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High-Fat Dairy Products May Decrease the Risk of Chronic Kidney Disease Incidence: A Long-Term Prospective Cohort
Zahra Gaeini1, Zahra Bahadoran1, Parvin Mirmiran1
1Nutrition and Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Summary
Higher intake of high-fat dairy and milk may reduce chronic kidney disease (CKD) risk. Other dairy products showed no significant association with CKD incidence in adults. Further research is needed.
Area of Science:
- Nutrition Science
- Epidemiology
- Nephrology
Background:
- The relationship between dairy consumption and chronic kidney disease (CKD) risk remains debated.
- Understanding dietary impacts on kidney health is crucial for public health.
Purpose of the Study:
- To investigate the association between total and specific dairy product consumption and the risk of developing CKD.
- To explore the impact of substituting dairy protein with other dietary protein sources on CKD risk.
Main Methods:
- A cohort study involving 2416 adults free of CKD was conducted within the Tehran Lipid and Glucose Study (TLGS).
- Dietary intake was assessed using a validated food frequency questionnaire.
- Cox regression models were used to calculate hazard ratios (HRs) and 95% confidence intervals (CIs) for CKD incidence.
Main Results:
- Over 8.4 years, the CKD incidence rate was 21%.
- Higher consumption of high-fat dairy and high-fat milk was associated with a significantly lower risk of CKD (HR=0.76 and HR=0.75, respectively).
- No significant associations were observed for total dairy, low-fat dairy, or fermented dairy intake with CKD risk.
Conclusions:
- Increased intake of high-fat dairy and high-fat milk may be linked to a reduced risk of CKD.
- Current evidence does not support an association between other dairy subtypes and CKD incidence.
- Further prospective studies and clinical trials are warranted to confirm these findings.
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