Assessing the association between dairy consumption and the 10-year Framingham Risk Score in women

Abstract

PurposeCardiovascular diseases are a significant health concern for women in Iran, with previous research suggesting a potential link between dairy consumption and these diseases. This study aims to explore the relationship between the consumption of various dairy products and cardiovascular risk factors, as well as the Framingham Risk Score (FRS) among Iranian women. Various dairy products, including milk, yogurt, cheese, and drinkable yoghurt (dough), were considered, with a focus on dairy fat content (low-fat vs. high fat). MethodsIn this cross-sectional study, 371 women aged 18 to 50 years were recruited. Dietary intake was assessed using a validated and reliable food frequency questionnaire. FRS was then employed to estimate each participant's 10-year risk of developing cardiovascular diseases. ResultsAfter adjusting for confounding variables, participants in the highest tertile of low-fat dairy consumption had significantly lower FRS compared to those in the lowest tertile (FRS: -0.26 +/- 0.30 vs. 1.06 +/- 0.29, P < 0.0001). Higher yogurt consumption was associated with a significantly lower likelihood of having high triglycerides (TAG) (OR: 0.05, 95 CI: 0.003-1.09, P = 0.02) and high LDL-C (OR: 0.19, 95 CI: 0.01-3.2, P = 0.003). Participants in the highest tertile of cheese consumption had significantly lower odds of high fasting blood sugar (FBS) (OR: 0.35, 95 CI: 0.07-1.62, P = 0.001) and high TAG (OR: 0.05, 95 CI: 0.003-1.09, P = 0.04). Additionally, consumption of drinkable yogurt (dough) and high-fat dairy products was inversely associated with LDL-C levels (OR: 0.19, 95 CI: 0.01-3.2, P < 0.0001 and P = 0.02, respectively). ConclusionOur findings suggest that both high-fat and low-fat dairy consumption are associated with beneficial cardiovascular effects. Higher low-fat dairy, is associated with lower FRS, indicating a reduced 10-year cardiovascular disease risk among women. Additionally, yogurt and cheese consumption were linked to improved lipid profiles, including lower triglycerides and LDL-C levels, which are key contributors to cardiovascular risk. These findings highlight the potential cardioprotective role of dairy consumption, supporting the need for further research to better understand its long-term impact on cardiovascular health.