Dairy consumption and inflammatory profile: A cross-sectional population-based study, Sao Paulo, Brazil

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Gadotti, Tabata Natal
Norde, Marina Maintinguer
Rogero, Marcelo Macedo
Fisberg, Mauro [UNIFESP]
Fisberg, Regina Mara
Oki, Erica
Martini, Ligia Araujo
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Objectives: The aim of this study was to investigate the association between dairy product consumption and plasma inflammatory biomarkers levels among a representative sample of Brazilian adults from Sao Paulo City. Methods: Data were acquired from the Health Survey for Sao 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-a
soluble intracellular adhesion molecule
soluble vascular cell adhesion molecule, monocyte chemoattractant protein
interleukin-1 beta, -6, -8, -10, and -12
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 (P-trend = 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. (C) 2017 Published by Elsevier Inc.
Nutrition. New York, v. 48, p. 1-5, 2018.