The Journal of nutrition · 2026
Fermented Dairy Consumption and Metabolic Syndrome in Finnish Men and Women.
СтатьяНазвание и аннотация: Перевод пока не подготовлен
Обработка статьи · этапы, ошибки и управление
Загрузка состояния…
Ошибки и ограничения
История · было → стало
Состояние обновляется каждые 5 секунд, пока блок открыт. Процент показывается только там, где известен объём работы. Пауза останавливает продолжение этапа; текущий запрос к источнику может завершиться.
Wynne-Ellis Miika, Tuure Tuula, Männistö Satu, Kaartinen Niina E, Maukonen Mirkka
Аннотация
BACKGROUND: Metabolic syndrome (MetS) is a cluster of cardiovascular disease risk factors, with diet playing a key role in its prevention. Fermented dairy products may influence MetS risk, with possible sex-specific associations.
OBJECTIVES: We examined whether fermented dairy consumption was associated with MetS and its components in Finland. Associations with nonfermented and total dairy were also evaluated.
METHODS: This cross-sectional study included 5096 adults (44% men) from the National FinHealth 2017 study. Diet was assessed using a validated food frequency questionnaire. MetS was defined by Joint Interim Statement 2009 criteria. Logistic regression and analysis of covariance were adjusted for confounders.
RESULTS: MetS prevalence was 42.5% in men and 34.1% in women. In men, the highest quintile of fermented dairy (excluding cheese) consumption was associated with lower odds of MetS [odds ratio (OR): 0.72, 95% confidence interval (CI): 0.53, 0.98; P-trend = 0.018]. In women, compared with the lowest quintile, the highest quintile of cheese consumption showed inverse association and evidence of nonlinearity with MetS (OR: 0.73, 95% CI: 0.54, 1.00; P-trend = 0.046, quadratic term P value < 0.001). The nonfermented and total dairy consumption did not show significant associations with MetS in men; however, in women, the highest consumption was associated with higher odds of MetS. Among MetS components, fermented dairy was associated with lower triglycerides (TGs), and cheese with higher high-density lipoprotein (HDL) cholesterol and lower TGs in women. Nonfermented dairy was associated with adverse HDL profiles in both sexes. Dose-response analyses were consistent with the quintile-based findings, and quadratic terms indicated potential nonlinear associations.
CONCLUSIONS: In this cross-sectional analysis, associations between dairy consumption and MetS varied by sex and dairy subtype. An inverse association was observed for fermented dairy in men and for cheese in women; however, several associations were null, and in women, higher odds of MetS were observed mainly at the highest consumption of total and nonfermented dairy.
OBJECTIVES: We examined whether fermented dairy consumption was associated with MetS and its components in Finland. Associations with nonfermented and total dairy were also evaluated.
METHODS: This cross-sectional study included 5096 adults (44% men) from the National FinHealth 2017 study. Diet was assessed using a validated food frequency questionnaire. MetS was defined by Joint Interim Statement 2009 criteria. Logistic regression and analysis of covariance were adjusted for confounders.
RESULTS: MetS prevalence was 42.5% in men and 34.1% in women. In men, the highest quintile of fermented dairy (excluding cheese) consumption was associated with lower odds of MetS [odds ratio (OR): 0.72, 95% confidence interval (CI): 0.53, 0.98; P-trend = 0.018]. In women, compared with the lowest quintile, the highest quintile of cheese consumption showed inverse association and evidence of nonlinearity with MetS (OR: 0.73, 95% CI: 0.54, 1.00; P-trend = 0.046, quadratic term P value < 0.001). The nonfermented and total dairy consumption did not show significant associations with MetS in men; however, in women, the highest consumption was associated with higher odds of MetS. Among MetS components, fermented dairy was associated with lower triglycerides (TGs), and cheese with higher high-density lipoprotein (HDL) cholesterol and lower TGs in women. Nonfermented dairy was associated with adverse HDL profiles in both sexes. Dose-response analyses were consistent with the quintile-based findings, and quadratic terms indicated potential nonlinear associations.
CONCLUSIONS: In this cross-sectional analysis, associations between dairy consumption and MetS varied by sex and dairy subtype. An inverse association was observed for fermented dairy in men and for cheese in women; however, several associations were null, and in women, higher odds of MetS were observed mainly at the highest consumption of total and nonfermented dairy.