Associations of calcium and dairy product intakes with all-cause, all-cancer, colorectal cancer, and coronary heart disease mortality among older women in the Iowa Women's Health Study

Caroline Y. Um, Anna E Prizment, Ching Ping Hong, DeAnn Lazovich, Roberd M. Bostick

Research output: Contribution to journalArticle

Abstract

Calcium and dairy product intakes may be inversely associated with all-cause and cause-specific mortality, and non-calcium components of dairy products, such as insulin-like growth factor-1, may be independently associated with mortality. We investigated associations of calcium and dairy product intakes with all-cause, all-cancer, colorectal cancer (CRC), and coronary heart disease (CHD) mortality among 35,221 55-69 year-old women in the prospective Iowa Womens Health Study who were cancer-free in 1986. We assessed diet using Willett food frequency questionnaires, and associations using multivariable Cox proportional hazards regression. We estimated residuals from linear regression models of dairy products with dietary calcium to investigate total and specific dairy products independent of their calcium content. Through 2012, 18,687 participants died, including 4,665 from cancer (including 574 from CRC) and 3,603 from CHD. For those in the highest relative to the lowest quintiles of intake, the multivariable-adjusted hazards ratios (HR) and 95% confidence intervals (CI) for total calcium (dietary plus supplemental) were 0.88 (0.83, 0.93; P-trend=0.001) for all-cause mortality, 0.91 (0.81, 1.02; P-trend=0.34) for all-cancer mortality, 0.60 (0.43, 0.83; P-trend=0.002) for CRC mortality, and 0.73 (0.64, 0.83; P-trend<0.0001) for CHD mortality. The corresponding HRs (95% CIs) for associations of whole milk, whole milk residuals, and low-/non-fat milk residuals with all- cause mortality were 1.20 (1.13, 1.27), 1.20 (1.13, 1.28), and 0.91 (0.86, 0.96), respectively. These results suggest that calcium may be associated with lower risk of all-cause, CRC, and CHD mortality, and that non-calcium components of milk may be independently associated with mortality.

Original languageEnglish (US)
JournalBritish Journal of Nutrition
DOIs
StatePublished - Jan 1 2019

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Dairy Products
Women's Health
Coronary Disease
Colorectal Neoplasms
Calcium
Mortality
Neoplasms
Milk
Dietary Calcium
Linear Models
Somatomedins
Confidence Intervals
Diet
Food

Keywords

  • Calcium
  • Cohort study
  • Colorectal cancer
  • Dairy products
  • Mortality

PubMed: MeSH publication types

  • Journal Article

Cite this

@article{43b80bc5c3554ec2a3d4ee8cc0209790,
title = "Associations of calcium and dairy product intakes with all-cause, all-cancer, colorectal cancer, and coronary heart disease mortality among older women in the Iowa Women's Health Study",
abstract = "Calcium and dairy product intakes may be inversely associated with all-cause and cause-specific mortality, and non-calcium components of dairy products, such as insulin-like growth factor-1, may be independently associated with mortality. We investigated associations of calcium and dairy product intakes with all-cause, all-cancer, colorectal cancer (CRC), and coronary heart disease (CHD) mortality among 35,221 55-69 year-old women in the prospective Iowa Womens Health Study who were cancer-free in 1986. We assessed diet using Willett food frequency questionnaires, and associations using multivariable Cox proportional hazards regression. We estimated residuals from linear regression models of dairy products with dietary calcium to investigate total and specific dairy products independent of their calcium content. Through 2012, 18,687 participants died, including 4,665 from cancer (including 574 from CRC) and 3,603 from CHD. For those in the highest relative to the lowest quintiles of intake, the multivariable-adjusted hazards ratios (HR) and 95{\%} confidence intervals (CI) for total calcium (dietary plus supplemental) were 0.88 (0.83, 0.93; P-trend=0.001) for all-cause mortality, 0.91 (0.81, 1.02; P-trend=0.34) for all-cancer mortality, 0.60 (0.43, 0.83; P-trend=0.002) for CRC mortality, and 0.73 (0.64, 0.83; P-trend<0.0001) for CHD mortality. The corresponding HRs (95{\%} CIs) for associations of whole milk, whole milk residuals, and low-/non-fat milk residuals with all- cause mortality were 1.20 (1.13, 1.27), 1.20 (1.13, 1.28), and 0.91 (0.86, 0.96), respectively. These results suggest that calcium may be associated with lower risk of all-cause, CRC, and CHD mortality, and that non-calcium components of milk may be independently associated with mortality.",
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T1 - Associations of calcium and dairy product intakes with all-cause, all-cancer, colorectal cancer, and coronary heart disease mortality among older women in the Iowa Women's Health Study

