Decreased risk of all-cause and heart-specific mortality is associated with low-fat or skimmed milk consumption compared with whole milk intake: A cohort study. Issue 11 (November 2021)

• Record Type: Journal Article
• Authors: Wang, Shanjie; Liu, Yige; Cai, Hengxuan; Li, Yi; Zhang, Xiaoyuan; Liu, Jinxin; Sun, Rong; Fang, Shaohong; Yu, Bo
• Is Part Of: Clinical nutrition. Volume 40:Issue 11(2021)
• Page Start: 5568
• Page End: 5575
• Publication Date: 2021-11
• Subjects: Dairy fat -- Low-fat -- Milk -- Cardiovascular health -- Mortality; Critically ill -- Nutrition -- Periodicals; Diet therapy -- Periodicals; Parenteral feeding -- Periodicals; Enteral feeding -- Periodicals; Enteral Nutrition -- Periodicals; Parenteral Nutrition -- Periodicals; Metabolism -- Periodicals; Diétothérapie -- Périodiques; Alimentation parentérale -- Périodiques; Alimentation entérale -- Périodiques; Nutrition -- Périodiques; Diet therapy; Enteral feeding; Nutrition; Parenteral feeding; Electronic journals; Periodicals; Electronic journals; 615.854
• DOI: 10.1016/j.clnu.2021.09.012
• Languages: English
• ISSNs: 0261-5614

Abstract

Summary: Background&aims: It is controversial to preferentially choose low-fat milk or full-fat items. This study aimed to investigate the association of total and cause-specific mortality with 2 g/100 g or ≤ 1 g/100 g low-fat milk consumption compared with whole milk in general population. Methods: Overall, 29, 283 adults aged ≥20 years from US National Health and Nutrition Examination Survey 1999–2014 were recruited with a median follow-up of 8.3 years. The types of milk consumption at baseline (e.g., whole-fat, 2 g/100 g low-fat, and ≤1 g/100 g low-fat) were reported during in-house interviews. Hazard ratios for the associations between milk types and mortality were assessed with the weighted Cox proportional regression. Results: During 241, 572 person-years of follow-up, 4170 deaths occurred including 730 heart disease-related deaths and 846 cancer deaths. Consumption of milk contained lower fat exhibited an inverse association with total and cardiovascular mortality after multivariable adjustment. Compared with participants consuming whole-fat milk, those consuming 2 g/100 g or ≤1 g/100 g low-fat milk had a 14%–22% decrease in total mortality (p trend ≤0.001). Individuals consuming 2 g/100 g and ≤1 g/100 g low-fat milk had hazard ratios (95%CI) of 0.73 (0.55–0.97) and 0.67 (0.49–0.91) for heart-related mortality (p trend = 0.009). No significant difference was noted between whole-fat and lower-fat milk for mortality due to cancer, Alzheimer's disease, or diabetes mellitus. A similar trend was noted in the stratification and sensitivity analyses. Conclusion: Compared with whole milk, low-fat or skim milk intake was associated with reduced total and heart-related mortality. Low-fat milk may be more conducive than whole milk for promoting cardiovascular health in general adults.