Study: Milk vs. Fermented dairy products with mortality and fracture risk
Study: Milk vs. Fermented dairy products with mortality and fracture risk
Reference
Michaëlsson K, Wolk a, Langenskiöld S, et al. Milk intake and mortality and fracture risk in women and men: cohort studies. bmj. 28. Oct. 2014; 349: G6015.
study design
Two large cohorts were administered questionnaires for frequency of food. A cohort answered a second questionnaire for frequency of food.
participant
A cohort of 61,433 women, the Swedish mammography cohort (39 years to 74 years at the beginning of the course of 1987-1990) and one of 45,339 men, the cohort of Swedish men (45 years to 79 years at the beginning of the course, 1997), both resident in medium-sized Sweden: The groups are considered representative of Sweden in their age group, Level of education and prevalence of overweight.
primary result measurements
multivariable survival models were used to determine the connection between milk consumption and time until death or break.
important knowledge
A high milk intake in both sexes is associated with a higher mortality and fracture rate in women, a higher mortality in men and a higher level of oxidative stress and inflammatory biomarkers in both groups. This pattern is not observed in fermented dairy products, which seem to be associated with a lower fracture and mortality risk.
During a medium after -observation period of 20 years, 15,541 women died and 17,252 suffered a fracture, 4,259 of which a hip fracture. In the male cohort with an average follow -up period of 11 years, 10,112 men died and 5,066 suffered a fracture, including 1,166 cases of hip fractures. In women, the adapted mortality hazard ratio (HR) for 3 or more glasses per day was 1.93 (95 % confidence interval [CI]: 1.80-2.06) compared to less than 1 glass per day. For each glass milk per day, the adjusted HR of the total mortality was 1.15 (AI: 1.13-1.17) in women and 1.03 (AI: 1.01-1.04) in men. No reduction in the fracture risk was observed for every glass of milk per day, with higher milk consumption for any fracture (HR: 1.02, KI: 1.00–1.04) or for hip fractures (HR: 1.09, AI: 1.05–1.13). ).
A positive connection between milk intake and prostaglandin f in the urine was determined.
practice implications
"Drink milk for strong bones" is a conventional nutritional advice that is already impressed in primary school, whereby the premise is that milk is rich in calcium, a key mineral for bones, so milk is obviously good for bones. Until recently, this assumption had never been tested; It hardly seemed necessary. However, milk is more than just a calcium supplement. It is a complex food with nutrient components that affect health in a way that may not be intuitive.
practitioners who may have recommended milk to improve bone health, but propose limited cheese intake due to concerns regarding the fat content should consider reversing this recommendation.
The current study indicates that milk may not be the bone structure for which it was accepted, but could also be harmful to the skeleton and general health. The authors point out that the study should be interpreted with caution in view of the observation character of their design. In particular, the results of a reverse causality can be attributed, which means that people who are already suffering from osteoporosis or have a high risk of osteoporosis may drink more milk than those who have none. However, the results show that only milk increased the fracture and mortality risk, while fermented dairy products were actually associated with fewer fractures. In addition, study participants who consumed more milk and suffered no breaks still had a higher mortality for all reasons. This reflects the results of two newer similar studies that indicate that the consumption of cheese, but not by milk, is associated with the risk of a myocardial infarction.
From the point of view of nutritional advice,
milk and dairy products have always been thrown into a pot. Why should these closely related foods have so different health effects? The authors of the study find that milk is the main source of food for D-Galactose. Experimental evidence In several animal species, indicate that chronic exposure to D-galactose is harmful to health, and the addition of D-galactose through injection or food is an established animal model for aging. 3-6 has shown that even a low dose of D-Galactose changes has been shown in animal models causes aging, including a shortened lifespan, which is caused by damage caused by oxidative stress, chronic inflammation, neurodegeneration, reduced immune response, transcriptional changes and acceleration.
The fermentation of milk reduces or eliminates D-Galactose and in some cases creates nutrients that do not occur in milk, such as vitamin k (menachinon). The study European Prospective Investigation Into Cancer and Nutrition from 2010 showed that the highest absorption of vitamin K with a risk of about 30 % reduced to fall ill and dying from cancer and that the taking of Menachinon was largely determined by the cheese consumption of the participants. In 2004 it showed that the intake of vitamin k 2
For clinicians, the current study helps to emphasize and underpin the results of several recent studies, which - albeit rarely scientifically examined - question beliefs on the nutritional value of milk products. The nature of milk and fermented dairy products in particular seems to be very different and should be viewed as such. Practitioners who may have recommended milk to improve bone health but suggest limited cheese intake due to concerns regarding the fat content should consider reversing this recommendation. For practitioners who may have warned patients against milk and dairy products because they are aware of the potentially inflammatory nature of these foods or have concerns about allergenicity, this study, along with other recent research results, suggests that it is worth considering fermented dairy products in a new perspective.
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