***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: BACKGROUND AND PURPOSE High intakes of calcium , potassium , and magnesium have been hypothesized to reduce risks of cardiovascular disease , but only a few prospect i ve studies have examined intakes of these cations in relation to risk of stroke . METHODS In 1980 , 85 764 women in the Nurses ' Health Study cohort , aged 34 to 59 years and free of diagnosed cardiovascular disease and cancer , completed dietary question naires  from which we calculated intakes of calcium , potassium , and magnesium . By 1994 , after 1.16 million person-years of follow-up , 690 incident strokes ( 129 subarachnoid hemorrhages , 74 intraparenchymal hemorrhages , 386 ischemic strokes , and 101 strokes of undetermined type ) had been documented . RESULTS Intakes of calcium , potassium , and magnesium were each inversely associated with age- and smoking-adjusted relative risks of ischemic stroke , excluding embolic infa rct ion of nonatherogenic origin ( n=347 ) . Adjustment for other cardiovascular risk factors , including history of hypertension , attenuated these associations , particularly for magnesium intake . In a multivariate analysis , women in the highest quintile of calcium intake had an adjusted relative risk of ischemic stroke of 0.69 ( 95 % CI , 0.50 to 0.95 ; P for trend=0.03 ) compared with those in the lowest quintile ; for potassium intake the corresponding relative risk was 0.72 ( 95 % CI , 0.51 to 1.01 ; P for trend=0.10 ) . Further simultaneous adjustment for calcium and potassium intake suggested an independent association for calcium intake . The association of risk with calcium intake did not appear to be log linear ; the increase in risk was limited to the lowest quintile of intake , and intakes > approximately 600 mg/d did not appear to reduce risk of stroke further . The inverse association with calcium intake was stronger for dairy than for nondairy calcium intake . Intakes of calcium , potassium , and magnesium were not related to risk of other stroke subtypes . CONCLUSIONS Low calcium intake , and perhaps low potassium intake , may contribute to increased risk of ischemic stroke in middle-aged American women . It remains possible that women in the lowest quintile of calcium intake had unknown characteristics that made them susceptible to ischemic stroke INTRODUCTION Data on omega-3 polyunsaturated fatty acids in relation to cardiovascular disease are limited in women . The aim of this study was to examine longitudinal relations of tuna and dark fish , α-linolenic acid , and marine omega-3 fatty acid intake with  incident major cardiovascular disease in women . METHODS This was a prospect i ve cohort study of U.S. women participating in the Women 's Health Study from 1993 to 2014 , during which the data were collected and analyzed . A total of 39,876 women who were aged ≥45 years and free of cardiovascular disease at baseline provided dietary data on food frequency question naires . Analyses used Cox proportional hazards models to evaluate the association between fish and energy-adjusted omega-3 polyunsaturated fatty acid intake and the risk of major cardiovascular disease , defined as a composite outcome of myocardial infa rct ion , stroke , and cardiovascular death , in 38,392 women in the final analytic sample ( 96 % ) . RESULTS During 713,559 person years of follow-up , 1,941 cases of incident major cardiovascular disease were confirmed . Tuna and dark fish intake was not associated with the risk of incident major cardiovascular disease ( p-trend > 0.05 ) . Neither α-linolenic acid nor marine omega-3 fatty acid intake was associated with major cardiovascular disease or with individual cardiovascular outcomes ( all p-trend > 0.05 ) . There was no effect modification by age , BMI , or baseline history of hypertension . CONCLUSIONS In this cohort of women without history of cardiovascular disease , intakes of tuna and dark fish , α-linolenic acid , and marine omega-3 fatty acids were not associated with risk of major cardiovascular disease 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 Epidemiologic and experimental studies suggest that higher intake of dairy products could be associated with lower risk of hypertension and obesity . Differences in nutrient composition of distinct dairy products suggest that their effect on these outcomes might be heterogeneous . However , little experimental research has examined the potentially different effects of low- and whole-fat dairy products on blood pressure ( BP ) and weight change . The present study aim ed