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AU - Prizment, Anna E

AU - Hong, Ching Ping

AU - Lazovich, DeAnn

AU - Bostick, Roberd M.

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N2 - Calcium and dairy product intakes may be inversely associated with all-cause and cause-specific mortality, and non-calcium components of dairy products, such as insulin-like growth factor-1, may be independently associated with mortality. We investigated associations of calcium and dairy product intakes with all-cause, all-cancer, colorectal cancer (CRC), and coronary heart disease (CHD) mortality among 35,221 55-69 year-old women in the prospective Iowa Womens Health Study who were cancer-free in 1986. We assessed diet using Willett food frequency questionnaires, and associations using multivariable Cox proportional hazards regression. We estimated residuals from linear regression models of dairy products with dietary calcium to investigate total and specific dairy products independent of their calcium content. Through 2012, 18,687 participants died, including 4,665 from cancer (including 574 from CRC) and 3,603 from CHD. For those in the highest relative to the lowest quintiles of intake, the multivariable-adjusted hazards ratios (HR) and 95% confidence intervals (CI) for total calcium (dietary plus supplemental) were 0.88 (0.83, 0.93; P-trend=0.001) for all-cause mortality, 0.91 (0.81, 1.02; P-trend=0.34) for all-cancer mortality, 0.60 (0.43, 0.83; P-trend=0.002) for CRC mortality, and 0.73 (0.64, 0.83; P-trend<0.0001) for CHD mortality. The corresponding HRs (95% CIs) for associations of whole milk, whole milk residuals, and low-/non-fat milk residuals with all- cause mortality were 1.20 (1.13, 1.27), 1.20 (1.13, 1.28), and 0.91 (0.86, 0.96), respectively. These results suggest that calcium may be associated with lower risk of all-cause, CRC, and CHD mortality, and that non-calcium components of milk may be independently associated with mortality.

AB - Calcium and dairy product intakes may be inversely associated with all-cause and cause-specific mortality, and non-calcium components of dairy products, such as insulin-like growth factor-1, may be independently associated with mortality. We investigated associations of calcium and dairy product intakes with all-cause, all-cancer, colorectal cancer (CRC), and coronary heart disease (CHD) mortality among 35,221 55-69 year-old women in the prospective Iowa Womens Health Study who were cancer-free in 1986. We assessed diet using Willett food frequency questionnaires, and associations using multivariable Cox proportional hazards regression. We estimated residuals from linear regression models of dairy products with dietary calcium to investigate total and specific dairy products independent of their calcium content. Through 2012, 18,687 participants died, including 4,665 from cancer (including 574 from CRC) and 3,603 from CHD. For those in the highest relative to the lowest quintiles of intake, the multivariable-adjusted hazards ratios (HR) and 95% confidence intervals (CI) for total calcium (dietary plus supplemental) were 0.88 (0.83, 0.93; P-trend=0.001) for all-cause mortality, 0.91 (0.81, 1.02; P-trend=0.34) for all-cancer mortality, 0.60 (0.43, 0.83; P-trend=0.002) for CRC mortality, and 0.73 (0.64, 0.83; P-trend<0.0001) for CHD mortality. The corresponding HRs (95% CIs) for associations of whole milk, whole milk residuals, and low-/non-fat milk residuals with all- cause mortality were 1.20 (1.13, 1.27), 1.20 (1.13, 1.28), and 0.91 (0.86, 0.96), respectively. These results suggest that calcium may be associated with lower risk of all-cause, CRC, and CHD mortality, and that non-calcium components of milk may be independently associated with mortality.

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