Dairy Consumption and Female Height Growth: Prospective Cohort Study Dairy intake in relation to cardiovascular disease mortality and all-cause mortality: the Hoorn Study A randomised controlled trial of the effect of the provision of free school milk on the growth of children. Association of dairy intake with cardiovascular disease and mortality in 21 countries from five continents (PURE): a prospective cohort study Web-based nutrition education intervention improves self-efficacy and self-regulation related to increased dairy intake in college students. Dairy intake and coronary heart disease or stroke--a population-based cohort study. Effects of non-fat dairy products added to the routine diet on vascular function: a randomized controlled crossover trial. Dairy consumption and patterns of mortality of Australian adults Is dairy product consumption associated with the incidence of CHD? Effects of full-fat dairy products on subclinical vascular function in adults with elevated blood pressure: a randomized clinical trial Consumption of dairy products and associations with incident diabetes, CHD and mortality in the Whitehall II study. Low-fat dairy consumption and reduced risk of hypertension: the Seguimiento Universidad de Navarra (SUN) cohort. Dairy intake and related self-regulation improved in college students using online nutrition education. Relationship between dairy product intake during pregnancy and neonatal and maternal outcomes among Portuguese women. Consumption of Dairy Products and Colorectal Cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC) Dairy Consumption and Risk of Stroke: A Case-control Study Milk consumption during teenage years and risk of hip fractures in older adults.
Background : Because of its nutrients and anabolic hormones , cow 's milk may promote height growth , which in turn has been related to breast cancer risk . We prospect ively investigated associations between dairy intakes and height growth . Methods : A cohort of 5,101 girls from throughout the United States completed annual surveys ( 1996 - 2001 , 2003 ) , providing height , weight , and past-year diet . At baseline , all were premenarchal , ages 9 years and above , with no serious medical conditions . We studied three outcomes : annual height growth , peak growth velocity , and adult height . Multivariate models estimated the effects of milk , cheese , yogurt , and energy on subsequent growth , adjusted for race/ethnicity , age , prior height , and body mass index . Other models studied fats and proteins . Results : Premenarchal girls who drank > 3 servings per day of milk  grew 0.11 in . ( P = 0.02 ) more the following year than girls consuming < 1 serving per day . Yogurt ( + 0.13 in./cup ; P = 0.02 ) , but not cheese or total calories , predicted height growth . In a separate model , dairy protein ( + 0.034 in./10 g ; P < 0.001 ) predicted height growth . Larger peak velocities were seen among girls reporting , at baseline , more milk ( > 3 glasses per day versus < 1 ; + 0.14 in . , P = 0.01 ) , more yogurt ( + 0.17 in./cup , P = 0.02 ) , and , in a separate model , more dairy protein ( + 0.039 in./10 g ; P = 0.003 ) . Baseline milk and dairy protein predicted taller adults .  Dairy protein was more important than dairy fat , for all outcomes . Nondairy animal protein and vegetable protein were never significant , nor were nondairy animal fat and vegetable fat . Conclusion : Of the foods/nutrients studied , dairy protein had the strongest association with height growth . These findings suggest that a factor in the nonlipid phase of milk , but not protein itself , has growth-promoting action in girls . ( Cancer Epidemiol Biomarkers Prev 2009;18(6):1881–7 Purpose Existing data from prospect i ve cohort studies on dairy consumption and cardiovascular diseases are inconsistent . Even though the association between total dairy and cardiovascular diseases has been studied before , little is known about the effect of different types of dairy products on cardiovascular diseases ( CVD ) . The objective of this study was to examine the relationship between ( type of ) dairy intake and CVD mortality and all-cause mortality  in a Dutch population . Methods We examined the relationship between  dairy intake and CVD mortality and all-cause mortality in 1956 participants of the Hoorn Study ( aged 50–75 years ) , free of CVD at baseline . Hazard ratios with 95 % CIs were obtained for CVD mortality and all-cause mortality per st and ard deviation ( SD ) of the mean increase in dairy intake , with adjustment for age , sex , BMI , smoking , education , total energy intake , alcohol consumption , physical activity , and dietary intakes . Results During 12.4 years of follow-up , 403 participants  