Table 4 Literature on the effects of dietary patterns involving dairy on acute infections (N=4)
Author (Year) | Study population | Exposure details | Infectious disease | Measures of infection risk | |
|---|---|---|---|---|---|
N | Age, gender, and health status | ||||
Darand et al. (2022) [50] | 8,801 | Adults, healthy | Food frequency questionnaire evaluated intakes in the previous year of the following: Total dairy (total, low-fat and high-fat) Milk (total, low-fat and high-fat) Yogurt (total, low-fat and high-fat) Cheese | COVID-19 seroprevalence | Multivariate logistic regression: Low-fat dairy: Tertile 3=OR=0.51 (95% CI=0.37-0.69) p-trend (tertiles 2 and 3)=<0.001 High-fat dairy: Tertile 3=OR=1.40 (95% CI=1.09-1.92) p-trend=0.03 Total dairy: Tertile 3=OR=1.03 (95% CI=0.76-1.39) p-trend=0.97 Low-fat milk: Tertile 3=OR=0.47 (95% CI=0.35-0.59) p-trend=<0.001 High-fat milk: Tertile 3=OR=1.54 (95% CI=1.20-1.97) p-trend=<0.001 Total milk: Tertile 3=OR=0.74 (95% CI=0.54-1.01) p-trend=0.06 Low-fat yogurt: Tertile 3=OR=1.12 (95% CI=0.82-1.52) p-trend=0.31 High-fat yogurt: Tertile 3=OR=1.21 (95% CI=0.93-1.59) p-trend=0.27 Total yogurt: Tertile 3=OR=1.40 (95% CI=1.04-1.89) p-trend=0.01 Cheese: Tertile 3=OR=1.80 (95% CI=1.27-2.56) p-trend=0.001 Yogurt drink: Tertile 3=OR=1.37 (95% CI=0.98-1.91) p-trend=0.12 |
Deschasaux-Tanguy et al. (2021) [51] | 7,766 | Adults, healthy | Food frequency diary evaluated intakes in the previous two years of the following: Total dairy Milk Yogurt Cheese | COVID-19 seroprevalence | Multivariate logistic regression: Total dairy: All COVID cases: OR=1.19 (95% CI=1.06-1.33) Symptomatic COVID cases: OR=1.12 (95% CI=0.96-1.31) Asymptomatic COVID cases: OR=1.29 (95% CI=1.10-1.50) Milk: OR=1.15 (95% CI=1.03-1.27) Yogurt: OR=1.12 (95% CI=1.00-1.25) Cheese: OR=0.96 (95% CI=0.84,1.09) |
Cameron et al. (2004) [52] | Case: 172 Control: 169 | Children, healthy | Food frequency questionnaire evaluated intakes in the preceding two months of the following: Milk Cheese | Clinically confirmed Campylobacter jejuni infection | Cheese slices: OR=0.33 (95% CI=0.51-0.71) Block cheese: OR=0.38 (95% CI=0.19-0.76) Milk (full-cream): OR=0.53 (95% CI=0.29-0.97) Reduced-fat milk: Differences NSS (no p-value reported) cases vs. control |
Yordanov et al. (2017) [53] | 294 | Adults, healthy | Questionnaire on frequency of yogurt consumption | Seroprevalence of H. pylori | All cases: Difference NSS (p=0.387) frequent yogurt consumers (≥5 days/week) vs. non-frequent yogurt consumers CagA+ cases: OR=0.560 (95% CI=0.341-0.921) |