ArticleThe American journal of clinical nutrition2019
Changes in dairy product consumption and risk of type 2 diabetes: results from 3 large prospective cohorts of US men and women.
Article in The American journal of clinical nutrition, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 35 papers, 2 of them syntheses that pooled it.
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Who cites it
35 citing papers in PubMed, 2 syntheses or guidelines pooled it, 72 citations in OpenAlex.
- Association between dairy intake and multiple health outcomes: a scoping review of systematic reviews and meta-analyses.European journal of clinical nutrition · 2026Pooled it
- Consumption of Dairy Products and the Risk of Overweight or Obesity, Hypertension, and Type 2 Diabetes Mellitus: A Dose-Response Meta-Analysis and Systematic Review of Cohort Studies.Advances in nutrition (Bethesda, Md.) · 2022Pooled it
- Effect of dairy consumption and its fat content on glycemic control and cardiovascular disease risk factors in patients with type 2 diabetes: a randomized controlled study.The American journal of clinical nutrition · 2020Trial
- Gut microbiome in type 2 diabetes: insights from metagenomics, multi-omics, and diet-microbe interactions.Gut microbes · 2026Review
- Higher vegetable intake is associated with lower diabetes risk: cross-sectional evidence from the STEPS 2016 survey in Iran.Journal of health, population, and nutrition · 2026Article
- Dairy Intake and Type 2 Diabetes Mellitus in Iranian Older Adults: Insights From the Baseline Phase of the Birjand Longitudinal Aging Study.Endocrinology, diabetes & metabolism · 2026Article
- Effects of pre-pregnancy dairy consumption on gestational diabetes mellitus: a prospective cohort study among Chinese women.Frontiers in nutrition · 2026Article
- Long-Term Exposure to Air Pollution and Incidence of Type 2 Diabetes in the Nurses' Health Study and Nurses' Health Study II.Environmental health perspectives · 2025Article
- Dairy intake, plasma metabolome, and risk of type 2 diabetes in a population-based cohort.The American journal of clinical nutrition · 2025Article
- Role of fermented dairy products in the health benefits of a mediterranean diet.Aging clinical and experimental research · 2024Review
- Production, Composition and Nutritional Properties of Organic Milk: A Critical Review.Foods (Basel, Switzerland) · 2024Review
- Dynamics of Dairy Product Consumption, Confounding Factors, and Their Influence on the Risk of Type 2 Diabetes.International journal of preventive medicine · 2024Review
- Full-fat dairy products and cardiometabolic health outcomes: Does the dairy-fat matrix matter?Frontiers in nutrition · 2024Review
- Positive Health Outcomes Associated with Live Microbe Intake from Foods, Including Fermented Foods, Assessed using the NHANES Database.The Journal of nutrition · 2023Article
- Mechanisms of gut microbiota-immune-host interaction on glucose regulation in type 2 diabetes.Frontiers in microbiology · 2023Review
- Leveraging Observational Cohorts to Study Diet and Nutrition in Older Adults: Opportunities and Obstacles.Advances in nutrition (Bethesda, Md.) · 2022Review
- Gut microbiota and fermentation-derived branched chain hydroxy acids mediate health benefits of yogurt consumption in obese mice.Nature communications · 2022Article
- Association between dairy consumption and the risk of diabetes: A prospective cohort study from the China Health and Nutrition Survey.Frontiers in nutrition · 2022Article
- Determination of factors associated with serum cholesterol response to dairy fat consumption in overweight adults: Secondary analysis from an RCT.Frontiers in nutrition · 2022Article
- Dairy Foods: Is Its Cardiovascular Risk Profile Changing?Current atherosclerosis reports · 2022Review
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9 authors at 3 institutions in 2 countries.
Funding
Abstract
backgroundWhether changes in dairy product consumption are related to subsequent risk of type 2 diabetes (T2D) remains unknown.
objectiveWe evaluated the association of long-term changes in dairy product consumption with subsequent risk of T2D among US men and women.
methodsWe followed up 34,224 men in the Health Professionals Follow-Up Study (1986-2012), 76,531 women in the Nurses' Health Study (1986-2012), and 81,597 women in the Nurses' Health Study II (1991-2013). Changes in dairy consumption were calculated from consecutive quadrennial FFQs. Multivariable Cox proportional regression models were used to calculate HRs for T2D associated with changes in dairy product consumption. Results of the 3 cohorts were pooled using an inverse variance-weighted, fixed-effect meta-analysis.
resultsDuring 2,783,210 person-years, we documented 11,906 incident T2D cases. After adjustment for initial and changes in diet and lifestyle covariates, decreasing total dairy intake by >1.0 serving/d over a 4-y period was associated with an 11% (95% CI: 3%, 19%) higher risk of T2D in the subsequent 4 y compared with maintaining a relatively stable consumption (i.e., change in intake of ±1.0 serving/wk). Increasing yogurt consumption by >0.5 serving/d was associated with an 11% (95% CI: 4%, 18%) lower T2D risk, whereas increasing cheese consumption by >0.5 serving/d was associated with a 9% (95% CI: 2%, 16%) higher risk compared with maintaining stable intakes. Substituting 1 serving/d of yogurt or reduced-fat milk for cheese was associated with a 16% (95% CI: 10%, 22%) or 12% (95% CI: 8%, 16%) lower T2D risk, respectively.
conclusionsIncreasing yogurt consumption was associated with a moderately lower risk of T2D, whereas increasing cheese consumption was associated with a moderately higher risk among US men and women. Our study suggests that substituting yogurt or reduced-fat milk for cheese is associated with a lower risk of T2D.
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