died , of whom 116 had a fatal CVD event . Overall dairy intake was not associated with CVD mortality or all-cause mortality . Each SD increase in high-fat dairy intake was associated with a 32 % higher risk of CVD mortality ( 95 % CI ; 7–61 % ) . Conclusion In this prospect i ve cohort study , the intake of high-fat dairy products was associated with an increased risk of CVD mortality A r and omised controlled study was carried out of the effect on growth of the provision of free milk supplements to schoolchildren aged 7 and 8 . In selecting children for this study , the aim was to identify those whose socioeconomic circumstances might place them at a disadvantage for growth . Five hundred and eighty-one-children were selected from schools where a high proportion of the pupils received free school meals , and from families with four or more children . The subjects were r and omly allocated to receive a third of a pint ( 190 ml ) of free milk daily for six school terms or to a control group . The mean difference in height gain at the end of twenty-one- and -a-half months was 3 % or 2.93 mm ( P less than 0.05 ) in favour of the children provided with free milk . The mean difference in weight gain was 130 g ( P greater than 0.05 ) in their favour . The height and weight gain associated with the provision of free mild was very small in the study population , and it is therefore likely that the benefit to growth of providing free milk for the whole unselected population of schoolchildren of these ages would be even smaller BACKGROUND Dietary guidelines recommend minimising consumption of whole-fat dairy products , as they are a source of saturated fats and presumed to adversely affect blood lipids and increase cardiovascular disease and mortality . Evidence for this contention is sparse and few data for the effects of dairy consumption on health are available from low-income and middle-income countries . Therefore , we aim ed to assess the associations between total dairy and specific types of dairy products with mortality and major cardiovascular disease . METHODS The Prospect i ve Urban Rural Epidemiology ( PURE ) study is a large multinational cohort study of individuals aged 35 - 70 years enrolled from 21 countries in five continents .  Dietary intakes of dairy products for 136 384 individuals were recorded using country-specific vali date d food frequency question naires . Dairy products comprised milk , yoghurt , and cheese . We further grouped these foods into whole-fat and low-fat dairy . The primary outcome was the composite of mortality or major cardiovascular events ( defined as death from cardiovascular causes , non-fatal myocardial infa rct ion , stroke , or heart failure ) . Hazard ratios ( HRs ) were calculated using multivariable Cox frailty models with r and om intercepts to account for clustering of participants by centre . FINDINGS Between Jan 1 , 2003 , and July 14 , 2018 , we recorded 10 567 composite events ( deaths [ n=6796 ] or major cardiovascular events [ n=5855 ] ) during the 9·1 years of follow-up . Higher intake of total dairy ( > 2 servings per day compared with no intake ) was associated with a lower risk of the composite outcome ( HR 0·84 , 95 % CI 0·75 - 0·94 ; ptrend=0·0004 ) , total mortality ( 0·83 , 0·72 - 0·96 ; ptrend=0·0052 ) , non-cardiovascular mortality ( 0·86 , 0·72 - 1·02 ; ptrend=0·046 ) , cardiovascular mortality ( 0·77 , 0·58 - 1·01 ; ptrend=0·029 ) , major cardiovascular disease ( 0·78 , 0·67 - 0·90 ; ptrend=0·0001 ) , and stroke ( 0·66 , 0·53 - 0·82 ; ptrend=0·0003 ) . No significant association with myocardial infa rct ion was observed ( HR 0·89 , 95 % CI 0·71 - 1·11 ; ptrend=0·163 ) . Higher intake ( > 1 serving vs no intake ) of milk ( HR 0·90 , 95 % CI 0·82 - 0·99 ; ptrend=0·0529 ) and yogurt ( 0·86 , 0·75 - 0·99 ; ptrend=0·0051 ) was associated with lower risk of the composite outcome , whereas cheese intake was not significantly associated with the composite outcome ( 0·88 , 0·76 - 1·02 ; ptrend=0·1399 ) . Butter intake was low and was not significantly associated with clinical outcomes ( HR 1·09 , 95 % CI 0·90 - 1·33 ; ptrend=0·4113 ) . INTERPRETATION Dairy consumption was associated with lower risk of mortality and major cardiovascular disease events in a diverse multinational cohort . FUNDING Full funding sources are listed at the end of the paper ( see Acknowledgments ) Dairy consumption declines substantially during young adulthood . Interventions that incorporate theory-based nutrition education can provide insight into factors associated with dietary choices . The aim of this experimental study was to improve outcome expectations , self-efficacy , self-regulation , and behavior related to dairy intake in college students using social cognitive theory . Students ( n=294 ) enrolled in a personal health class were r and omized to intervention ( n=148 ) or comparison group ( n=146 ) . The 5-week intervention ( March 2006 to April 2006 ) was conducted using an online course system ; components included e-mail messages , posted information , and behavior checklists with tailored feedback . Multivariate analysis of covariance with age and sex as covariates ( P<0.05 ) was conducted to measure change related to dairy intake and social cognitive theory variables . Ninety-two percent of participants ( n=135 intervention , n=136 control ) completed the study .  