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Dairy product consumption and incident prediabetes in Dutch middle-aged adults: The Hoorn Studies prospective cohort
Slurink,Isabel A L den Braver,Nicolette R Rutters,Femke Kupper,Nina Smeets,Tom Elders,Petra J M Beulens,Joline W J Soedamah-Muthu,Sabita S
Slurink,Isabel A L
den Braver,Nicolette R
Rutters,Femke
Kupper,Nina
Smeets,Tom
Elders,Petra J M
Beulens,Joline W J
Soedamah-Muthu,Sabita S
Abstract
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.
Description
Funding This work was supported by the Dutch Dairy Association (Nederlandse Zuivel Organisatie) to SSS-M.
Date
2022
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Research Projects
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Keywords
Dairy, FOOD-FREQUENCY QUESTIONNAIRE, GLUCOSE REGULATION, HEALTHY DIET, INSULIN-RESISTANCE, Impaired glucose metabolism, MENAQUINONES, METAANALYSIS, PHYLLOQUINONE, Prediabetes, Prospective cohort, REPRODUCIBILITY, RISK, TYPE-2 DIABETES-MELLITUS, SDG 3 - Good Health and Well-being
Citation
Slurink, I A L, den Braver, N R, Rutters, F, Kupper, N, Smeets, T, Elders, P J M, Beulens, J W J & Soedamah-Muthu, S S 2022, 'Dairy product consumption and incident prediabetes in Dutch middle-aged adults : The Hoorn Studies prospective cohort', European Journal of Nutrition, vol. 61, no. 1, pp. 183-196. https://doi.org/10.1007/s00394-021-02626-9