Yogurt consumption in relation to mortality from cardiovascular disease, cancer, and all causes: a prospective investigation in 2 cohorts of US women and men
Menée à partir des données des cohortes "the Nurses’ Health Study" et "the Health Professionals Follow-Up Study" portant sur 82 348 femmes et 40 278 hommes (durée de suivi : 3 354 957 personnes-années), cette étude analyse l'association entre une consommation régulière de yaourts et la mortalité toutes causes confondues et par cancer (nombre de décès : 20 831 femmes, 12 397 hommes)
Although a link between regular yogurt consumption and mortality appears plausible, data are sparse and have yielded inconsistent results.We examined the association between regular yogurt consumption and risk of all-cause and cause-specific mortality among US women and men.A total of 82,348 women in the Nurses’ Health Study and 40,278 men in the Health Professionals Follow-Up Study without a history of cardiovascular disease (CVD) and cancer in 1980 (women) or 1986 (men) were followed up until 2012. Yogurt consumption was assessed by updated validated FFQs.During 3,354,957 person-years of follow-up, 20,831 women and 12,397 men died. Compared with no yogurt consumption, the multivariable-adjusted HRs (95% CIs) of mortality were 0.89 (0.86, 0.93), 0.85 (0.81, 0.89), 0.88 (0.84, 0.91), and 0.91 (0.85, 0.98) for ≤1–3 servings/mo, 1 serving/wk, 2–4 servings/wk, and >4 servings/wk in women (P-trend = 0.34), respectively. For men, the corresponding HRs (95% CIs) were 0.99 (0.94, 1.03), 0.98 (0.91, 1.05), 1.04 (0.98, 1.10), and 1.05 (0.95, 1.16), respectively. We further noted inverse associations for cancer mortality (multivariable-adjusted HR comparing extreme categories: 0.87; 95% CI: 0.78, 0.98; P-trend = 0.04) and CVD mortality (HR: 0.92; 95% CI: 0.79, 1.08; P-trend = 0.41) in women, although the latter was attenuated in the multivariable-adjusted model. Replacement of 1 serving/d of yogurt with 1 serving/d of nuts (women and men) or whole grains (women) was associated with a lower risk of all-cause mortality, whereas replacement of yogurt with red meat, processed meat (women and men), and milk or other dairy foods (women) was associated with a greater mortality.In our study, regular yogurt consumption was related to lower mortality risk among women. Given that no clear dose–response relation was apparent, this result must be interpreted with caution.