Dairy intake from food records did not differ between groups at baseline ; baseline intake for all participants ( mean ± st and ard error ) was 0.45 ± 0.05 servings/day for low-fat dairy products and 1.44 ± 0.06 servings/day for total dairy products . Participants in the intervention group made greater increases in use of self-regulatory strategies ( P=0.038 ) and self-efficacy for consuming three servings/day of dairy products ( P=0.049 ) , but not in outcome expectations or consumption of dairy products . A Web-based intervention design ed to change dairy intake in college students was effective in modifying some social cognitive theory constructs ; strategies that positively impact outcome expectations and social support through online interventions require further development AIM This study aim ed to investigate the relationship between total dairy intake and dairy subtypes ( high-fat dairy , low-fat dairy , milk and milk products , cheese and fermented dairy ) with incident coronary heart disease ( CHD ) and stroke . METHODS EPIC-NL is a prospect i ve cohort study among 33,625 Dutch men and women . At baseline ( 1993 - 1997 ) , dairy intake was measured with a vali date d food frequency question naire ( FFQ ) . The incidence of both fatal and non-fatal CHD and stroke was obtained by linkage to the national registers . RESULTS During 13 years follow-up , 1648 cases of CHD and 531 cases of stroke were documented .  Total dairy intake was not significantly associated with risk of CHD ( hazard ratio per st and ard deviation ( SD ) increase=0.99 ; 95%-CI : 0.94 - 1.05 ) or stroke ( 0.95 ; 0.85 - 1.05 ) adjusted for lifestyle and dietary factors . None of the dairy subtypes was to CHD , while only fermented dairy tended to be associated ( p=0.07 ) with a lower risk of stroke ( 0.92 ; 0.83 - 1.01 ) . Hypertension appeared to modify the association of total and low-fat dairy with CHD ( p interaction<0.02 ) . Among participants without hypertension , but not among hypertensive participants , total ( 0.92 ; 0.85 - 1.02 ) and low-fat ( 0.94 ; 0.87 - 1.02 ) dairy tended to be associated with a lower risk of CHD . CONCLUSION Our results provide no evidence that dairy products are associated with risk of CHD or stroke . High intakes of total and low-fat dairy may be associated with a lower risk of CHD among participants without hypertension , while fermented dairy could be associated with a reduced risk of stroke BACKGROUND AND AIMS High consumption of low- and non-fat dairy products is associated with reduced risk of high blood pressure ( BP ) and central arterial stiffness . However , interventional studies to determine if the addition of non-fat dairy products to the diet is capable of reducing central BP and improving vascular function are lacking . The aim of this study was to determine if the solitary addition of non-fat dairy products to the normal routine diet would reduce central BP and improve vascular function in middle-aged and older adults with elevated BP . METHODS AND RESULTS Using a r and omized , crossover intervention study design , forty-nine adults ( 44 % men , 53 ± 2 years , 170 ± 2 cm , 88 ± 3 kg ; mean ± SEM ) with elevated BP ( 134 ± 1/81 ± 1 mm Hg ) underwent a High Dairy condition ( + 4 servings/day of conventional non-fat dairy products ) and No Dairy condition ( + 4 servings/day fruit products ) in which all dairy products were removed . Both dietary conditions lasted 4 weeks with a 2-week washout before crossing over into the alternate condition . The High Dairy condition produced reductions in central systolic BP ( -3 ± 1 mm Hg ) and carotid-femoral pulse wave velocity ( -0.5 ± 0.1 m/sec ) , with a concomitant increase in brachial flow-mediated dilation ( + 1.1 ± 0.4 % ) and cardiovagal baroreflex sensitivity ( + 5 ± 1 ms/mm Hg ) ( P < 0.05 for all vs. baseline ) . In the No Dairy condition , brachial flow-mediated dilation was reduced ( -1.0 ± 0.1 % , P < 0.05 vs. baseline ) . CONCLUSIONS The solitary manipulation of conventional dairy products in the normal routine diet modulates levels of central BP and vascular function in