American Journal of Epidemiology Vol. 149, No. 2: 151-161
Copyright © 1999 by The Johns Hopkins University School of Hygiene and Public Health
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Relation of Calcium, Vitamin D, and Dairy Food Intake to Ischemic Heart Disease Mortality among Postmenopausal Women
1 Department of Family and Preventive Medicine, School of Medicine, University of South Carolina Columbia, SC
2 Division of Epidemiology, School of Public Health, University of Minnesota Minneapolis, MN
3 Department of Epidemiology, Graduate School of Public Health, University of Pittsburgh Pittsburgh, PA
Reprint requests to Dr. Roberd M. Bostick, Division of Population Sciences, South Carolina Cancer Center, University of South Carolina, 15 Richland Medical Park, Suite 301, Columbia, SC 29203.
To investigate whether greater intakes of calcium, vitamin D, or milk products may protect against ischemic heart disease mortality, the authors analyzed data from a prospective cohort study of 34,486 postmenopausal lowa women 55–69 years old and without a history of ischemic heart disease who completed a dietary questionnaire in 1986. Through 1994, 387 deaths due to ischemic heart disease were documented (International Classification of Diseases, Ninth Revision, codes 410–414, 429.2). The multivariate-adjusted relative risks for the highest versus the lowest quartiles of total calcium, vitamin D, and milk product intakes were as follows: 0.67 (95% confidence interval (CI) 0.47–0.94; p for trend = 0.09) for calcium, 1.41 (95% CI 0.93–2.15; p for trend = 0.12) for vitamin D, and 0.94 (95% CI 0.66–1.35; p for trend = 0.68) for milk products. The relative risk was 0.63 (95% CI 0.40–0.98) for high dietary calcium but no supplemental calcium intake and 0.66 (95% CI 0.36–1.23) for high supplemental calcium but low dietary calcium intake. These results suggest that a higher intake of calcium, but not of vitamin D or milk products, is associated with reduced ischemic heart disease mortality in postmenopausal women, and reduced risk may be achievable whether the higher intake of calcium is attained by diet, supplements, or both. Am J Epidemiol 1999;149:151–61.
calcium, dietary; dairy products; myocardial ischemia; prospective studies; vitamin D
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