***TASK*** the task is to summarize an input biomedical literature in six sentences 
    ***INPUT*** the input is a biomedical literature 
    ***OUTPUT*** the output is the summary of an input biomedical literature in six sentences 
    ***DOCUMENTATION*** 
    ***EXAMPLES*** 
    Input: The authors aim ed to evaluate the association of the traditional Mediterranean diet and major food groups with incidence of and mortality from cerebrovascular disease ( CBVD ) in a Mediterranean population . The study population was a cohort of 23,601 participants from the Greek segment of the EPIC Study ( European Prospect i ve Investigation into Cancer and Nutrition ) who were free of cardiovascular diseases and cancer at baseline ( 1994 - 1999 ) .  Diet was assessed by means of a vali date d food frequency question naire . A 10-point scale integrating key Mediterranean diet characteristics was used to assess the participants ' degree of adherence to this diet . During a median follow-up period of 10.6 years ( 1994 - 2009 ) , 395 confirmed incident cases and 196 deaths from CBVD were recorded . Using Cox proportional hazards regression and adjusting for potential confounders , increased adherence to the Mediterranean diet , as measured by 2-point increments in score , was inversely associated with CBVD incidence ( adjusted hazard ratio = 0.85 , 95 % confidence interval : 0.74 , 0.96 ) and mortality ( adjusted hazard ratio = 0.88 , 95 % CI : 0.73 , 1.06 ) . These inverse trends were mostly evident among women and with respect to ischemic rather than hemorrhagic CBVD and were largely driven by consumption of vegetables , legumes , and olive oil . These data provide support for an inverse association of adherence to the Mediterranean diet with CBVD incidence and mortality The objective of the present study was to investigate the relationship between total and subtypes of bacterial fermented food intake ( dairy products , cheese , vegetables and meat ) and  mortality due to all causes , total cancer and CVD .  From the European Prospect i ve Investigation into Cancer and Nutrition-Netherl and s cohort , 34 409 Dutch men and women , aged 20 - 70 years who were free from CVD or cancer at baseline , were included .  Baseline intakes of total and subtypes of fermented foods were measured with a vali date d FFQ . Data on the incidence and causes of death were obtained from the national mortality register . Cox proportional hazards models were used to analyse mortality in relation to the quartiles of fermented food intake . After a mean follow-up of 15 ( sd 2·5 ) years , 2436 deaths occurred ( 1216 from cancer and 727 from CVD ) . After adjustment for age , sex , total energy intake , physical activity , education level , hypertension , smoking habit , BMI , and intakes of fruit , vegetables and alcohol , total fermented food intake was not found to be associated with mortality due to all causes ( hazard ratio upper v. lowest quartile ( HR(Q4 v. Q1 ) ) 1·00 , 95 % CI 0·88 , 1·13 ) , cancer ( HR(Q4 v. Q1 ) 1·02 , 95 % CI 0·86 , 1·21 ) or CVD ( HR(Q4 v. Q1 ) 1·04 , 95 % CI 0·83 , 1·30 ) . Bacterial fermented foods mainly consisted of fermented dairy foods ( 78 % ) and cheese ( 16 % ) . None of the subtypes of fermented foods was consistently related to mortality , except for cheese which was moderately inversely associated with CVD mortality , and particularly stroke mortality ( HR(Q4 v. Q1 ) 0·59 , 95 % CI 0·38 , 0·92 , P trend= 0·046 ) . In conclusion , the present study provides no strong evidence that intake of fermented foods , particularly fermented dairy foods , is associated with mortality Background and Purpose — Few dietary protein sources have been studied prospect ively in relation to stroke . We examined the relation between foods that are major protein sources and risk of stroke . Methods — We prospect ively followed 84 010 women aged 30 to 55 years at baseline and 43 150 men aged 40 to 75 years at baseline without diagnosed cancer , diabetes , or cardiovascular disease .  