middle-aged and older adults with elevated BP . CLINICAL TRIAL REGISTRATION clinical trials.gov Identifier : NCT01577030 Background / Objectives : Dairy foods contain various nutrients that may affect health . We investigated whether intake of dairy products or related nutrients is associated with  mortality due to cardiovascular disease ( CVD ) , cancer and all causes . Subjects/ Methods : We carried out a 16-year prospect i ve study among a community-based sample of 1529 adult Australians aged 25–78 years at baseline . Habitual intakes of dairy products ( total , high/low-fat dairy , milk , yoghurt and full-fat cheese ) , calcium and vitamin D were estimated as mean reported intake using vali date d food frequency question naires ( FFQs ) self-administered in 1992 , 1994 and 1996 . National Death Index data were used to ascertain mortality and cause of death between 1992 and 2007 . Hazard ratios ( HRs ) were calculated using Cox regression analysis . Results : During an average follow-up time of 14.4 years , 177 participants died , including 61 deaths due to CVD and 58 deaths due to cancer . There was no consistent and significant association between total dairy intake and total or cause-specific mortality . However , compared with those with the lowest intake of full-fat dairy , participants with the highest intake ( median intake 339 g/day ) had reduced death due to CVD ( HR : 0.31 ; 95 % confidence interval ( CI ) : 0.12–0.79 ; P for trend=0.04 ) after adjustment for calcium intake and other confounders . Intakes of low-fat dairy , specific dairy foods , calcium and vitamin D showed no consistent associations . Conclusions : Overall intake of dairy products was not associated with mortality . A possible beneficial association between intake of full-fat dairy and cardiovascular mortality needs further assessment and confirmation OBJECTIVE Studies examining the association of dairy consumption with incident CHD have yielded inconsistent results . The current prospect i ve study examined the association between dairy consumption and CHD in a population -based sample of older community-dwelling adults . DESIGN Baseline CHD risk factors were assessed and an FFQ was self-administered . Participants were followed for morbidity and mortality with periodic clinic visits and annual mailed question naires for an average of 16?2 years , with a 96 % follow-up rate for fatal and non-fatal CHD . SETTING Community . SUBJECTS Participants were 751 men and 1008 women aged 50–93 years who attended a clinic visit in 1984–1987 . RESULTS At baseline the mean age was 70.6 ( SD 9.8 ) years for men and 70.1 ( SD 9.3 ) years for women . Participants who developed CHD during follow-up were significantly older ( P < 0.001 ) , had higher BMI ( P = 0.035 ) and higher total cholesterol ( P = 0.050 ) , and were more likely to be male ( P < 0.001 ) , diabetic ( P = 0.011 ) and hypertensive ( P < 0.001 ) , than those who did not develop CHD . Multivariate regression analyses adjusting for age , BMI , diabetes , hypertension , LDL-cholesterol and oestrogen use ( in women ) indicated that women who consumed low-fat cheese ‘ sometimes/often ’ and women who consumed non-fat milk ‘ sometimes/often ’ had an increased risk of incident CHD ( hazard ratio 52.32 ; 95 % CI 1.57 , 3.41 ) and CHD ( hazard ratio 51.48 ; 95 % CI 1.02 , 2.16 ) compared with women who ‘ never/rarely ’ ate these dairy products . CONCLUSIONS Woman with higher intake of low-fat cheese and non-fat milk seem to have a higher risk of incident CHD . This needs further investigation considering recent evidence of cardiovascular benefits from certain dairy fat Background High consumption of low- and non-fat dairy products improves vascular dysfunction associated with elevated arterial blood pressure ( BP ) . Currently , it is unknown if conventional full-fat dairy products improve vascular functions . Objectives To determine if adding whole milk and full-fat dairy products to the normal routine diet improves vascular function in adults with elevated BP . Design Sixty adults ( age ± SEM ; 58 ± 2 years ) with elevated BP ( systolic/diastolic ; 120–159/ < 99 mmHg ) were r and omized into a controlled crossover intervention trial consisting of two 4-week dietary periods . The high dairy condition consisted of adding four daily servings of whole milk or full-fat dairy products to the normal diet and eliminated all dairy intake during the control ( no dairy ) condition . A 2-week washout period separated the dietary conditions . Results Carotid-femoral pulse wave velocity ( cfPWV ) did not differ significantly between high dairy ( 11.3 ± 0.3 versus 10.9 ± 0.3 m/sec ) and no dairy conditions ( 11.2 ± 0.3 versus 11.0 ± 0.3 m/sec ) . The results were consistent