DAIRY PRODUCT INTAKE: THE RELATIONSHIP WITH BLOOD GLUCOSE AND THE RISK OF TYPE 2 DIABETES

BARAQUET MARÍA LUCIA; RIVAROLA EVANGELINA; PEROVIC NILDA RAQUEL

Vienna

Congreso; ESPEN 2022 - 44th European Congress for Clinical Nutrition and Metabolism; 2022

European Society of Clinical Nutrition and Metabolism (ESPEN)

Rationale: 537 million people worldwide have diabetes and the prevalence is increasing. Dairy products have been recommended as part of a healthy diet, but there are controversial opinions as to whether people with diabetes should include them. The aim of this study was to know the relationship between the intake of total dairy and dairy subgroups and the risk of type 2 diabetes (T2D), and measures of blood glucose.Methods: 216 subjects, ages between 35 and 75 years, attending at the Hospital Nacional de Clínicas, Córdoba, Argentina participated in the study. A validated food-frequency questionnaire was applied to establish the dairy product intake. Dairy products (g/d) were classified as “total fermented dairy” (yogurt and total cheese), “total non-fermented dairy” (all types of milk), and “total dairy” (total fermented dairy and non-fermented dairy). Linear and logistic regression models adjusted for sociodemographic, lifestyle and dietary factors were used to estimate the association between dairy intake and T2D. All analyses were performed with Stata v15.0.Results: Dairy average intakes were 173.6 g/d for total dairy, 98.1 g/d for total fermented dairy and137.2 g/d for total nonfermented dairy. In the maximally-adjusted model of linear regression (age, smoking habit, BMI, and alcohol, total energy, carbohydrates and total fat intake), total fermented dairy intake was inversely associated with blood glucose (β = -0.08, 95%CI = -0.16; -0.01, p = 0.002). In addition, in the logistic regression model, total dairy intake showed a protective effect to the risk T2D (OR 0.98, 95%CI 0.96–0.99).Conclusion: This evidence suggests that there is a relationship between the consumption of fermented dairy with blood glucose levels and the presence of T2D. Including food interventions with these products could influence the clinical control of one of the most prevalent diseases worldwide.