Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/52620
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dc.contributor.authorDíaz-López, Andrésen_US
dc.contributor.authorBulló, Mònicaen_US
dc.contributor.authorMartínez-González, Miguel A.en_US
dc.contributor.authorCorella, Doloresen_US
dc.contributor.authorEstruch, Ramonen_US
dc.contributor.authorFitó, Montserraten_US
dc.contributor.authorGómez-Gracia, Enriqueen_US
dc.contributor.authorFiol, Miquelen_US
dc.contributor.authorGarcía de la Corte, Francisco Javieren_US
dc.contributor.authorRos, Emilioen_US
dc.contributor.authorBabio, Nancyen_US
dc.contributor.authorSerra-Majem, Lluísen_US
dc.contributor.authorPintó, Xavieren_US
dc.contributor.authorMuñoz, Miguel Ángelen_US
dc.contributor.authorFrancés, Franciscoen_US
dc.contributor.authorBuil-Cosiales, Pilaren_US
dc.contributor.authorSalas-Salvadó, Jordien_US
dc.date.accessioned2018-12-05T10:18:18Z-
dc.date.available2018-12-05T10:18:18Z-
dc.date.issued2016en_US
dc.identifier.issn1436-6207en_US
dc.identifier.urihttp://hdl.handle.net/10553/52620-
dc.description.abstractPurpose: The possible effects of dairy consumption on diabetes prevention remain controversial. The aim of this study was to investigate the association between the dairy consumption and type 2 diabetes (T2D) risk in an elderly Mediterranean population at high cardiovascular risk. Methods: We prospectively followed 3,454 non-diabetic individuals from the PREDIMED study. Dairy consumption was assessed at baseline and yearly using food frequency questionnaires and categorized into total, low-fat, whole-fat, and subgroups: milk, yogurt, cheeses, fermented dairy, concentrated full fat, and processed dairy. Hazard ratios (HRs) were calculated using Cox proportional hazards regression models. Results: During a median follow-up of 4.1 years, we documented 270 incident T2D cases. After multivariate adjustment, total dairy product consumption was inversely associated with T2D risk [0.68 (95 % CI 0.47–0.98); P-trend = .040]. This association appeared to be mainly attributed to low-fat dairy; the multivariate HRs (95 % CIs) comparing the highest versus the lowest tertile consumption were 0.65 (0.45–0.94) for low-fat dairy products and 0.67 (0.46–0.95) for low-fat milk (both P-trend <.05). Total yogurt consumption was associated with a lower T2D risk [HR 0.60 (0.42–0.86); P-trend = .002]. An increased consumption of total low-fat dairy and total yogurt during the follow-up was inversely associated with T2D; HRs were 0.50 (0.29–0.85), 0.44 (0.26–0.75), and 0.55 (0.33–0.93), respectively. Substituting one serving/day of a combination of biscuits and chocolate and whole grain biscuits and homemade pastries for one serving/day of yogurt was associated with a 40 and 45 % lower risk of T2D, respectively. No significant associations were found for the other dairy subgroups (cheese, concentrated full fat, and processed dairy products). Conclusions: A healthy dietary pattern incorporating a high consumption of dairy products and particularly yogurt may be protective against T2D in older adults at high cardiovascular risk.en_US
dc.languageengen_US
dc.relation.ispartofEuropean Journal of Nutritionen_US
dc.sourceEuropean Journal of Nutrition [ISSN 1436-6207], v. 55 (1), p. 349-360en_US
dc.subject3206 Ciencias de la nutriciónen_US
dc.subject.otherDairyen_US
dc.subject.otherOlder adultsen_US
dc.subject.otherPREDIMEDen_US
dc.subject.otherType 2 diabetesen_US
dc.subject.otherYogurten_US
dc.titleDairy product consumption and risk of type 2 diabetes in an elderly Spanish Mediterranean population at high cardiovascular risken_US
dc.typeinfo:eu-repo/semantics/Articlees
dc.typeArticlees
dc.identifier.doi10.1007/s00394-015-0855-8
dc.identifier.scopus84957443009
dc.contributor.authorscopusid55195487000
dc.contributor.authorscopusid6602243634
dc.contributor.authorscopusid7004290629
dc.contributor.authorscopusid7003570538
dc.contributor.authorscopusid7005989830
dc.contributor.authorscopusid6602891390
dc.contributor.authorscopusid57202571697
dc.contributor.authorscopusid7005315313
dc.contributor.authorscopusid6506221500
dc.contributor.authorscopusid35474202600
dc.contributor.authorscopusid24279242400
dc.contributor.authorscopusid35596972100
dc.contributor.authorscopusid7004430064
dc.contributor.authorscopusid57207272093
dc.contributor.authorscopusid8544359400
dc.contributor.authorscopusid26029100700
dc.contributor.authorscopusid7003357665
dc.description.lastpage360-
dc.identifier.issue1-
dc.description.firstpage349-
dc.relation.volume55-
dc.investigacionCiencias de la Saluden_US
dc.type2Artículoen_US
dc.date.coverdateFebrero 2016
dc.identifier.ulpgces
dc.description.sjr1,267
dc.description.jcr4,37
dc.description.sjrqQ1
dc.description.jcrqQ1
item.fulltextSin texto completo-
item.grantfulltextnone-
crisitem.author.deptNutrición-
crisitem.author.deptIU de Investigaciones Biomédicas y Sanitarias-
crisitem.author.deptDepartamento de Ciencias Clínicas-
crisitem.author.orcid0000-0002-9658-9061-
crisitem.author.parentorgIU de Investigaciones Biomédicas y Sanitarias-
crisitem.author.fullNameSerra Majem, Luis-
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