Intake of the different types of dairy products, genetic predisposition, and the risks of nonalcoholic fatty liver disease and cirrhosis: a prospective cohort study

Author:

Wu Hanzhang12ORCID,Li Shiwen3,Chen Liangkai4,Xia Yang56,Tan Xiao127

Affiliation:

1. Department of Big Data in Health Science, Zhejiang University School of Public Health and Department of Psychiatry, Sir Run Run Shaw Hospital, Zhejiang University School of Medicine, Hangzhou, China

2. The Key Laboratory of Intelligent Preventive Medicine of Zhejiang Province, Hangzhou, China

3. Department of Pulmonary and Critical Care Medicine, Shengjing Hospital of China Medical University, Shenyang, China

4. Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China

5. Liaoning Key Laboratory of Precision Medical Research on Major Chronic Disease, Shenyang, China

6. Department of Clinical Epidemiology, Shengjing Hospital of China Medical University, Shenyang, China

7. Department of Medical Sciences, Uppsala University, Uppsala, Sweden

Abstract

The association of different types of dairy product consumption with nonalcoholic fatty liver disease remains controversial.

Funder

China Association for Science and Technology

China Medical University

Department of Education of Liaoning Province

Publisher

Royal Society of Chemistry (RSC)

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