Dairy consumption and inflammatory profile: A cross-sectional population-based study, São Paulo, Brazil
Methods
Data
were acquired from the Health Survey for São Paulo, a cross-sectional
population-based study. All individuals 20 to 59 y of age with complete
food consumption information (24-h dietary recall and food frequency
questionnaire) and blood sample analysis were included (N = 259). The
sample was separated into two groups according to systemic inflammatory
pattern considering plasma levels of C-reactive protein; tumor necrosis
factor-α; soluble intracellular adhesion molecule; soluble vascular cell
adhesion molecule, monocyte chemoattractant protein; interleukin-1β,
-6, -8, -10, and -12; adiponectin; leptin; and homocysteine. Multiple
logistic regression tests were conducted to estimate the odds ratio for
the inflammatory cluster across tertiles of dairy consumption.
Results
When
adjusted by age, smoking status, and energy intake the odds ratio for
the inflammatory cluster group in the highest tertile of yogurt
consumption was 0.34 (95% confidence interval [CI], 0.14–0.81) relative
to the reference tertile, demonstrating also a linear effect (Ptrend = 0.015). Cheese consumption exhibited an odds ratio of 2.49 (95% CI, 1.09–5.75) relative to the reference.
Conclusions
Increasing
yogurt consumption might have a protective effect on inflammation,
whereas cheese consumption appears to be associated with a
proinflammatory status. The results of the present study aggregate a new
perspective on existing evidence demonstrating the importance of
assessing the contribution of dairy products on diet and their effect on
the development of non-communicable diseases and associated risk
factors.
