{"title":"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","authors":"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","doi":"10.1007/s41745-023-00396-3","DOIUrl":null,"url":null,"abstract":"<div><h3>Background</h3><p>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.</p><h3>Objective</h3><p>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.</p><h3>Methods</h3><p>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.</p><h3>Results</h3><p>Globally, total dairy products [Relative risk (RR) − 0.14; 95% Confidence Interval (CI) − 0.23; − 0.05; <i>I</i><sup>2</sup> = 30%], total fermented dairy [RR − 0.08; 95% CI − 0.16; − 0.00; <i>I</i><sup>2</sup> = 41%], and plain yogurt [RR − 0.08; 95% CI − 0.15; − 0.01; <i>I</i><sup>2</sup> = 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.</p><h3>Conclusion</h3><p>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.</p><h3>Study Registration Number</h3><p>This protocol was registered on the International Prospective Register of Systematic Reviews, PROSPERO (CRD42021249202).\n</p></div>","PeriodicalId":675,"journal":{"name":"Journal of the Indian Institute of Science","volume":"103 1","pages":"167 - 190"},"PeriodicalIF":1.8000,"publicationDate":"2023-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of Milk and Cultured Milk Products on Type 2 Diabetes: A Global Systematic Review and Meta-analysis of Prospective Cohort Studies\",\"authors\":\"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\",\"doi\":\"10.1007/s41745-023-00396-3\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><h3>Background</h3><p>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.</p><h3>Objective</h3><p>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.</p><h3>Methods</h3><p>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.</p><h3>Results</h3><p>Globally, total dairy products [Relative risk (RR) − 0.14; 95% Confidence Interval (CI) − 0.23; − 0.05; <i>I</i><sup>2</sup> = 30%], total fermented dairy [RR − 0.08; 95% CI − 0.16; − 0.00; <i>I</i><sup>2</sup> = 41%], and plain yogurt [RR − 0.08; 95% CI − 0.15; − 0.01; <i>I</i><sup>2</sup> = 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.</p><h3>Conclusion</h3><p>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.</p><h3>Study Registration Number</h3><p>This protocol was registered on the International Prospective Register of Systematic Reviews, PROSPERO (CRD42021249202).\\n</p></div>\",\"PeriodicalId\":675,\"journal\":{\"name\":\"Journal of the Indian Institute of Science\",\"volume\":\"103 1\",\"pages\":\"167 - 190\"},\"PeriodicalIF\":1.8000,\"publicationDate\":\"2023-07-04\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of the Indian Institute of Science\",\"FirstCategoryId\":\"103\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s41745-023-00396-3\",\"RegionNum\":4,\"RegionCategory\":\"综合性期刊\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"MULTIDISCIPLINARY SCIENCES\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the Indian Institute of Science","FirstCategoryId":"103","ListUrlMain":"https://link.springer.com/article/10.1007/s41745-023-00396-3","RegionNum":4,"RegionCategory":"综合性期刊","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"MULTIDISCIPLINARY SCIENCES","Score":null,"Total":0}
Effect of Milk and Cultured Milk Products on Type 2 Diabetes: A Global Systematic Review and Meta-analysis of Prospective Cohort Studies
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).
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.
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