Milk and Fermented Milk Consumption and Risk of Stroke: Longitudinal Study
Erika Olsson; Susanna C. Larsson; Jonas Höijer; Lena Kilander; Liisa Byberg
The role of milk and fermented milk consumption in stroke risk is unclear. We investigated associations of time-updated information on milk and fermented milk consumption (1997 and 2009) with total stroke, cerebral infarction, and hemorrhagic stroke risk among 79,618 Swedish women and men (mean age 61.3 years). During a mean follow-up of 17.7 years, we identified 9735 incident cases of total stroke, of which 7573 were cerebral infarctions, 1470 hemorrhagic strokes, and 692 unspecified strokes. Compared with an intake of 100 g/day of milk, the multivariable-adjusted hazard ratios (95% confidence interval) of cerebral infarction were 1.05 (1.02&ndash:1.08) for 0 g/day, 0.97 (0.95&ndash:0.99) for 200 g/day, 0.96 (0.92&ndash:1.00) for 400 g/day, 0.98 (0.94&ndash:1.03) for 600 g/day, and 1.01 (0.94&ndash:1.07) for 800 g/day. Corresponding estimates for hemorrhagic stroke were 0.98 (0.91&ndash:1.05) for 0 g/day, 1.02 (0.97&ndash:1.07) for 200 g/day, 1.07 (0.98&ndash:1.17) for 400 g/day, 1.13 (1.02&ndash:1.25) for 600 g/day, and 1.19 (1.03&ndash:1.36) for 800 g/day. No associations were observed between milk consumption and total stroke or for fermented milk consumption and any of the stroke outcomes. Higher long-term milk consumption based on repeated measures of intake was weakly and non-linearly associated with cerebral infarction, and was directly associated with hemorrhagic stroke.
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