Dairy products, surrogate markers, and cardiovascular disease; a sex-specific analysis from the ATTICA prospective study

Kouvari, Matina; Panagiotakos, Demosthenes B.; Chrysοhoou, Christina; Georgousopoulou, Ekavi; Yannakoulia, Mary; Tousoulis, Dimitrios; Pitsavos, Christos; Skoumas, Yannis; Katinioti, N.; Papadimitriou, L.; Masoura, Constantina; Vellas, S.; Lentzas, Yannis; Kambaxis, M.; Paliou, K.; Metaxa, V.; Skourlis, Nikolaos; Papanikolaou, Christina; Kalogeropoulou, A.; Pitaraki, Evangelia; Laskaris, A.; Hatzigeorgiou, M.; Grekas, A.; Kokkou, Eleni; Vassiliadou, Carmen; Dedousis, G.; Toutouza-Giotsa, M.; Tselika, C.; Poulopouloou, S.; Toutouza, Marina

doi:10.1016/j.numecd.2020.07.037

Cited by 10 publications

(5 citation statements)

References 40 publications

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“…Participants consumed on average 222g/d of dairy foods (SD 151), including 110g/d of milk (SD 127), 37.7g/d of cheese (SD 28.3) and 79.1g/d of yogurt (SD 84.9), which was similar to the consumption levels observed in the general French population (9) . In addition, dairy foods contributed to 18.3% of total fat intakes (SD 13.7) and 28.9% of SFA intakes (SD 24.4) (Supplementary Table 2).…”

Section: Resultssupporting

confidence: 56%

“…More recently, a small prospective cohort study from Greece, which included 2,020 participants Accepted manuscript followed-up for 10 years, observed an inverse association between total dairy intake and total CVD risk (HR = 0.48, 95%CI = 0.23-0.90) in women only. This inverse association in women was stronger when the authors looked at yogurt consumption, with a 14% CVD risk reduction associated with a 200g/d increment in yogurt intake (HR = 0.86, 95%CI = 0.49-0.98) (37) .…”

Section: Discussionmentioning

confidence: 98%

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Consumption of dairy products and CVD risk: results from the French prospective cohort NutriNet-Santé

et al. 2021

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In France, dairy products contribute to dietary saturated fat intake, of which reduced consumption is often recommended for cardiovascular disease (CVD) prevention. Epidemiological evidence on the association between dairy consumption and CVD risk remains unclear, suggesting either null or inverse associations. This study aimed to investigate the associations between dairy consumption (overall and specific foods) and CVD risk in a large cohort of French adults. This prospective analysis included participants aged ≥ 18 years from the NutriNet-Santé cohort (2009–2019). Daily dietary intakes were collected using 24h-dietary records. Total dairy, milk, cheese, yogurts, fermented and reduced-fat dairy intakes were investigated. CVD cases (n=1,952) included cerebrovascular (n=878 cases) and coronary heart diseases (CHD, n=1,219 cases). Multivariable Cox models were performed to investigate associations. This analysis included n=104,805 French adults (mean age at baseline 42.8 years (SD 14.6)), mean follow-up 5.5 years (SD 3.0, i.e. 579,155 persons years). There were no significant associations between dairy intakes and total CVD or CHD risks. However, the consumption of at least 160 g/d of fermented dairy (e.g. cheese and yogurts) was associated with a reduced risk of cerebrovascular diseases compared to intakes below 57 g/d (HR=0.81 [0.66-0.98], p-trend=0.01). Despite being a major dietary source of saturated fats, dairy consumption was not associated with CVD or CHD risks in this study. However, fermented dairy was associated with a lower cerebrovascular disease risk. Robust randomized controlled trials are needed to further assess the impact of consuming different dairy foods on CVD risk and potential underlying mechanisms.

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Section: Resultssupporting

confidence: 56%

Section: Discussionmentioning

confidence: 98%

Consumption of dairy products and CVD risk: results from the French prospective cohort NutriNet-Santé

et al. 2021

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“…On the other hand, dairy products are considered an excellent nutritional source and are widely consumed by a large part of the world’s population [ 39 , 40 , 41 ]. In addition, these products are characterized by having great benefits on human health, for instance, positive effects on bones and teeth [ 42 , 43 ], hypertension [ 44 ], cardiovascular diseases [ 45 , 46 ], gastrointestinal health [ 47 , 48 ], muscle repair after exercise and the immune system [ 49 ]. Moreover, fermented dairy products have been attracting special attention, as beyond their nutritional and sensory profile they are a potential source of probiotics with a remarkable impact in the food–gut axis.…”

Section: Introductionmentioning

confidence: 99%

Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review

Hernández

Nunes

Prista

et al. 2022

Foods

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In recent years, the development of healthier foods, richer in nutraceutical or functional compounds, has been in great demand. Microalgae are attracting increasing attention, as their incorporation in foods and beverages can be a promising strategy to develop sustainable foods with improved nutritional profiles and a strong positive impacts on health. Despite the increasing market demand in plant-based foods, the popularity of fermented dairy foods has increased in the recent years since they are a source of microorganisms with health-promoting effects. In this context, the incorporation of microalgae in cheeses, fermented milks and other dairy products represents an interesting approach towards the development of innovative and added-value hybrid products based on animal proteins and enriched with vegetable origin ingredients recognized as extremely valuable sources of bioactive compounds. The effect of the addition of microalgal biomass (Chlorella vulgaris, Arthrospira platensis, Pavlova lutheri, and Diacronema vlkianum, among others) and its derivates on the physicochemical composition, colorimetric and antioxidant properties, texture and rheology behavior, sensory profile, and viability of starter cultures and probiotics in yogurt, cheese and ice cream is discussed in the current work. This review of the literature on the incorporation of microalgae in dairy products aims to contribute to a better understanding of the potential use of these unique food ingredients in the development of new sustainable products and of their beneficial effects on health. Considering the importance of commercialization, regulatory issues about the use of microalgae in dairy products are also discussed.

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“…We reviewed the full text of the remaining reports, leading to the exclusion of another 177. In the end, we included 64 publications [ [37] , [38] , [39] , [40] , [41] , [42] , [43] , [44] , [45] , [46] , [47] , [48] , [49] , [50] , [51] , [52] , [53] , [54] , [55] , [56] , [57] , [58] , [59] , [60] , [61] , [62] , [63] , [64] , [65] , [66] , [67] , [68] , [69] , [70] , [71] , [72] , [73] , [74] , [75] , [76] , [77] , [78] , [79] , [80] , [81] , [82] , [83] , [84] , [85] , [86] , [87] , [88] , [89] , [90] , [91] , [92] , [93] , [94] , [95] , [96] , [97] , [98] , [99] , [100] ] that prospectively analyzed 45 unique cohorts. There were 19 publications [ ...…”

Section: Resultsmentioning

confidence: 99%

The Relationship Between Major Food Sources of Fructose and Cardiovascular Outcomes: A Systematic Review and Dose-Response Meta-Analysis of Prospective Studies

Sun¹,

Zhang²,

Ding³

et al. 2023

Advances in Nutrition

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Dairy products, surrogate markers, and cardiovascular disease; a sex-specific analysis from the ATTICA prospective study

Cited by 10 publications

References 40 publications

Consumption of dairy products and CVD risk: results from the French prospective cohort NutriNet-Santé

Consumption of dairy products and CVD risk: results from the French prospective cohort NutriNet-Santé

Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review

The Relationship Between Major Food Sources of Fructose and Cardiovascular Outcomes: A Systematic Review and Dose-Response Meta-Analysis of Prospective Studies

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