ArticleEuropean journal of nutrition2022
Dairy product consumption reduces cardiovascular mortality: results after 8 year follow-up of ELSA-Brasil.
Article in European journal of nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers, 5 of them syntheses that pooled it.
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Who cites it
9 citing papers in PubMed, 5 syntheses or guidelines pooled it.
- The doseFrontiers in nutrition · 2026Pooled it
- Fermented foods consumption, all-cause, and cause-specific mortality: a meta-analysis of prospective cohort studies.Frontiers in nutrition · 2026Pooled it
- Fermented dairy product consumption and blood lipid levels in healthy adults: a systematic review.Frontiers in nutrition · 2025Pooled it
- A systematic review of prospective evidence linking non-alcoholic fermented food consumption with lower mortality risk.Frontiers in nutrition · 2025Pooled it
- Yogurt consumption and risk of mortality from all causes, CVD and cancer: a comprehensive systematic review and dose-response meta-analysis of cohort studies.Public health nutrition · 2023Pooled it
- Inflammatory Cytokine Responses to 6 Wks of Increased Dairy Intake in Individuals with Overweight and Obesity-A Randomized Crossover Trial.The Journal of nutrition · 2026Trial
- Joint association of dietary index for gut microbiota and weekend warrior physical activity pattern with mortality among hypertensive patients.Nutrition & metabolism · 2025Article
- Metabolic Dysfunction-Associated Steatotic Liver Disease and Sarcopenia: Influence of Habitual Food.Diagnostics (Basel, Switzerland) · 2025Article
- Article
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Authors and funding
5 authors.
Funding
Abstract
purposeTo investigate whether the consumption of dairy products and their subgroups is associated with the risk of death from cardiovascular disease (CVD) after 8-year follow-up, and verify if dairy products predict changes in high-sensitivity C-reactive protein (hs-CRP) between two follow-up visits of the Brazilian Longitudinal Study of Adult Health (ELSA-Brasil).
methodsProspective study with 6671 participants without CVD at baseline. Consumption in grams/day of total dairy, full-fat and low-fat dairy, fermented dairy, and milk was obtained through a food frequency questionnaire and categorized into sex-specific quartiles. Cox regression and linear mixed-effect models were used to estimate associations of dairy products intake with death from CVD and changes in hs-CRP levels, respectively.
resultsAfter adjustments, individuals in the 3rd and 4th quartiles of total dairy consumption presented, respectively, 62% (HR 0.38; 95% CI 0.15-0.99) and 64% (HR 0.36; 95% CI 0.14-0.94) lower hazards of death from CVD compared to the 1st quartile. Also, participants in the 4th quartile of milk consumption had 66% (HR 0.34; 95% CI 0.14-0.86) lower hazard to die from CVD, but only the 2nd quartile of full-fat dairy consumption indicated a lower hazard to die from CVD (HR 0.30; 95% CI 0.10-0.92). No association was observed between low-fat or fermented dairy products and cardiovascular mortality. Consumption of total dairy and their subgroups did not predict changes in hs-CRP levels after 4-year follow-up.
conclusionResults suggest beneficial effects of total dairy and milk, but only low-to-moderate full-fat dairy consumption, on the risk of death from CVD. Assuming true effects, public policies should encourage the consumption of dairy products, especially milk.
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