when ultrasound-derived vascular distension measures ( arterial compliance , beta-stiffness index , and elastic modulus ) were evaluated . Cardiovagal baroreceptor sensitivity ( via Valsalva maneuver ) demonstrated no significant difference for either dietary condition . Brachial arterial flow-mediated dilation ( FMD ) did not differ significantly during the high dairy ( 5.7 ± 0.5 versus 5.4 ± 0.6 % ) and no dairy conditions ( 6.5 ± 0.5 versus 5.6 ± 0.6 % ) . Conclusions The solitary addition of whole milk and full-fat dairy products has no effect on sub clinical vascular function in adults with elevated BP Few prospect i ve studies have examined the effects of different types of dairy food on the risks of type 2 diabetes , CHD and mortality .  We examined whether intakes of total dairy , high-fat dairy , low-fat dairy , milk and fermented dairy products were related to these outcomes in the Whitehall II prospect i ve cohort study . At baseline , dairy consumption was assessed by FFQ among 4526 subjects ( 72 % men ) with a mean age 56 ( sd 6 ) years . Death certificates and medical records were used to ascertain CHD mortality and non-fatal myocardial infa rct ion . Incident diabetes was detected by the oral glucose tolerance test or self-report . Incidence data were analysed using Cox proportional hazards models , adjusted for lifestyle and dietary factors . During approximately 10 years of follow-up , 273 diabetes , 323 CHD and 237 all-cause mortality cases occurred . In multivariable models , intakes of total dairy and types of dairy products were not significantly associated with incident diabetes or CHD ( all P values for trend > 0·1 ) . Fermented dairy products was inversely associated with overall mortality ( hazard ratios approximately 0·7 in the middle and highest tertiles ; P for trend < 0·01 ) but not with incident CHD or diabetes ( P>0·3 ) . In conclusion , intakes of total dairy and types of dairy products showed no consistent relationship with incident diabetes , CHD or all-cause mortality BACKGROUND Some observational studies have shown a beneficial effect of dairy consumption on blood pressure , especially in overweight and relatively young ( < 40 y ) persons . However , no results from prospect i ve studies conducted in a free-living population exist that show this association in middle-aged adults . OBJECTIVE The aim of the present study was to assess whether total , low-fat , and whole-fat dairy consumption was associated prospect ively with the risk of hypertension . DESIGN This was a prospect i ve study conducted in 5880 university graduates in Spain , aged > 20 y in 2000 ( mean age : 37 y ) , free of hypertension and cardiovascular disease at baseline , and followed-up with mailed question naires for a median of 27 mo .  Dairy consumption was assessed with a previously vali date d semiquantitative food-frequency question naire . RESULTS One hundred eighty new cases of hypertension were identified . The hazard ratio of hypertension between extreme quintiles of low-fat dairy product consumption was 0.46 ( 95 % CI : 0.26 , 0.84 ; P for trend = 0.02 ) after adjustment for the main known risk factors for hypertension and several dietary factors . No significant association between  whole-fat dairy products or total calcium intake and incident hypertension was seen . CONCLUSION In this Mediterranean cohort , low-fat dairy consumption , but not whole-fat dairy consumption , was associated with a lower risk of incident hypertension BACKGROUND Dairy intake by college students is markedly lower than recommendations . Interventions to improve dairy intake based on Social Cognitive Theory ( SCT ) have potential to successfully change behavior by improving mediators that influence dietary choices . OBJECTIVE We aim ed to use SCT to improve social support , self-efficacy , outcome expectations , self-regulation , and behavior related to dairy intake in college students . DESIGN We conducted a r and omized nutrition education intervention . PARTICIPANTS / SETTING Participants included 211 college students ( mean age 20.2 ± 0.1 years ; 63 % women and 37 % men ) recruited from a university campus . Participants in the intervention group ( n=107 ) and comparison group ( n=104 ) received an 8-week dairy intake or stress management intervention , respectively , via electronic mail . Data collection included dairy intake from 7-day food records and SCT variables from question naires administered during January 2008 and April 2008 . MAIN OUTCOME MEASURES Changes in dairy intake and SCT variables ( ie , social support , self-efficacy , outcome expectations , and self-regulation ) . STATISTICAL ANALYSES PERFORMED Multivariate analysis of covariance , with age and sex as covariates ( P<0.05 ) . RESULTS Ninety-one percent of participants ( n=97 intervention , n=94 comparison ) provided data ; complete data were analyzed for 85 % of participants ( n=90 intervention , n=89 comparison ) . Participants in the intervention group reported higher intake of total dairy foods ( P=0.012 ) and improved use of self-regulation strategies for consuming three servings per day of total dairy ( P=0.000 ) and low-fat dairy foods ( P=0.002 ) following the intervention . CONCLUSIONS Nutrition education via electronic mail based on an SCT model improved total dairy intake and self-regulation . Participants reported increased dairy intake and better use of self-regulation strategies . Future interventions should focus on benefits of consuming low-fat vs higher-fat dairy foods BACKGROUND The role played by dairy product intake during pregnancy on neonatal outcomes has raised interest in the last few years . However , studies on this association remain scarce . Thus , the aim of this study was to determine the association between dairy product consumption during pregnancy and neonatal and maternal outcomes . METHODS A prospect i ve study was conducted with 98 pregnant women , aged 18 - 40 , from the city of Porto , Portugal . Socio-demographic and lifestyle characteristics were assessed through a question naire . Dairy product consumption was assessed with a three-day food diary completed during the first and second trimesters . Postpartum medical records were examined for neonatal and maternal outcomes . Multivariate linear regression analyses were performed to assess the association between dairy intake and neonatal and maternal outcomes , adjusting for dietary variables and maternal characteristics . RESULTS Compared to the first trimester pregnant women had higher energy intake and lower calcium , iodine and yogurt intake in the second trimester ( P<0.05 ) . Total dairy and yogurt intake in the first trimester were positively associated with head circumference and placental weight ( respectively β=0.002 , P=0.014 , β=0.333 , P=0.012 ) . Change in total dairy intake between the second and first trimester was negatively associated with maternal weight gain during pregnancy ( β=-0.007 , P=0.020 ) . CONCLUSION The findings of this study suggest that dairy product intake during pregnancy may have an effect on neonatal head circumference , placental weight , and gestational weight gain Background Prospect i ve studies have consistently reported lower colorectal cancer risks associated with higher intakes of total dairy products , total milk and dietary calcium . However , less is known about whether the inverse associations vary for individual dairy products with differing fat contents . Material s and Methods In the European Prospect i ve Investigation into Cancer and Nutrition ( EPIC ) , we investigated the associations between intakes of total milk and milk subtypes ( whole-fat , semi-skimmed and skimmed ) , yoghurt , cheese , and dietary calcium with colorectal cancer risk amongst 477,122 men and women .  Dietary question naires were administered at baseline . Multivariable hazard ratios ( HRs ) and 95 % confidence intervals ( CIs ) were estimated using Cox proportional hazards models , adjusted for relevant confounding variables . Results During the mean 11 years of follow-up , 4,513 incident cases of colorectal cancer occurred . After multivariable adjustments , total milk consumption was inversely associated with colorectal cancer risk ( HR per 200 g/day 0.93 , 95 % CI : 0.89–0.98 ) . Similar inverse associations were observed for whole-fat ( HR per 200 g/day 0.90 , 95 % CI : 0.82–0.99 ) and skimmed milk ( HR per 200 g/day 0.90 , 95 % CI : 0.79–1.02 ) in the multivariable models . Inverse associations were observed for cheese and yoghurt in the categorical models ; although in the linear models , these associations were non-significant . Dietary calcium was inversely associated with colorectal cancer risk ( HR per 200 mg/day 0.95 , 95 % CI : 0.91–0.99 ) ; this association was limited to dairy sources of calcium only ( HR per 200 mg/day 0.95 , 95 % CI : 0.91–0.99 ) , with no association observed for non-dairy calcium sources ( HR per 200 mg/day 1.00 , 95 % CI : 0.81–1.24 ) . Conclusions Our results strengthen the evidence for a possible protective role of dairy products on colorectal cancer risk . The inverse associations we observed did not differ by the fat content of the dairy products considered Background : It remains controversial if dairy product intake is associated with risk of stroke . Limited information is available from Middle East countries in this regard . This case-control study was conducted to assess the relationship between  dairy consumption  and risk