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Changes in intake of dairy product subgroups and risk of type 2 diabetes: modelling specified food substitutions in the Danish Diet, Cancer and Health cohort.
- Source :
- European Journal of Nutrition; Sep2021, Vol. 60 Issue 6, p3449-3459, 11p, 1 Diagram, 1 Chart, 2 Graphs
- Publication Year :
- 2021
-
Abstract
- Purpose: We investigated the association between an increased intake of one dairy product subgroup at the expense of another within a 5-year period and the subsequent 10-year risk of type 2 diabetes. Methods: The cohort included 39,393 adults with two measurements of diet assessed using food frequency questionnaires (FFQ) administered in 1993–1997 and 1999–2003. Dairy products were milk (skimmed, semi-skimmed, whole fat), buttermilk, low-fat yogurt, whole-fat yogurt, cheese and butter. Type 2 diabetes cases were ascertained from the Danish National Diabetes Register. The pseudo-observation method was used to calculate risk differences (RD) with 95% confidence intervals (CI). The data were analysed in age strata to fulfil the assumption of independent entry. Results: Among participants aged 56–59 years at completion of the follow-up FFQ, increased intake of whole-fat yogurt in place of skimmed, semi-skimmed or whole-fat milk was associated with a reduced risk (RD% [95% CI]: − 0.8% [− 1.3, − 0.2]; − 0.6% [− 1,1, − 0.1]; − 0.7 [− 1.2, − 0.1]; per 50 g/d, respectively). Among participants aged 60–64 and 65–72, substitution of skimmed milk for semi-skimmed milk was associated with an increased risk of type 2 diabetes (0.5% [0.2, 0.7]; 0.4% [0.1, 0.7]; per 50 g/d, respectively). Similar patterns of associations were found after adjustment for potential mediators. Conclusion: Our results suggest that substitution of whole-fat yogurt for milk among those aged 56–59 decreases risk of type 2 diabetes and substitution of skimmed milk for semi-skimmed milk may increase the risk among those aged 60–64 and 65–72. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 14366207
- Volume :
- 60
- Issue :
- 6
- Database :
- Complementary Index
- Journal :
- European Journal of Nutrition
- Publication Type :
- Academic Journal
- Accession number :
- 151838159
- Full Text :
- https://doi.org/10.1007/s00394-021-02524-0