Association between dairy consumption and cardiovascular disease events, bone fracture and all-cause mortality.

When different types of dairy consumption were investigated separately for CVD, CHD, fracture, or all-cause mortality events, a significant trend of lower risk of fracture with increasing total fermented dairy consumption (adjusted model P = 0.02) was observed, with HR of 0.67 (95% CI: 0.50–0.90) for the highest (total fermented dairy>133 g/week) vs lowest (0≤total fermented dairy≤26, g/week) quartiles of total fermented dairy consumption ( Table 3 ).

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