Substituting dairy with whole grains may lower non-communicable disease risk: Study
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In a study published in the journal Current Developments in Nutrition, researchers investigated the long-term dietary associations of various food items, primarily dairy products, with non-communicable diseases (NCDs) such as all-cause mortality, type 2 diabetes (T2D), and cardiovascular disease (CVD).
Chronic, age-associated non-communicable diseases (NCDs) are the leading cause of death globally, accounting for about 73% of all deaths. Despite medical advances, NCD prevalence is rising, with health behaviours such as sleep patterns, physical activity, and diet playing significant roles.
Diet, particularly, is a key modifiable risk factor. The Global Burden of Disease study identifies suboptimal diets as the primary cause of 22% of global deaths. Debates continue over the benefits of low-fat dairy versus regular dairy, but comprehensive analysis comparing different dairy and food items' contributions to NCD risk has been lacking.
In the study, researchers analyzed over 30 publications from three online scientific repositories to examine changes in NCD risk and general health outcomes when substituting dairy items with other dairy products, plant-based foods, or other animal-derived food products. Data extracted included study-specific, demographic, and medical information. The Risk of Bias In Non-randomized Studies - of Exposure tool was utilized to assess and account for differential risk between included studies, with statistical models weighted accordingly.
The results showed that the risk of NCDs did not significantly differ between consuming 'healthy' low-fat dairy products and 'unhealthy' high-fat dairy products, indicating that the quantity of consumption is more important than the specific type of dairy. However, substituting butter with olive oil significantly reduced NCD risk, highlighting the benefits of replacing dairy-based foods with plant-based options. Conversely, replacing dairy with red meats or processed animal foods substantially increased NCD risk.
The findings suggested that substituting dairy items with red meats and processed meats was associated with an increase in NCD risk, while replacing the items with whole grains and olive oils was found to improve long-term NCD outcomes.
Reference: Kiesswetter, E., Neuenschwander, M., Stadelmaier, J., Szczerba, E., Hofacker, L., Sedlmaier, K., Kussmann, M., Roeger, C., Hauner, H., Schlesinger, S., & Schwingshackl, L. (2024). Substitution of Dairy Products and Risk of Death and Cardiometabolic Diseases: A Systematic Review and Meta-Analysis of Prospective Studies. In Current Developments in Nutrition (Vol. 8, Issue 5, p. 102159). Elsevier BV, DOI – 10.1016/j.cdnut.2024.102159
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