Diet was assessed repeatedly by a st and ardized and vali date d question naire . We examined the association between protein sources and incidence of stroke using a proportional hazard model adjusted for stroke risk factors . Results — During 26 and 22 years of follow-up in women and men , respectively , we documented 2633 and 1397 strokes , respectively . In multivariable analyses , higher intake of red meat was associated with an elevated risk of stroke , whereas a higher intake of poultry was associated with a lower risk . In models estimating the effects of exchanging different protein sources , compared with 1 serving/day of red meat , 1 serving/day of poultry was associated with a 27 % ( 95 % CI , 12%–39 % ) lower risk of stroke , nuts with a 17 % ( 95 % CI . 4%–27 % ) lower risk , fish with a 17 % ( 95 % CI , 0%–30 % ) lower risk , low-fat dairy with an 11 % ( 95 % CI , 5%–17 % ) lower risk , and whole-fat dairy with a 10 % ( 95 % CI , 4%–16 % ) lower risk . We did not see significant associations with exchanging legumes or eggs for red meat . Conclusions — These data suggest that stroke risk may be reduced by replacing red meat with other dietary sources of protein BACKGROUND Some observational studies have shown a beneficial effect of dairy consumption on blood pressure , especially in overweight and relatively young ( < 40 y ) persons . However , no results from prospect i ve studies conducted in a free-living population exist that show this association in middle-aged adults . OBJECTIVE The aim of the present study was to assess whether total , low-fat , and whole-fat dairy consumption was associated prospect ively with the risk of hypertension . DESIGN This was a prospect i ve study conducted in 5880 university graduates in Spain , aged > 20 y in 2000 ( mean age : 37 y ) , free of hypertension and cardiovascular disease at baseline , and followed-up with mailed question naires for a median of 27 mo .  Dairy consumption was assessed with a previously vali date d semiquantitative food-frequency question naire . RESULTS One hundred eighty new cases of hypertension were identified . The hazard ratio of hypertension between extreme quintiles of low-fat dairy product consumption was 0.46 ( 95 % CI : 0.26 , 0.84 ; P for trend = 0.02 ) after adjustment for the main known risk factors for hypertension and several dietary factors . No significant association between  whole-fat dairy products or total calcium intake and incident hypertension was seen . CONCLUSION In this Mediterranean cohort , low-fat dairy consumption , but not whole-fat dairy consumption , was associated with a lower risk of incident hypertension Background and Purpose Epidemiological studies of the associations of low-fat dairy and specific dairy food consumption with risk of stroke are sparse . Our aim was to examine the association between consumption of total , low-fat , full-fat , and specific dairy foods and risk of stroke in a prospect i ve cohort study . Methods We followed 74 961 Swedish women and men who were free from cardiovascular disease and cancer and who completed a 96-item food frequency question naire in 1997 . Incident cases of stroke were ascertained from the Swedish Hospital Discharge Registry . Results During a mean follow-up of 10.2 years , we ascertained 4089 cases of stroke , including 3159 cerebral infa rct ions , 583 hemorrhagic strokes , and 347 unspecified strokes . Consumption of low-fat dairy foods was inversely associated with risk of total stroke ( P for trend=0.03 ) and cerebral infa rct ion ( P for trend=0.03 ) . The multivariable relative risks for the highest compared with the lowest quintile of low-fat dairy consumption were 0.88 ( 95 % CI , 0.80–0.97 ) for total stroke and 0.87 ( 95 % CI , 0.78–0.98 ) for cerebral infa rct ion . Consumption of total dairy , full-fat dairy , milk , sour milk/yogurt , cheese , and cream/crème fraiche was not associated with stroke risk . Conclusions These results suggest that low-fat dairy consumption is inversely associated with the risk of stroke BACKGROUND Dairy product intake may be inversely associated with risk of type 2 diabetes  , but the evidence is inconclusive for total dairy products and sparse for types of dairy products . OBJECTIVE The objective was to investigate the prospect i ve association of total dairy products and different dairy subtypes with  incidence of diabetes in population s with marked variation of intake of these food groups . DESIGN A nested case-cohort within 8 European countries of the European Prospect i ve Investigation into Cancer and Nutrition Study ( n = 340,234 ; 3.99 million person-years of follow-up ) included a r and om subcohort ( n = 16,835 ) and incident diabetes cases ( n = 12,403 ) .  