TY - JOUR
T1 - Dairy food intake is associated with reproductive hormones and sporadic anovulation among healthy premenopausal women
AU - Kim, Keewan
AU - Wactawski-Wende, Jean
AU - Michels, Kara A.
AU - Plowden, Torie C.
AU - Chaljub, Ellen N.
AU - Sjaarda, Lindsey A.
AU - Mumford, Sunni L.
N1 - Publisher Copyright:
© 2017 American Society for Nutrition.
PY - 2017
Y1 - 2017
N2 - Background: Dairy food intake has been associated with infertility; however, little is known with regard to associations with reproductive hormones or anovulation. Objective: We investigated whether intakes of dairy foods and specific nutrients were associated with reproductive hormone concentrations across the cycle and the risk of sporadic anovulation among healthy women. Methods: We prospectively measured serumreproductive hormones#8 times/menstrual cycle for 2 cycles from 259 regularly menstruating women (mean age: 27.3 y). Dairy food intake was assessed via 24-h dietary recalls 4 times/cycle. Dairy food intakes were assessed by 1) total and low- and high-fat dairy products; 2) dairy nutrients, including fat, lactose, calcium, and phosphorus; and 3) dairy foods, includingmilk, cheese, butter, cream, yogurt, and ice creamcategories.Weighted linearmixed models were used to evaluate associations between dairy nutrients or food intakes and hormone concentrations. Modified Poisson regression models with robust error variance were used to evaluate anovulation.Models were adjusted for age, body mass index, race, physical activity, Mediterranean diet score, total energy, protein, fiber, caffeine, and other hormones. Results: Each serving increase in total and low- and high-fat dairy foods and all increases in amounts of all dairy nutrients tested were associated with an ;5% reduction in serum estradiol concentrations but were not associated with anovulation. Total and high-fat dairy food intakes were positively associated with serumluteinizing hormone concentrations. Weobserved associations between intakes of >0 servings of yogurt (RR: 2.1; 95%CI: 1.2, 3.7) and cream(RR: 1.8; 95%CI: 1.0, 3.2) and a higher risk of sporadic anovulation compared with no intake. Conclusions: Our study showed associations between increasing dairy food and nutrient intakes and decreasing estradiol concentrations as well as between cream and yogurt intakes and the risk of sporadic anovulation. These results highlight the potential role of dairy in reproductive function in healthy women.
AB - Background: Dairy food intake has been associated with infertility; however, little is known with regard to associations with reproductive hormones or anovulation. Objective: We investigated whether intakes of dairy foods and specific nutrients were associated with reproductive hormone concentrations across the cycle and the risk of sporadic anovulation among healthy women. Methods: We prospectively measured serumreproductive hormones#8 times/menstrual cycle for 2 cycles from 259 regularly menstruating women (mean age: 27.3 y). Dairy food intake was assessed via 24-h dietary recalls 4 times/cycle. Dairy food intakes were assessed by 1) total and low- and high-fat dairy products; 2) dairy nutrients, including fat, lactose, calcium, and phosphorus; and 3) dairy foods, includingmilk, cheese, butter, cream, yogurt, and ice creamcategories.Weighted linearmixed models were used to evaluate associations between dairy nutrients or food intakes and hormone concentrations. Modified Poisson regression models with robust error variance were used to evaluate anovulation.Models were adjusted for age, body mass index, race, physical activity, Mediterranean diet score, total energy, protein, fiber, caffeine, and other hormones. Results: Each serving increase in total and low- and high-fat dairy foods and all increases in amounts of all dairy nutrients tested were associated with an ;5% reduction in serum estradiol concentrations but were not associated with anovulation. Total and high-fat dairy food intakes were positively associated with serumluteinizing hormone concentrations. Weobserved associations between intakes of >0 servings of yogurt (RR: 2.1; 95%CI: 1.2, 3.7) and cream(RR: 1.8; 95%CI: 1.0, 3.2) and a higher risk of sporadic anovulation compared with no intake. Conclusions: Our study showed associations between increasing dairy food and nutrient intakes and decreasing estradiol concentrations as well as between cream and yogurt intakes and the risk of sporadic anovulation. These results highlight the potential role of dairy in reproductive function in healthy women.
KW - Dairy
KW - Estradiol
KW - Menstrual cycle
KW - Ovulation
KW - Reproductive hormones
UR - http://www.scopus.com/inward/record.url?scp=85012070383&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85012070383&partnerID=8YFLogxK
U2 - 10.3945/jn.116.241521
DO - 10.3945/jn.116.241521
M3 - Article
C2 - 27881593
AN - SCOPUS:85012070383
SN - 0022-3166
VL - 147
SP - 218
EP - 226
JO - Journal of Nutrition
JF - Journal of Nutrition
IS - 2
ER -