Dairy Products Are Differently Related to Plasma Lipids and Cardiovascular Risk, Depending on Their Fat Content

Purpose: Fat content of dairy foods is diverse, potentially leading to varying effects on cardiovascular risk. We studied relationships of low- and high-fat dairy products with lipids and level of cardiovascular risk, in a cross-sectional population survey conducted in three French areas. Methods: A sample of 3078 participants aged 35-64 years, was randomly selected in 2005-2007 by drawing on polling lists. Participants underwent a standardised cardiovascular risk assessment and were asked to prospectively record the types and amounts of foods and beverages they consumed over a three-consecutive day period. All records were checked by a dietician. Dairy products were separated into two groups: the low-fat group comprised milk (including milk from desserts and beverages), yogurts and cottage cheese, whereas other cheeses formed the high-fat group. The SCORE algorithm was used to assess 10-year risk of cardiovascular mortality. Results: The sample included 50% of men and women with a median age of 50.4 years. The median levels of lipids were 5.67 mmol/l (total cholesterol), 3.56 mmol/l (LDL-cholesterol), 1.42 mmol/l (HDL-cholesterol) and 1.12 mmol/l (triglycerides). Forty three percent of the sample had a 10-year risk of cardiovascular mortality ≥ 2%. After adjustment (including level of education, physical activity and a diet quality score), the probability of an increased 10-year risk of cardiovascular mortality (SCORE ≥ 2%) decreased from the bottom first to the top fourth quartile (Q) of low-fat dairy product intake: ORQ1 (odds ratio)=1; ORQ2=0.74 [95% confidence interval: 0.60-0.91], ORQ3=0.65 [0.52-0.80], and ORQ4=0.58 [0.47-0.72] for the first, second, third and fourth quartile, respectively. Results were notably different for high-fat dairy product intake: ORQ2=1.04 [0.84-1.28]; ORQ3=0.96 [0.78-1.19]; ORQ4=1.23 [1.00-1.52]. Intake of low-fat dairy products was inversely associated with low LDL-cholesterol, but no significant relationship was found with HDL-cholesterol or triglycerides. None of the lipid parameters was significantly associated with the consumption of high-fat dairy products. Conclusions: Participants with the highest intake of low-fat dairy products were at the lowest risk of cardiovascular mortality, as assessed by the SCORE equation, and they exhibited the best LDL-cholesterol profile. Despite extensive adjustment, this observation may still be related to differences in lifestyle habits. No significant association was observed between cardiovascular risk and high-fat dairy products.