Baseline dairy product intake was assessed by using dietary question naires . Country-specific Prentice-weighted Cox regression HRs were calculated and pooled by using a r and om-effects meta- analysis . RESULTS Intake of total dairy products was not associated with diabetes ( HR for the comparison of the highest with the lowest quintile of total dairy products : 1.01 ; 95 % CI : 0.83 , 1.34 ; P-trend = 0.92 ) in an analysis adjusted for age , sex , BMI , diabetes risk factors , education , and dietary factors . Of the dairy subtypes , cheese intake tended to have an inverse association with diabetes ( HR : 0.88 ; 95 % CI : 0.76 , 1.02 ; P-trend = 0.01 ) , and a higher combined intake of fermented dairy products ( cheese , yogurt , and thick fermented milk ) was inversely associated with diabetes ( HR : 0.88 ; 95 % CI : 0.78 , 0.99 ; P-trend = 0.02 ) in adjusted analyses that compared extreme quintiles . CONCLUSIONS This large prospect i ve study found no association between total dairy product intake and diabetes risk . An inverse association of cheese intake and combined fermented dairy product intake with diabetes is suggested , which merits further study OBJECTIVE The purpose of this study was to prospect ively examine the association between vitamin D and calcium intake and risk of type 2 diabetes .  RESEARCH DESIGN AND METHODS In the Nurses ' Health Study , we followed 83,779 women who had no history of diabetes , cardiovascular disease , or cancer at baseline for the development of type 2 diabetes .  Vitamin D and calcium intake from diet and supplements was assessed every 2 - 4 years . During 20 years of follow-up , we documented 4,843 incident cases of type 2 diabetes . RESULTS After adjusting for multiple potential confounders , there was no association between total vitamin D intake and type 2 diabetes . However , the relative risk ( RR ) of type 2 diabetes was 0.87 ( 95 % CI 0.75 - 1.00 ; P for trend = 0.04 ) comparing the highest with the lowest category of vitamin D intake from supplements . The multivariate RRs of type 2 diabetes were 0.79 ( 0.70 - 0.90 ; P for trend < 0.001 ) comparing the highest with the lowest category of calcium intake from all sources and 0.82 ( 0.72 - 0.92 ; P for trend < 0.001 ) comparing the highest with the lowest category of calcium intake from supplements . A combined daily intake of > 1,200 mg calcium and > 800 IU vitamin D was associated with a 33 % lower risk of type 2 diabetes with RR of 0.67 ( 0.49 - 0.90 ) compared with an intake of < 600 mg and 400 IU calcium and vitamin D , respectively . CONCLUSIONS The results of this large prospect i ve study suggest a potential beneficial role for both vitamin D and calcium intake in reducing the risk of type 2 diabetes OBJECTIVE Several studies have suggested that dairy food may reduce the risk of obesity and metabolic abnormalities but few have been able to conclusively demonstrate that it reduces the risk of diabetes . The aim of the present analysis was to investigate if dairy food intake independently reduces the risk of diabetes . DESIGN The Australian Diabetes Obesity and Lifestyle Study ( AusDiab ) is a national , population -based , prospect i ve survey conducted over 5 years . Baseline measurements included a 121-item FFQ , anthropometrics and an oral glucose tolerance test . SETTING Forty-two r and omly selected clusters across Australia . SUBJECTS Adults aged ≥25 years who participated in the baseline survey and returned to follow-up 5 years later . RESULTS A total of 5582 participants with complete data were eligible for analysis , 209 of 
    Output:
    
There is an inverse association between high dairy intake and the risk of developing T2D and CVD in women