Consumption of High-Fat Dairy Products may reduce risk of CKD
Researchers have found in a long term prospective cohort study that greater high-fat dairy, high-fat milk consumption may reduce risk of CKD.
The new study has been published in the Journal of Renal Nutrition.
The association between consumption of dairy products and risk of chronic kidney disease (CKD) is under debate. The researchers aimed to determine the potential effects of total and subtypes of dairy intake on the occurrence of CKD.
This study was conducted within the Tehran Lipid and Glucose Study (TLGS) on 2416 CKD-free adults. At baseline, consumption of dairy products was estimated using a validated 168-items semiquantitative food frequency questionnaire. Adjusted hazard ratios (HRs) and 95% confidence intervals (CIs) of CKD were calculated in tertile categories of dairy products. Also, the CKD risk was estimated with multivariable Cox regression to substitute total dairy with other dietary protein sources.
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