of stroke in Iranian adults . Methods : In this study , 195 stroke patients ( recognized based on clinical findings and computed tomography scan ) hospitalized in neurology ward of Alzahra University Hospital were enrolled . Controls ( n = 195 ) were selected with convenience nonr and om sampling procedure from other wards of this hospital . A vali date d food frequency question naire was used to assess participants ’  usual dietary intakes . Data on other variables were collected by the use of question naires . Results : Patients with stroke were older ( P < 0.001 ) , had lower weight and body mass index ( P < 0.05 ) and were more likely to be male ( P < 0.05 ) and less likely to be obese ( P < 0.001 ) . After adjustment for age , sex and total energy intake , Individuals with the highest consumption of low-fat dairy had a significantly decreased risk of stroke ( odds ratio [ OR ] : 0.58 ; 95 % of confidence interval [ CI ] : 0.34–0.99 ) , while those with the highest intake of high-fat dairy had a 2-fold increased risk of stroke . The association between  high-fat dairy consumption and stroke even persisted after additional adjustments for physical activity , smoking and dietary variables ( OR : 2.02 ; 95 % CI : 1.02–4.02 ) ; but the association between low-fat dairy intake and stroke disappeared after these adjustments ( OR : 0.84 ; 95 % CI : 0.44–1.58 ) . Conclusions : We found a significant positive association between high-fat dairy consumption and risk of stroke . Further prospect i ve studies are required to confirm this finding IMPORTANCE Milk consumption during adolescence is recommended to promote peak bone mass and thereby reduce fracture risk in later life . However , its role in hip fracture prevention is not established and high consumption may adversely influence risk by increasing height . OBJECTIVES To determine whether milk consumption during teenage years influences risk of hip fracture in older adults and to investigate the role of attained height in this association . DESIGN , SETTING , AND PARTICIPANTS Prospect i ve cohort study over 22 years of follow-up in more than 96,000 white postmenopausal women from the Nurses ' Health Study and men aged 50 years and older from the Health Professionals Follow-up Study in the United States . EXPOSURES Frequency of consumption of milk and other foods during ages 13 to 18 years and attained height were reported at baseline . Current diet , weight , smoking , physical activity , medication use , and other risk factors for hip fractures were reported on biennial question naires . MAIN OUTCOMES AND MEASURES Cox proportional hazards models were used to calculate relative risks ( RRs ) of first incidence of hip fracture from low-trauma events per glass ( 8 fl oz or 240 mL ) of milk consumed per day during teenage years . RESULTS During follow-up , 1226 hip fractures were identified in women and 490 in men . After controlling for known risk factors and current milk consumption , each additional glass of milk per day during teenage years was associated with a significant 9 % higher risk of hip fracture in men ( RR = 1.09 ; 95 % CI , 1.01 - 1.17 ) . The association was attenuated when height was added to the model ( RR = 1.06 ; 95 % CI , 0.98 - 1.14 ) . Teenage milk consumption was not associated with hip fractures in women ( RR = 1.00 per glass per day ; 95 % CI , 0.95 - 1.05 ) . CONCLUSIONS AND RELEVANCE Greater milk consumption during teenage years was not associated with a lower risk of hip fracture in older adults . The positive association observed in men was partially mediated through attained height
Meta-regression analysis indicated that milk might have more effect on growth than other dairy products while lower height-for-age and being a teenager increased the effect of supplementation .
In conclusion , there is moderate quality evidence that dairy products supplementation  stimulate linear growth supporting hypotheses that changing levels of consumption of dairy products in the 19th and 20th centuries contributed to trends in height
The positive relationship between per capita availability of dairy products and average  height  found in historical studies ( for instance in nineteenth century Bavaria , Prussia and France ; Baten , 2009 ) does not necessarily indicate a causal relationship .
Historical studies usually apply non-experimental methods that may produce substantial bias .
Modern experimental controlled studies may provide high quality evidence supporting a causal relationship between consumption of dairy products and physical growth .
This paper provides a systematic review and meta- analysis of controlled trials investigating the effect of supplementing usual diet with dairy products on physical growth .