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Dairy product intake and risk of coronary heart disease mortality.

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Dairy consumption has been postulated to increase the risk of coronary heart disease (CHD) because of elevated contents of cholesterol and saturated fatty acids. Studies about dairy and CHD risk have been inconclusive so far, possibly due to different types of dairy fat consumption. There is increasing research regarding the effects of dairy intake on CHD risk factors, but Dairy consumption has been postulated to increase the risk of coronary heart disease (CHD) because of elevated contents of cholesterol and saturated fatty acids. Studies about dairy and CHD risk have been inconclusive so far, possibly due to different types of dairy fat consumption. There is increasing research regarding the effects of dairy intake on CHD risk factors, but little advance on the understanding of the direct influence of dairy intake on CHD.;This dissertation examines the hypotheses that dairy product intake is inversely associated with risk of CHD mortality, and that the relationship between dairy and CHD may be better predicted by dairy fat intake rather than total dairy intake. We explored plasma biomarkers of dairy fat intake, and evaluated whether higher concentrations of these biomarkers are associated with a reduced risk of fatal CHD.;We used cohort analysis in 10,555 men and women in the Campaign against Cancer and Heart Disease Study (1989-2002). Dairy intake was estimated using a Block food frequency questionnaire. We used a case-cohort design in 517 fatal CHD cases and 515 subcohort controls randomly selected from the baseline total cohort. Fatty acids were measured in frozen plasma collected at baseline. We used Cox and weighted Cox proportional hazard models to estimate hazard ratios of coronary heart disease.;The main findings are: intake of total dairy products may not be associated with an increased CHD mortality; intake of high-fat dairy products may reduce the risk of fatal CHD; and intake of low-fat dairy products may increase the risk of CHD death. Plasma contents of pentadecanoic acid and conjugated linoleic acid may be used as biomarkers of dairy fat intake. Dairy fat intake is not associated with an increased risk of fatal CHD. Further research is warranted to confirm the association between the intake of dairy products with various fat content and CHD risk, and to explore biomarkers of overall dairy product intake.


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Dairy consumption has been postulated to increase the risk of coronary heart disease (CHD) because of elevated contents of cholesterol and saturated fatty acids. Studies about dairy and CHD risk have been inconclusive so far, possibly due to different types of dairy fat consumption. There is increasing research regarding the effects of dairy intake on CHD risk factors, but Dairy consumption has been postulated to increase the risk of coronary heart disease (CHD) because of elevated contents of cholesterol and saturated fatty acids. Studies about dairy and CHD risk have been inconclusive so far, possibly due to different types of dairy fat consumption. There is increasing research regarding the effects of dairy intake on CHD risk factors, but little advance on the understanding of the direct influence of dairy intake on CHD.;This dissertation examines the hypotheses that dairy product intake is inversely associated with risk of CHD mortality, and that the relationship between dairy and CHD may be better predicted by dairy fat intake rather than total dairy intake. We explored plasma biomarkers of dairy fat intake, and evaluated whether higher concentrations of these biomarkers are associated with a reduced risk of fatal CHD.;We used cohort analysis in 10,555 men and women in the Campaign against Cancer and Heart Disease Study (1989-2002). Dairy intake was estimated using a Block food frequency questionnaire. We used a case-cohort design in 517 fatal CHD cases and 515 subcohort controls randomly selected from the baseline total cohort. Fatty acids were measured in frozen plasma collected at baseline. We used Cox and weighted Cox proportional hazard models to estimate hazard ratios of coronary heart disease.;The main findings are: intake of total dairy products may not be associated with an increased CHD mortality; intake of high-fat dairy products may reduce the risk of fatal CHD; and intake of low-fat dairy products may increase the risk of CHD death. Plasma contents of pentadecanoic acid and conjugated linoleic acid may be used as biomarkers of dairy fat intake. Dairy fat intake is not associated with an increased risk of fatal CHD. Further research is warranted to confirm the association between the intake of dairy products with various fat content and CHD risk, and to explore biomarkers of overall dairy product intake.

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