Low-fat dairy products may prevent MetS in children

Children and teens consuming dairy products, particularly low-fat milk and yogurt, at higher amounts have a reduced risk of developing metabolic syndrome (MetS), a study has shown.

The analysis included 531 participants aged 6–18 years without MetS at baseline. All participants completed a valid food frequency questionnaire to estimate dairy consumption.

Over an average follow-up of 6.6 years, the incidence rate of MetS (defined according to the Cook criteria) was 9.8 percent. Multivariable regression analysis showed that increased consumption of dairy products showed a protective effect on MetS.

The odds of MetS were lower among participants in the highest tertile of consumption of total dairy (adjusted odds ratio [aOR], 0.48, 95 percent confidence interval [CI], 0.23–1.00), low-fat dairy (aOR, 0.44, 95 percent CI, 0.21–0.92), low-fat milk (aOR, 0.46, 95 percent CI, 0.22–0.98), and low-fat yogurt (aOR, 0.45, 95 percent CI, 0.21–0.97) when compared with participants in the lowest tertile of consumption.

A moderate intake of regular cheese also showed a protective benefit (aOR, 0.43, 95 percent CI, 0.19–0.97).

When replacing one serving/day of total dairy with nuts, the risk of MetS decreased (aOR, 0.63, 95 percent CI, 0.42–0.95). On the other hand, replacement by red and processed meat conferred a risk increase (aOR, 1.55, 95 percent CI, 1.21–1.97).

MetS showed no significant association with high-fat dairy.

The present data suggest that low-fat dairy products may play a role in the primary prevention of MetS in children and adolescents.