Corresponding author: Hu, Frank B
ORCID: Chen, Mu
Sun, Qi
Giovannucci, Edward
Mozaffarian, Dariush
Manson, JoAnn E
Willett, Walter C
Hu, Frank B
Venue: BMC Medicine
Publisher: Springer Science and Business Media LLC
Published: 2014-11-25
Volume: 12
Issue: 1
Pages: 215-215
ISSN: 1741-7015 (ISSN-L)
DOI: 10.1186/s12916-014-0215-1
PMC: PMC4243376
OpenAlex: W2153923696
Cited by: 370
References: 55
Citations by year: 2026: 16 · 2025: 18 · 2024: 21 · 2023: 28 · 2022: 27 · 2021: 28 · 2020: 43 · 2019: 46 · 2018: 31 · 2017: 49 · 2016: 39 · 2015: 21 · 2014: 2
FWCI: 36.82
Type: journal article
Language: en
Open access: gold
doi.org
Licence: cc-by
creativecommons.org/licenses/by/4.0 (unspecified)
Locations: BMC Medicine (publishedVersion, cc-by)
Europe PMC (PubMed Central) (publishedVersion, cc-by)
PubMed Central (publishedVersion, cc-by)
PubMed (publishedVersion)
Digital Access to Scholarship at Harvard (DASH) (Harvard University) (submittedVersion, cc-by)
Funders: National Heart, Lung, and Blood Institute (R01HL060712, R00HL098459, R01HL034594)
National Cancer Institute (P01CA087969, P01CA055075)
National Institute of Diabetes and Digestive and Kidney Diseases (R01DK058845)
Topics: Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Nutrition, Genetics, and Disease
Keywords: dairy consumption, type 2 diabetes, yogurt, low-fat dairy, high-fat dairy, incident diabetes risk, dietary risk factors, Health Professionals Follow-up Study, Nurses' Health Study, Nurses' Health Study II
MeSH terms: Adult, Dairy Products, Diabetes Mellitus, Type 2, Diet, Feeding Behavior, Female, Humans, Male, Middle Aged, Surveys and Questionnaires, Risk Factors, United States, Yogurt, Cohort Studies, Incidence

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Dairy consumption and risk of type 2 diabetes: 3 cohorts of US adults and an updated meta-analysis

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