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A global analysis of dairy consumption and incident cardiovascular disease

Author

Listed:
  • Pan Zhuang

    (Zhejiang University School of Medicine
    Zhejiang University School of Medicine
    Zhejiang University School of Medicine)

  • Xiaohui Liu

    (Zhejiang University School of Medicine
    Zhejiang University School of Medicine)

  • Yin Li

    (Zhejiang University School of Medicine)

  • Yang Ao

    (Zhejiang University School of Medicine)

  • Yuqi Wu

    (Zhejiang University)

  • Hao Ye

    (Zhejiang University School of Medicine
    Zhejiang University School of Medicine)

  • Xuzhi Wan

    (Zhejiang University School of Medicine
    Zhejiang University School of Medicine)

  • Lange Zhang

    (Zhejiang University School of Medicine)

  • Denghui Meng

    (Zhejiang University School of Medicine
    Zhejiang University)

  • Yimei Tian

    (Zhejiang University School of Medicine
    Zhejiang University)

  • Xiaomei Yu

    (Zhejiang University School of Medicine
    Zhejiang University)

  • Fan Zhang

    (Zhejiang University)

  • Anli Wang

    (Zhejiang University School of Medicine
    Zhejiang University)

  • Yu Zhang

    (Zhejiang University School of Medicine
    Zhejiang University)

  • Jingjing Jiao

    (Zhejiang University School of Medicine
    Zhejiang University School of Medicine)

Abstract

The role of dairy products in cardiovascular disease (CVD) prevention remains controversial. This study investigates the association between dairy consumption and CVD incidence using data from the China Kadoorie Biobank and the UK Biobank, complemented by an updated meta-analysis. Among Chinese participants, regular dairy consumption (primarily whole milk) is associated with a 9% increased risk of coronary heart disease (CHD) and a 6% reduced risk of stroke compared to non-consumers. Among British participants, total dairy consumption is linked to lower risks of CVD, CHD, and ischemic stroke, with cheese and semi-skimmed/skimmed milk contributing to reduced CVD risk. Meta-analysis reveals that total dairy consumption is associated with a 3.7% reduced risk of CVD and a 6% reduced risk of stroke. Notably, inverse associations with CVD incidence are observed for cheese and low-fat dairy products. Current evidence suggests that dairy consumption, particularly cheese, may have protective effects against CVD and stroke.

Suggested Citation

  • Pan Zhuang & Xiaohui Liu & Yin Li & Yang Ao & Yuqi Wu & Hao Ye & Xuzhi Wan & Lange Zhang & Denghui Meng & Yimei Tian & Xiaomei Yu & Fan Zhang & Anli Wang & Yu Zhang & Jingjing Jiao, 2025. "A global analysis of dairy consumption and incident cardiovascular disease," Nature Communications, Nature, vol. 16(1), pages 1-13, December.
    • Handle: RePEc:nat:natcom:v:16:y:2025:i:1:d:10.1038_s41467-024-55585-0
    DOI: 10.1038/s41467-024-55585-0
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    References listed on IDEAS

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    1. Fumiaki Imamura & Amanda Fretts & Matti Marklund & Andres V Ardisson Korat & Wei-Sin Yang & Maria Lankinen & Waqas Qureshi & Catherine Helmer & Tzu-An Chen & Kerry Wong & Julie K Bassett & Rachel Murp, 2018. "Fatty acid biomarkers of dairy fat consumption and incidence of type 2 diabetes: A pooled analysis of prospective cohort studies," PLOS Medicine, Public Library of Science, vol. 15(10), pages 1-18, October.
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