TY - JOUR
T1 - Dairy product consumption and incident prediabetes in Dutch middle-aged adults
T2 - The Hoorn Studies prospective cohort
AU - Slurink, Isabel A L
AU - den Braver, Nicolette R
AU - Rutters, Femke
AU - Kupper, Nina
AU - Smeets, Tom
AU - Elders, Petra J M
AU - Beulens, Joline W J
AU - Soedamah-Muthu, Sabita S
N1 - Funding
This work was supported by the Dutch Dairy Association (Nederlandse Zuivel Organisatie) to SSS-M.
PY - 2022
Y1 - 2022
N2 - Purpose: Our aim was to investigate prospective associations of consumption of total dairy and dairy types with incident prediabetes in a Dutch population-based study.Methods: Two enrolment waves of the Hoorn Studies were harmonized, resulting in an analytic sample of 2262 participants without (pre-) diabetes at enrolment (mean age 56 ± 7.3 years; 50% male). Baseline dietary intake was assessed by validated food frequency questionnaires. Relative risks (RRs) were calculated between dairy, fermented dairy, milk, yogurt (all total/high/low fat), cream and ice cream and prediabetes. Additionally, substituting one serving/day of dairy types associated with prediabetes with alternative dairy types was analysed.Results: During a mean 6.4 ± 0.7 years of follow-up, 810 participants (35.9%) developed prediabetes. High fat fermented dairy, cheese and high fat cheese were associated with a 17% (RR 0.83, 95% CI 0.69-0.99, ptrend = 0.04), 14% (RR 0.86, 95% CI 0.73-1.02, ptrend = 0.04) and 21% (RR 0.79, 95% CI 0.66-0.94, ptrend = 0.01) lower risk of incident prediabetes, respectively, in top compared to bottom quartiles, after adjustment for confounders. High fat cheese consumption was continuously associated with lower prediabetes risk (RRservings/day 0.94, 95% CI 0.88-1.00, p = 0.04). Total dairy and other dairy types were not associated with prediabetes risk in adjusted models, irrespective of fat content (RR ~ 1). Replacing high fat cheese with alternative dairy types was not associated with prediabetes risk.Conclusion: The highest intake of high fat fermented dairy, cheese and high fat cheese were associated with a lower risk of prediabetes, whereas other dairy types were not associated. Cheese seems to be inversely associated with type 2 diabetes risk, despite high levels of saturated fatty acids and sodium.
AB - Purpose: Our aim was to investigate prospective associations of consumption of total dairy and dairy types with incident prediabetes in a Dutch population-based study.Methods: Two enrolment waves of the Hoorn Studies were harmonized, resulting in an analytic sample of 2262 participants without (pre-) diabetes at enrolment (mean age 56 ± 7.3 years; 50% male). Baseline dietary intake was assessed by validated food frequency questionnaires. Relative risks (RRs) were calculated between dairy, fermented dairy, milk, yogurt (all total/high/low fat), cream and ice cream and prediabetes. Additionally, substituting one serving/day of dairy types associated with prediabetes with alternative dairy types was analysed.Results: During a mean 6.4 ± 0.7 years of follow-up, 810 participants (35.9%) developed prediabetes. High fat fermented dairy, cheese and high fat cheese were associated with a 17% (RR 0.83, 95% CI 0.69-0.99, ptrend = 0.04), 14% (RR 0.86, 95% CI 0.73-1.02, ptrend = 0.04) and 21% (RR 0.79, 95% CI 0.66-0.94, ptrend = 0.01) lower risk of incident prediabetes, respectively, in top compared to bottom quartiles, after adjustment for confounders. High fat cheese consumption was continuously associated with lower prediabetes risk (RRservings/day 0.94, 95% CI 0.88-1.00, p = 0.04). Total dairy and other dairy types were not associated with prediabetes risk in adjusted models, irrespective of fat content (RR ~ 1). Replacing high fat cheese with alternative dairy types was not associated with prediabetes risk.Conclusion: The highest intake of high fat fermented dairy, cheese and high fat cheese were associated with a lower risk of prediabetes, whereas other dairy types were not associated. Cheese seems to be inversely associated with type 2 diabetes risk, despite high levels of saturated fatty acids and sodium.
KW - Dairy
KW - FOOD-FREQUENCY QUESTIONNAIRE
KW - GLUCOSE REGULATION
KW - HEALTHY DIET
KW - INSULIN-RESISTANCE
KW - Impaired glucose metabolism
KW - MENAQUINONES
KW - METAANALYSIS
KW - PHYLLOQUINONE
KW - Prediabetes
KW - Prospective cohort
KW - REPRODUCIBILITY
KW - RISK
KW - TYPE-2 DIABETES-MELLITUS
UR - http://www.scopus.com/inward/record.url?scp=85110458796&partnerID=8YFLogxK
U2 - 10.1007/s00394-021-02626-9
DO - 10.1007/s00394-021-02626-9
M3 - Article
C2 - 34245355
SN - 1436-6207
VL - 61
SP - 183
EP - 196
JO - European Journal of Nutrition
JF - European Journal of Nutrition
IS - 1
ER -