TABLE 2.
HRs for yogurt, hard cheeses, and total fermented dairy in relation to CVD and all-cause mortality in 4365 patients from the Alpha Omega Cohort1
| Categories of energy-adjusted dairy consumption | P value2 | |||
|---|---|---|---|---|
| 1 | 2 | 3 | ||
| CVD mortality | ||||
| Yogurt3 | ||||
| n | 1661 | 806 | 1898 | |
| Intake,4 g/d | <25 (8.1) | ≥25–50 (36.0) | ≥50 (87.5) | |
| Events | 360 | 178 | 365 | |
| Person-years | 18,141 | 8828 | 21,504 | |
| Model 15,6 | 1 | 1.00 (0.83, 1.19) | 0.80 (0.69, 0.93) | <0.01 |
| Model 26,7 | 1 | 1.05 (0.88, 1.26) | 0.84 (0.73, 0.98) | <0.01 |
| Model 36,8 | 1 | 1.05 (0.87, 1.26) | 0.86 (0.74, 0.99) | 0.01 |
| Hard cheeses9 | ||||
| n | 3043 | 916 | 406 | |
| Intake,4 g/d | <25 (12.6) | ≥25–50 (36.2) | ≥50 (61.3) | |
| Events | 631 | 183 | 89 | |
| Person-years | 33,615 | 10,337 | 4521 | |
| Model 15,6 | 1 | 0.92 (0.78, 1.08) | 1.07 (0.85, 1.33) | 0.98 |
| Model 26,7 | 1 | 0.94 (0.80, 1.11) | 1.07 (0.85, 1.33) | 0.93 |
| Model 36,8 | 1 | 0.93 (0.78, 1.10) | 1.02 (0.81, 1.29) | 0.72 |
| Total fermented dairy10 | ||||
| n | 2067 | 1020 | 1278 | |
| Intake,4 g/d | <50 (5.5) | ≥50–100 (73.6) | ≥100 (162.2) | |
| Events | 446 | 186 | 271 | |
| Person-years | 22,585 | 11,557 | 14,331 | |
| Model 15,6 | 1 | 0.81 (0.68, 0.96) | 0.93 (0.80, 1.08) | 0.28 |
| Model 26,7 | 1 | 0.84 (0.71, 1.00) | 0.95 (0.82, 1.10) | 0.40 |
| Model 36,8 | 1 | 0.85 (0.71, 1.01) | 0.95 (0.82, 1.12) | 0.45 |
| All-cause mortality | ||||
| Yogurt | ||||
| n | 1661 | 806 | 1898 | |
| Intake,4 g/d | <25 (8.1) | ≥25–50 (36.0) | ≥50 (87.5) | |
| Events | 828 | 379 | 828 | |
| Person-years | 18,141 | 8828 | 21,504 | |
| Model 15,6 | 1 | 0.92 (0.81, 1.04) | 0.80 (0.73, 0.88) | <0.0001 |
| Model 26,7 | 1 | 0.97 (0.86, 1.10) | 0.85 (0.77, 0.94) | <0.001 |
| Model 36,8 | 1 | 0.97 (0.86, 1.10) | 0.87 (0.78, 0.96) | <0.01 |
| Hard cheeses | ||||
| n | 3043 | 916 | 406 | |
| Intake,4 g/d | <25 (12.6) | ≥25–50 (36.2) | ≥50 (61.3) | |
| Events | 1429 | 422 | 184 | |
| Person-years | 33,615 | 10,337 | 4521 | |
| Model 15,6 | 1 | 0.94 (0.84, 1.05) | 0.99 (0.85, 1.14) | 0.48 |
| Model 26,7 | 1 | 0.95 (0.85, 1.06) | 1.00 (0.85, 1.16) | 0.53 |
| Model 36,8 | 1 | 0.96 (0.85, 1.07) | 0.99 (0.84, 1.16) | 0.57 |
| Total fermented dairy | ||||
| n | 2067 | 1020 | 1278 | |
| Intake,4 g/d | <50 (5.5) | ≥50–100 (73.6) | ≥100 (162.2) | |
| Events | 1021 | 433 | 581 | |
| Person-years | 22,585 | 11,557 | 14,331 | |
| Model 15,6 | 1 | 0.83 (0.74, 0.92) | 0.88 (0.79, 0.97) | <0.01 |
| Model 26,7 | 1 | 0.86 (0.77, 0.97) | 0.92 (0.83, 1.02) | 0.03 |
| Model 36,8 | 1 | 0.88 (0.78, 0.98) | 0.93 (0.84, 1.04) | 0.09 |
CVD, cardiovascular disease.
P-trend for categories was calculated by modeling the median values as a continuous variable.
Full-fat, semi skimmed, and skimmed plain yogurt.
Median in parentheses.
Adjusted for total energy intake, age, and sex.
Values are HRs (95% CIs) obtained from Cox proportional hazards models, using the lowest category as the reference.
Adjusted as model 1, plus for smoking status, physical activity, alcohol intake, diabetes, and obesity.
Adjusted as model 2, plus for intakes of whole grains, refined grains, fruits, vegetables, red and processed meat, sugar-sweetened beverages, coffee, tea, fish, and salt from foods.
Dutch regular 20%, 30%, 40%, 48% fat cheese, Parmesan, Gruyère, Emmental, and cheddar cheese.
Hard cheeses, luxury soft cheeses, curds, mozzarella, cream cheese, yogurt, buttermilk, and yogurt drinks.