Dairy products consumption and the risk of hypertension in adults: An updated systematic review and dose-response meta-analysis of prospective cohort studies.

AIMS: With an increase in the number of published prospective cohort studies, we sought to summarize the relationship between dairy products consumption and the risk of hypertension (HTN). DATA SYNTHESIS: We searched PubMed, Web of Science, Embase, Science direct, and Scopus. Pooled RRs and 95% CIs were calculated using a random effects model. The certainty of the evidence was assessed by Grading of Recommendations Assessment, Development and Evaluation (GRADE). Sixteen studies were included in the current meta-analysis. We found an inverse association between total dairy products (RR = 0.90; 95% CI: 0.87, 0.94; n = 16), low-fat dairy products (RR = 0.86; 95% CI: 0.77, 0.96; n = 8), milk (RR = 0.94; 95% CI: 0.90, 0.99; n = 11), and fermented dairy (RR = 0.95; 95% CI: 0.91, 0.99; n = 8) consumption and the risk of HTN. However, in subgroup analysis, despite a significant association for total dairy products in women, Americans, longer and larger studies, and self-reported HTN, no associations were found in males, Europeans, or Asians, and studies which followed participants for <10 years or had <3000 participants or measured HTN. Dose-response analysis revealed a non-linear association between total dairy products and milk consumption and the risk of HTN, but a linear association for low-fat dairy products. CONCLUSIONS: Higher dairy products consumption was associated with reduced risk of HTN. This association was dependent on sex, geographical region of study, and the stage of HTN. However, the certainty of the evidence was graded either as low or very low.

Dietary patterns and frailty: a systematic review and meta-analysis.

CONTEXT: Assessing the relationship between single nutrients and frailty fails to take into consideration the interactions between nutrients. An increasing number of investigations in recent years have evaluated the association between dietary patterns and frailty. OBJECTIVE: This systematic review and meta-analysis was conducted to summarize the association between dietary patterns and frailty. DATA SOURCES: PubMed, Scopus, and Google Scholar were searched for epidemiological studies published up to April 2018 that assessed the association between dietary patterns and frailty. STUDY SELECTION: Cohort or cross-sectional studies that examined dietary patterns via an a priori or an a posteriori method in relation to risk of frailty without considering any specific age range were included. Studies were excluded if they examined single nutrients, single foods, or single food groups. DATA EXTRACTION: Pooled effect sizes of eligible studies and their corresponding 95%CIs were estimated using random-effects models. When publication bias was present, trim and fill analysis was conducted to adjust the pooled effect. RESULTS: A total of 13 studies with 15 effect sizes were identified. Results from 9 cohort and cross-sectional studies were included in the meta-analysis. Higher adherence to a healthy dietary pattern was associated with lower odds of frailty (odds ratio = 0.69; 95%CI, 0.57-0.84; P < 0.0001; I2 =92.1%; P for heterogeneity < 0.0001). CONCLUSIONS: The findings suggest that a diet high in fruit, vegetables, and whole grains may be associated with reduced risk of frailty. Nevertheless, additional longitudinal studies are needed to confirm the association of dietary patterns with frailty.

Dairy consumption, cardiovascular risk factors and inflammation in elderly subjects.

BACKGROUND: Previous epidemiological studies of dairy product consumption and health outcomes have reported mixed findings. Despite increasing in life expectancy, scarce data are available in this field in elderly individuals. We tested the hypothesis that greater dairy intake is associated with lower high sensitive C-reactive protein (hs-CRP) level and better lipid profile and glycemic control. METHODS: This cross-sectional study was undertaken on 107 elderly individuals who aged 60-78 years. Usual dietary intakes were assessed by means of a validated food frequency questionnaire (FFQ). Anthropometric measures and biochemical markers were determined using standard protocols. RESULTS: The reported mean ± standard deviation (SD) of daily intake of dairy products and age were 588.02 ± 418.88 g/d and 63.22 ± 6.92 years, respectively. After control for demographic characteristics and dietary intakes, dairy consumption was not significantly related to the increased risk of insulin resistance [Odds ratio (OR): 2.19, 95% confidence interval (CI): 0.54, 8.86; P = 0.520] and elevated hs-CRP (OR: 1.54, 95% CI: 0.37, 6.35; P = 0.550). Participants in the top tertile of dairy had greater, but statistically not a significant risk of elevated triglyceride (TG), total cholesterol and low-density lipoprotein cholesterol (LDL-C). No significant relations were seen for hs-CRP, insulin resistance and lipid profile across tertiles of dairy products. CONCLUSION: In this elderly population, total dairy consumption was not associated with inflammatory biomarkers levels and other cardiometabolic risk factors.