High-fat and low-fat fermented milk and cheese intake, proteomic signatures, and risk of all-cause and cause-specific mortality
Du, Yufeng LU ; Bao, Ruikun ; Zhang, Shunming LU ; Ericson, Ulrika LU ; Borné, Yan LU ; Qi, Lu and Sonestedt, Emily LU
(2025)
In European Journal of Nutrition
64(7).
- Abstract
PURPOSE: This study aimed to examine the associations between the intake of high- and low-fat fermented dairy (cheese and fermented milk), their proteomic profiles, and mortality risk.
METHODS: This cohort study included 25,187 participants (mean age 57.7 years, 60.9% females). Fermented dairy intake was assessed by a modified diet history method. In a random subset of this cohort (n = 4359), we constructed proteomic signatures for fermented dairy intake using 136 candidate plasma proteins.
RESULTS: During 23.5 years of follow-up, 9742 participants died. High-fat cheese (> 20% fat) intake was inversely associated with risk of all-cause mortality (HR for an increment of 20 g/day, 0.97; 95% CI, 0.96-0.99, P < 0.001) and... (More)
PURPOSE: This study aimed to examine the associations between the intake of high- and low-fat fermented dairy (cheese and fermented milk), their proteomic profiles, and mortality risk.
METHODS: This cohort study included 25,187 participants (mean age 57.7 years, 60.9% females). Fermented dairy intake was assessed by a modified diet history method. In a random subset of this cohort (n = 4359), we constructed proteomic signatures for fermented dairy intake using 136 candidate plasma proteins.
RESULTS: During 23.5 years of follow-up, 9742 participants died. High-fat cheese (> 20% fat) intake was inversely associated with risk of all-cause mortality (HR for an increment of 20 g/day, 0.97; 95% CI, 0.96-0.99, P < 0.001) and cardiovascular disease mortality (HR, 0.96; 95% CI, 0.93-0.99, P = 0.006). Low-fat cheese intake showed an inverse association with all-cause mortality (HR, 0.98; 95% CI, 0.96-1.00, P = 0.047). Low-fat fermented milk intake was inversely associated with all-cause mortality (HR for an increment of 250 g/day, 0.91; 95% CI, 0.85-0.97, P = 0.006), while high-fat fermented milk (> 2.5% fat) showed null association. A total of 42, 26, 0, and 39 proteins were identified for the signature of high-fat cheese, low-fat cheese, high-fat fermented milk, and low-fat fermented milk, respectively. Inverse associations with all-cause mortality were observed for all three signatures with identified proteins. The identified proteins were involved in biological pathways related to immune response and inflammation.
CONCLUSION: Our study indicated that consuming high-fat cheese, low-fat cheese, and low-fat fermented milk was linked to survival benefits. Plasma proteins improve our understanding of the health effects of fermented dairy.
(Less)
- author
- Du, Yufeng
LU
; Bao, Ruikun
; Zhang, Shunming
LU
; Ericson, Ulrika
LU
; Borné, Yan
LU
; Qi, Lu
and Sonestedt, Emily
LU
- organization
- publishing date
- 2025-10-15
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Humans, Cheese, Female, Middle Aged, Male, Cultured Milk Products, Proteomics, Diet, High-Fat/mortality, Cardiovascular Diseases/mortality, Animals, Cohort Studies, Risk Factors, Aged, Diet, Fat-Restricted/mortality, Cause of Death, Fermentation, Mortality
- in
- European Journal of Nutrition
- volume
- 64
- issue
- 7
- article number
- 297
- publisher
- Springer
- external identifiers
-
- scopus:105018652837
- pmid:41091221
- ISSN
- 1436-6215
- DOI
- 10.1007/s00394-025-03815-6
- language
- English
- LU publication?
- yes
- additional info
- © 2025. The Author(s).
- id
- bf415ce1-57cd-4a56-9aba-89bf4c77f688
- date added to LUP
- 2025-10-21 12:44:04
- date last changed
- 2025-10-22 04:00:22
@article{bf415ce1-57cd-4a56-9aba-89bf4c77f688,
abstract = {{<p>PURPOSE: This study aimed to examine the associations between the intake of high- and low-fat fermented dairy (cheese and fermented milk), their proteomic profiles, and mortality risk.</p><p>METHODS: This cohort study included 25,187 participants (mean age 57.7 years, 60.9% females). Fermented dairy intake was assessed by a modified diet history method. In a random subset of this cohort (n = 4359), we constructed proteomic signatures for fermented dairy intake using 136 candidate plasma proteins.</p><p>RESULTS: During 23.5 years of follow-up, 9742 participants died. High-fat cheese (> 20% fat) intake was inversely associated with risk of all-cause mortality (HR for an increment of 20 g/day, 0.97; 95% CI, 0.96-0.99, P < 0.001) and cardiovascular disease mortality (HR, 0.96; 95% CI, 0.93-0.99, P = 0.006). Low-fat cheese intake showed an inverse association with all-cause mortality (HR, 0.98; 95% CI, 0.96-1.00, P = 0.047). Low-fat fermented milk intake was inversely associated with all-cause mortality (HR for an increment of 250 g/day, 0.91; 95% CI, 0.85-0.97, P = 0.006), while high-fat fermented milk (> 2.5% fat) showed null association. A total of 42, 26, 0, and 39 proteins were identified for the signature of high-fat cheese, low-fat cheese, high-fat fermented milk, and low-fat fermented milk, respectively. Inverse associations with all-cause mortality were observed for all three signatures with identified proteins. The identified proteins were involved in biological pathways related to immune response and inflammation.</p><p>CONCLUSION: Our study indicated that consuming high-fat cheese, low-fat cheese, and low-fat fermented milk was linked to survival benefits. Plasma proteins improve our understanding of the health effects of fermented dairy.</p>}},
author = {{Du, Yufeng and Bao, Ruikun and Zhang, Shunming and Ericson, Ulrika and Borné, Yan and Qi, Lu and Sonestedt, Emily}},
issn = {{1436-6215}},
keywords = {{Humans; Cheese; Female; Middle Aged; Male; Cultured Milk Products; Proteomics; Diet, High-Fat/mortality; Cardiovascular Diseases/mortality; Animals; Cohort Studies; Risk Factors; Aged; Diet, Fat-Restricted/mortality; Cause of Death; Fermentation; Mortality}},
language = {{eng}},
month = {{10}},
number = {{7}},
publisher = {{Springer}},
series = {{European Journal of Nutrition}},
title = {{High-fat and low-fat fermented milk and cheese intake, proteomic signatures, and risk of all-cause and cause-specific mortality}},
url = {{http://dx.doi.org/10.1007/s00394-025-03815-6}},
doi = {{10.1007/s00394-025-03815-6}},
volume = {{64}},
year = {{2025}},
}