P100 THE ASSOCIATION BETWEEN DAIRY PRODUCTS CONSUMPTION AND ARTERIAL STIFFNESS: A META-ANALYSIS

• Main Authors: Celia Álvarez-Bueno, Iván Cavero-Redondo, Alba Soriano-Cano, Diana P. Pozuelo-Carrascosa, Blanca Notario-Pacheco, Estela Jimenez-Lopez
• Format: Article
• Language: English
• Published: Atlantis Press 2018-12-01
• Series: Artery Research
• Online Access: https://www.atlantis-press.com/article/125930106/view

Background: Dairy products consumption has been related to some metabolic risk parameters. Specifically, some studies have associated higher intake of dairy products with lower pulse wave velocity (PWv) values, although discrepancies persist in this relationship. Objective: To determine the association between dairy products consumption and PWv. Methods: A search strategy was conducted in Medline, SCOPUS and WOS, from their inception to June 2018, for observational studies addressing the association between dairy products and PWv. Effect sizes (ES) were estimated by using random-effects meta-analysis models based on Der Simonian and Laird method. Subgroup analyses were conducted based on dairy products type (i.e., milk, cheese, and yogurt). Results: Six studies were included in this systematic review and meta-analysis. The ES for the association between total dairy products and PWv was −0.01 (95% CI: −0.08; 0.05) (Figure 1). Subgroup analysis could be only performed based on milk consumption ES: 0.00 (95% CI: −0.07, 0.08; I2: 0.0; p = 0.865). Systematic review showed similar results for cheese, and yoghurt. Conversely, low fat dairy products were associated with lower PWv values. Conclusion: There was no association between total dairy products, milk, cheese and yoghurt consumption and PWv. Low fat dairy products consumption has been related to lower levels of PWv. These findings add further evidence supporting that dairy products consumption does not pose any additional cardiovascular risk factor. Further research is needed to elucidate the role of each dairy product type on cardiovascular disease risk factors.