Abstract 19965: Metabolomic Signature of Fermented Milk Consumption Linked With Lower Prevalence of First-diagnosed, Stable Coronary Artery Disease
Introduction: Currently available epidemiologic studies examining the potential cardiovascular effects of milk and fermented milk products (FMP) are conflicting. Hypothesis: We aimed to assess the metabolomic signature of milk-containing nutrients, intake of which associates with the extent of stable coronary artery disease (CAD).
Methods: We recruited 1301 patients (median age 62 years [interquartile range: 53-69]; men 809 [62.2%]) admitted for suspected stable CAD. Prior to coronary angiography, all patients answered a validated semi-quantitative Food-Frequency-Questionnaire. In addition, venous blood was collected from each patient for whole blood metabolomic analysis of 26 amino acids and 26 acylcarnitines, applying the targeted mass-spectrometry-based method. Obstructive CAD (obCAD) was represented by ≥ 1 coronary stenosis > 50%. Non-obstructive CAD (nobCAD) was defined by angiographic presence of coronary atherosclerosis without any coronary stenosis > 50%.
Results: Patients with obCAD (n =515) showed lower median FMP intake (134.5 g/die [IQR: 83.1-214.5]) than patients with nobCAD (n=264; 150.7 g/die [IQR: 78.8-257.0]; p<0.001), and patients with no CAD (n=522; 168.2 g/die [IQR: 101.2-265.9; p<0.001]), respectively. We found no between-group difference in average milk intake (obCAD: 27.9 g/die [IQR: 3.2-93.1]; nobCAD: 27.5 g/die [IQR: 4.1-95.0]; no CAD: 40.4 g/die [IQR: 4.5-94.7]; NS). When considering each subgroup of FMP separately, higher yoghurt intake was in inverse, independent association with prevalence of obCAD (OR 95%CI: 0.867 [0.774-0.970]; p=0.002), and nobCAD + obCAD (OR 95%CI: 0.876 [0.785-0.978]; p=0.018), respectively. Upon adjustment for relevant confounder, increased FMP consumption correlated with lower blood concentrations of acylcarnitines (r= -0.062; p=0.032); in particular C2 (r= -0.105; p<0.001), C4 (r= -0.082; p=0.004), C4OH (r= -0.070; p=0.013), C5 (r= -0.072; p=0.015), C8 (r= -0.069; p=0.017), and C141 (r= -0.097; p=0.001).
Conclusion: Increased consumption of fermented milk was linked with lower prevalence of stable coronary artery disease and associated with decreased blood concentrations of short- and medium-chain saturated, and long-chain monounsaturated fatty acids.
Author Disclosures: A. Teren: None. F. Beutner: None. A. Vogel: None. U. Ceglarek: None. M. Scholz: None. G. Schuler: None. J. Thiery: None.
- © 2015 by American Heart Association, Inc.