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01.12.2018 | Research article | Ausgabe 1/2018 Open Access

BMC Public Health 1/2018

Dairy product consumption and risk of hip fracture: a systematic review and meta-analysis

Zeitschrift:
BMC Public Health > Ausgabe 1/2018
Autoren:
Shanshan Bian, Jingmin Hu, Kai Zhang, Yunguo Wang, Miaohui Yu, Jie Ma
Wichtige Hinweise

Electronic supplementary material

The online version of this article (https://​doi.​org/​10.​1186/​s12889-018-5041-5) contains supplementary material, which is available to authorized users.

Abstract

Background

Dairy product consumption may affect the risk of hip fracture, but previous studies have reported inconsistent findings. The primary aim of our meta-analysis was to examine and quantify the potential association of dairy product consumption with risk of hip fracture.

Methods

We searched the databases of PubMed and EMBASE for relevant articles from their inception through April 17, 2017. The final analysis included 10 cohort studies and 8 case-control studies. Random-effects models were used to estimate the pooled risk. Subgroup and dose-response analyses were conducted to explore the relationships between the consumption of milk and the risk of hip fracture.

Results

After pooling the data from the included studies, the summary relative risk (RR) for hip fracture for highest versus lowest consumption were 0.91 (95% CI: 0.74–1.12), 0.75 (95% CI: 0.66–0.86), 0.68 (95% CI: 0.61–0. 77), 1.02 (95% CI: 0.93–1.12) for milk, yogurt, cheese, and total dairy products in cohort studies, respectively. Higher milk consumption [Odds ratio (OR), 0.71, 95% CI: 0.55–0. 91] was associated with lower risk of hip fracture for highest versus lowest consumption in case-control studies. After quantifying the specific dose of milk, the summary RR/OR for an increased milk consumption of 200 g/day was 1.00 (95% CI: 0.94–1.07), and 0.89 (95%CI: 0.64–1.24) with significant heterogeneity for cohort and case-control studies, respectively; There was a nonlinear association between milk consumption and hip fracture risk in cohort, and case-control studies.

Conclusions

Our findings indicate that consumption of yogurt and cheese was associated with lower risk of hip fracture in cohort studies. However, the consumption of total dairy products and cream was not significantly associated with the risk of hip fracture. There was insufficient evidence to deduce the association between milk consumption and risk of hip fracture. A lower threshold of 200 g/day milk intake may have beneficial effects, whereas the effects of a higher threshold of milk intake are unclear.
Zusatzmaterial
Additional file 1: Description: Search Phrases for a) PubMed, and b) EMBASE. (DOC 37 kb)
12889_2018_5041_MOESM1_ESM.doc
Additional file 2: Title: Selection procedure for inclusion and exclusion of the studies. (DOC 50 kb)
12889_2018_5041_MOESM2_ESM.doc
Literatur
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