Dairy consumption, cardiovascular risk factors and inflammation in elderly subjects

Publish Year: 1394
نوع سند: مقاله ژورنالی
زبان: English
View: 26

This Paper With 9 Page And PDF Format Ready To Download

  • Certificate
  • من نویسنده این مقاله هستم

این Paper در بخشهای موضوعی زیر دسته بندی شده است:

استخراج به نرم افزارهای پژوهشی:

لینک ثابت به این Paper:

شناسه ملی سند علمی:

JR_RYA-11-6_003

تاریخ نمایه سازی: 2 شهریور 1401

Abstract:

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 ۱۰۷ elderly individuals who aged ۶۰-۷۸ 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 ۵۸۸.۰۲ ± ۴۱۸.۸۸ g/d and ۶۳.۲۲ ± ۶.۹۲ 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): ۲.۱۹, ۹۵% confidence interval (CI): ۰.۵۴, ۸.۸۶; P = ۰.۵۲۰] and elevated hs-CRP (OR: ۱.۵۴, ۹۵% CI: ۰.۳۷, ۶.۳۵; P = ۰.۵۵۰). 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.

Authors

Nafiseh Rashidi Pour Fard

‎Shahid Motahari Hospital, Fooladshahr, Isfahan, Iran

Majid Karimi

‎Shahid Motahari Hospital, Fooladshahr, Isfahan, Iran

Mohammad Hassan Baghaei

‎Shahid Motahari Hospital, Fooladshahr, Isfahan, Iran

Fahimeh Haghighatdoost

Food Security Research Center and Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of ‎Medical Sciences, Isfahan, Iran

Mohammad Hossein Rouhani

Food Security Research Center and Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of ‎Medical Sciences, Isfahan, Iran

Ahmad Esmaillzadeh

Food Security Research Center and Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University ‎of ‎Medical Sciences, Isfahan AND Department of Community Nutrition, School of Nutritional Sciences and Dietetics,

Leila Azadbakht

Food Security Research Center and Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University ‎of ‎Medical Sciences, Isfahan AND Department of Community Nutrition, School of Nutritional Sciences and Dietetics,