Effect of Milk and Cultured Milk Products on Type 2 Diabetes: A Global Systematic Review and Meta-analysis of Prospective Cohort Studies

IF 1.8 4区综合性期刊 Q2 MULTIDISCIPLINARY SCIENCES Journal of the Indian Institute of Science Pub Date : 2023-07-04 DOI:10.1007/s41745-023-00396-3

Viswanathan Mohan, Kuzhandhaivelu Abirami, Valangaiman Sriram Manasa, Anandakumar Amutha, Balaji Bhavadharini, Rinky Rajput, Nagarajan Lakshmipriya, Chowdary Sruthi, Ranjit Mohan Anjana, Ranjit Unnikrishnan, Sudha Vasudevan, Kamala Krishnaswamy

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Abstract

Background

Dairy products have been used for centuries and were generally believed to be healthy. Recently, dairy products have been implicated in the rise of non-communicable diseases especially new onset type 2 diabetes (T2D). However, the available data have been inconsistent.

Objective

To perform a systematic review and meta-analysis of all the available prospective studies on the effect of dairy products with incident (new onset) T2D.

Methods

A total of 3009 articles were retrieved from PubMed, Scopus, Medline and Science Direct from January 2000 to March 2022 from which 27 prospective cohort studies were included. We classified dairy products as ‘total dairy’ and ‘total milk’ and further stratified them based on their fat content and fermentation. A subgroup analysis was conducted in people of Asian and Western ethnicity.

Results

Globally, total dairy products [Relative risk (RR) − 0.14; 95% Confidence Interval (CI) − 0.23; − 0.05; I² = 30%], total fermented dairy [RR − 0.08; 95% CI − 0.16; − 0.00; I² = 41%], and plain yogurt [RR − 0.08; 95% CI − 0.15; − 0.01; I² = 34%] were inversely associated with incident T2D. Other dairy products including low and high fat total dairy products, low and high fat milk and cheese had a neutral effect with no significant association with T2D. Subgroup analysis by ethnicity suggested similar findings with total dairy products and milk having protective effects on T2D among the Asian population while fermented dairy products were protective against T2D in western populations. Among the fermented dairy products, plain yogurt, in particular, showed protection against T2D across both ethnicities. Further, subgroup analysis by age showed that the consumption of high fat dairy predisposed younger adults to T2D.

Conclusion

Total and fermented dairy products, particularly plain yogurt, are protective against new onset T2D while milk, cheese and other dairy products have a neutral effect with no effect on incident T2D.

Study Registration Number

This protocol was registered on the International Prospective Register of Systematic Reviews, PROSPERO (CRD42021249202).

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牛奶和培养乳制品对2型糖尿病的影响:前瞻性队列研究的全球系统回顾和荟萃分析

乳制品已经使用了几个世纪，人们普遍认为乳制品是健康的。最近，乳制品与非传染性疾病的增加，特别是新发2型糖尿病(T2D)有关。然而，现有的数据并不一致。目的对所有关于乳制品对新发T2D影响的前瞻性研究进行系统回顾和荟萃分析。方法检索PubMed、Scopus、Medline和Science Direct数据库2000年1月至2022年3月共3009篇文献，其中纳入前瞻性队列研究27篇。我们将乳制品分为“全乳”和“全乳”，并根据它们的脂肪含量和发酵进一步分层。在亚洲和西方种族的人群中进行了亚组分析。结果:在全球范围内，总乳制品[相对风险(RR) - 0.14;95%置信区间(CI)−0.23;−0.05;I2 = 30%]，总发酵乳[RR−0.08;95% ci−0.16;−0.00;I2 = 41%]，纯酸奶[RR−0.08;95% ci−0.15;−0.01;I2 = 34%]与T2D的发生呈负相关。其他乳制品，包括低脂和高脂总乳制品，低脂和高脂牛奶和奶酪，对T2D的影响是中性的，与T2D没有显著的关联。按种族划分的亚组分析也显示出类似的结果，在亚洲人群中，乳制品和牛奶对T2D有保护作用，而在西方人群中，发酵乳制品对T2D有保护作用。在发酵乳制品中，纯酸奶在两个种族中都显示出对T2D的保护作用。此外，按年龄划分的亚组分析表明，高脂肪乳制品的消费使年轻人易患糖尿病。结论全乳制品和发酵乳制品，尤其是原味酸奶，对新发T2D有保护作用，而牛奶、奶酪等乳制品对新发T2D无影响。本方案已在普洛斯彼罗国际前瞻性系统评价登记册上注册(CRD42021249202)。

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来源期刊

Journal of the Indian Institute of Science MULTIDISCIPLINARY SCIENCES-

CiteScore

4.30

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0.00%

发文量

期刊介绍： Started in 1914 as the second scientific journal to be published from India, the Journal of the Indian Institute of Science became a multidisciplinary reviews journal covering all disciplines of science, engineering and technology in 2007. Since then each issue is devoted to a specific topic of contemporary research interest and guest-edited by eminent researchers. Authors selected by the Guest Editor(s) and/or the Editorial Board are invited to submit their review articles; each issue is expected to serve as a state-of-the-art review of a topic from multiple viewpoints.