栄養と食品科学ジャーナル
オープンアクセス

概要

Dairy Long Term Intake Guideline for the Prevention of Cardiovascular Disease: A Population Based Cohort Study from Eastern Mediterranean Regional (EMR)

Raheleh Karimi, Marjan Mansourian*, Shaghayegh Haghjooye Javanmard, Razieh Hassannejad, Hamidreza Roohafza, Noushin Mohammadifard, Masoumeh Sadeghi, Nizal Sarrafzadegan

Despite the common belief that recommended whole fat dairy products, a reasonable intake of dairy fat may also lower risk of cardiovascular disease. To investigate this relationship, dairy comprised for 1387 individuals were recorded and the risk of cardiovascular events (CVD, IHD and stroke) were assessed using cox regression model. The results showed that total dairy more than five servings per week reduced risk of CVD by 75%, and serving 3-5 was associated with lower risk of stroke (35%). About high-fat dairy, intake of 3-5 servings per week, reduced risk of stroke by 67%, and lower risk of CVD was observed in consumption of <3 servings of high-fat dairy by 80%. Three-five serving of low fat dairy, only reduced the risk of CVD (64%), similarly for intake of <3 compared with zero intake. As a result, dairy consumption was associated with lower risk of major cardiovascular disease events especially CVD and stroke.