Premium
Milk intake is associated with lower risk of hip fracture in older men & women: the Framingham Original Cohort
Author(s) -
Sahni Shivani,
Tucker Katherine L.,
Kiel Douglas P.,
Quach Lien,
Casey Virginia,
Hannan Marian T.
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.622.22
Subject(s) - medicine , cohort , hazard ratio , hip fracture , proportional hazards model , vitamin d and neurology , framingham heart study , lower risk , cohort study , framingham risk score , osteoporosis , zoology , confidence interval , disease , biology
Objective Health effects of dairy foods may be due to more than a single nutrient. We evaluated association of milk, yogurt, cheese, cream & total dairy intakes with incident hip fracture over a 20‐y follow‐up in the Framingham Original Cohort. Methods 802 men & women completed an FFQ at the baseline (1988–89) and were followed for hip fracture until 2008. We used Cox‐proportional hazards regression to estimate Hazard Ratios (HR) by tertiles of energy adjusted dairy intake (serv/wk) adjusting for age, weight, height, sex, energy intake, current smoking, calcium & vitamin D supplement use. Results Mean age was 77y (SD: 4.9, range: 28–92). 104 hip fractures occurred over the follow‐up time. Mean ± SD (serv/wk) of dairy intakes at baseline were: milk 6.0 ± 6.5, yogurt 0.4 ± 1.4, cheese 2.6 ± 3.0, & cream 3.4 ± 5.0. Participants in the higher tertiles (T2–T3) of milk intake [HR (95%CI): T3: 0.61 (0.38–0.99), T2: 0.62 (0.39–1.00)] had lower risk of hip fracture than those in the lowest tertile (P: T3 vs T1: 0.04, T2 vs. T1: 0.05; trend: 0.04). Participants in the highest tertile (T3) of total dairy intake [HR (95%CI): T3: 0.64 (0.39–1.07), T2: 0.98 (0.61–1.54)] tended to have lower risk of hip fracture than those in the lowest tertile (P: T3 vs. T1: 0.09, trend: 0.10). No significant associations were seen for other dairy foods (P trend range: 0.40–0.81). Conclusion These results suggest a protective effect of milk, but not of other dairy foods, against fracture risk in older adults. Some foods, particularly yogurt, were consumed in small amounts with limited variability, making it difficult to see an effect. Funding support: NIH AR # 053205; AR/AG41398 & Framingham Heart Study (N01‐HC‐25195) and General Mills Bell Institute of Health and Nutrition