Dairy product consumption and hypertension risk in a prospective French cohort of women
作者: Paola VillaverdeMartin LajousConor-James MacDonaldGuy FagherazziMarie-Christine Boutron-RuaultFabrice Bonnet
作者单位: 1Center for Research on Population Health, INSP (Instituto Nacional de Salud Pública), Cuernavaca, Mexico
2Université Paris-Saclay, Villejuif, France
3Université Paris-Sud, Villejuif, France
4Center for Research in Epidemiology and Population Health (CESP), Institut Gustave Roussy, INSERM (Institut National de la Santé et de la Recherche Médicale) U1018, Villejuif, France
5Department of Global Health and Population, Harvard T.H. Chan School of Public Health, Boston, MA, United States of America
6Department of Population Health, Luxembourg Institute of Health, Strassen, Luxembourg
7Groupe hospitalier Paris St-Joseph, Paris, France
刊名: Nutrition Journal, 2020, Vol.19 (4), pp.135-147
来源数据库: Springer Nature Journal
DOI: 10.1186/s12937-020-0527-2
关键词: Dairy productsProcessed cheeseYoghurtHypertensionWomenEpidemiologyProspective studies
英文摘要: Abstract(#br)Background(#br)Among potentially modifiable factors, dairy product consumption has been inconsistently associated with hypertension risk. The objective of this study was to investigate the relation between dairy product consumption and the risk of hypertension among middle-aged women. Methods(#br)In a prospective cohort of 40,526 French women, there were 9340 new cases of hypertension after an average 12.2 years of follow up. Consumptions of milk, yogurt, and types of cheese were assessed at baseline using a validated dietary questionnaire. Hazard ratios (HRs) and 95% confidence intervals (95% CI) for hypertension were estimated with multivariate Cox models with age as the time scale. Results(#br)The mean dairy consumption was 2.2 + 1.2 servings/day, as cottage cheese (0.2 +...
全文获取路径: Springer Nature  (合作)
影响因子:2.648 (2012)