ArticleNutrients2022
Milk and Fermented Milk Consumption and Risk of Stroke: Longitudinal Study.
Article in Nutrients, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers, 2 of them syntheses that pooled it.
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Who cites it
7 citing papers in PubMed, 2 syntheses or guidelines pooled it, 10 citations in OpenAlex.
- Dairy Consumption and Risk of Cardiovascular and Bone Health Outcomes in Adults: An Umbrella Review and Updated Meta-Analyses.Nutrients · 2025Pooled it
- A global analysis of dairy consumption and incident cardiovascular disease.Nature communications · 2025Pooled it
- Current Research in Fermented Foods: Bridging Tradition and Science.Advances in nutrition (Bethesda, Md.) · 2025Review
- Fermented dairy products intake and stroke risk: analyses of NHANES 2007-2018 data.Frontiers in nutrition · 2025Article
- High consumption of dairy products and risk of major adverse coronary events and stroke in a Swedish population.The British journal of nutrition · 2024Article
- A Literature Database Review of the Competitive Factors That Influence the Production and Use of Whey in the Brazilian Dairy Industry.Foods (Basel, Switzerland) · 2023Review
- Saturated fats, dairy foods and cardiovascular health: No longer a curious paradox?Nutrition bulletin · 2022Review
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
Abstract
The role of milk and fermented milk consumption in stroke risk is unclear. We investigated associations of time-updated information on milk and fermented milk consumption (1997 and 2009) with total stroke, cerebral infarction, and hemorrhagic stroke risk among 79,618 Swedish women and men (mean age 61.3 years). During a mean follow-up of 17.7 years, we identified 9735 incident cases of total stroke, of which 7573 were cerebral infarctions, 1470 hemorrhagic strokes, and 692 unspecified strokes. Compared with an intake of 100 g/day of milk, the multivariable-adjusted hazard ratios (95% confidence interval) of cerebral infarction were 1.05 (1.02-1.08) for 0 g/day, 0.97 (0.95-0.99) for 200 g/day, 0.96 (0.92-1.00) for 400 g/day, 0.98 (0.94-1.03) for 600 g/day, and 1.01 (0.94-1.07) for 800 g/day. Corresponding estimates for hemorrhagic stroke were 0.98 (0.91-1.05) for 0 g/day, 1.02 (0.97-1.07) for 200 g/day, 1.07 (0.98-1.17) for 400 g/day, 1.13 (1.02-1.25) for 600 g/day, and 1.19 (1.03-1.36) for 800 g/day. No associations were observed between milk consumption and total stroke or for fermented milk consumption and any of the stroke outcomes. Higher long-term milk consumption based on repeated measures of intake was weakly and non-linearly associated with cerebral infarction, and was directly associated with hemorrhagic stroke.
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Registered trials
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