to assess whether supplementing diets with low- or whole-fat dairy products would differentially affect BP levels and weight . METHODS A r and omised crossover trial in 45 normotensive volunteers ( 18 - 24 years old , 49 % female ) was conducted . Participants alternatively received 3.5 servings/day of whole-fat or low-fat dairy products ( milk and yogurt ) in addition to their usual diet during two 8-week periods , with a 4-week washout period between both interventions . Weight and BP were measured at the beginning and end of each intervention . RESULTS Whole-fat dairy supplementation significantly increased systolic BP [ 2.1 mmHg , 95 % confidence interval ( CI ) = 0.1 - 4.0 , P = 0.04 ] and weight ( 1.0 kg , 95 % CI = 0.5 - 1.5 , P = 0.0002 ) , but not diastolic BP ( P = 0.34 ) . Weight and BP did not change significantly after the low-fat dairy intervention ( P > 0.10 ) . There were no significant differences in the effect of low-fat or whole-fat dairy products on BP ( P > 0.60 ) , but whole-fat dairy increased weight significantly compared to low-fat dairy ( 1.2 kg , 95 % CI = 0.5 - 1.8 , P = 0.0007 ) . CONCLUSIONS In a young nonhypertensive population , dietary supplementation with whole-fat dairy products , compared to low-fat dairy , was associated with weight gain . No differential effects were observed for levels of BP OBJECTIVE Studies examining the association of dairy consumption with incident CHD have yielded inconsistent results . The current prospect i ve study examined the association between dairy consumption and CHD in a population -based sample of older community-dwelling adults . DESIGN Baseline CHD risk factors were assessed and an FFQ was self-administered . Participants were followed for morbidity and mortality with periodic clinic visits and annual mailed question naires for an average of 16?2 years , with a 96 % follow-up rate for fatal and non-fatal CHD . SETTING Community . SUBJECTS Participants were 751 men and 1008 women aged 50–93 years who attended a clinic visit in 1984–1987 . RESULTS At baseline the mean age was 70.6 ( SD 9.8 ) years for men and 70.1 ( SD 9.3 ) years for women . Participants who developed CHD during follow-up were significantly older ( P < 0.001 ) , had higher BMI ( P = 0.035 ) and higher total cholesterol ( P = 0.050 ) , and were more likely to be male ( P < 0.001 ) , diabetic ( P = 0.011 ) and hypertensive ( P < 0.001 ) , than those who did not develop CHD . Multivariate regression analyses adjusting for age , BMI , diabetes , hypertension , LDL-cholesterol and oestrogen use ( in women ) indicated that women who consumed low-fat cheese ‘ sometimes/often ’ and women who consumed non-fat milk ‘ sometimes/often ’ had an increased risk of incident CHD ( hazard ratio 52.32 ; 95 % CI 1.57 , 3.41 ) and CHD ( hazard ratio 51.48 ; 95 % CI 1.02 , 2.16 ) compared with women who ‘ never/rarely ’ ate these dairy products . CONCLUSIONS Woman with higher intake of low-fat cheese and non-fat milk seem to have a higher risk of incident CHD . This needs further investigation considering recent evidence of cardiovascular benefits from certain dairy fat The relation between dairy foods , particularly specific foods , and risk of cardiovascular disease ( CVD ) remains unclear . We examined the association between total , as well as specific , dairy food intakes and incidence of  myocardial infa rct ion ( MI )  in a prospect i ve population -based cohort . We followed 33,636 women ( aged 48 - 83 y ) , free from CVD , cancer , and diabetes at baseline ( 1997 ) , in the Swedish Mammography Cohort .  Consumption of milk , cultured milk/yogurt , cheese , cream , crème fraiche , and butter was obtained from a vali date d self-administered FFQ at baseline . We used Cox proportional hazards regression models to estimate HRs and 95 % CIs , adjusted for relevant CVD risk factors . MI incidence was ascertained from national registries . Over 11.6 y of follow-up , we ascertained 1392 cases of MI . When the highest quintile was compared with the lowest quintile , total dairy food intake was inversely associated with MI risk [ multivariable adjusted HR : 0.77 ( 95 % CI : 0.63 , 0.95 ) ] . Among specific dairy food products , total cheese was inversely associated [ HR : 0.74 ( 95 % CI : 0.60 , 0.91 ) ] and butter used on bread but not on cooking was positively associated [ HR : 1.34 ( 95 % CI : 1.02 , 1.75 ) ] with MI risk . Other specific dairy food products were not significantly associated with MI risk . No differences were observed between consumption of specific low-fat and high-fat dairy foods , expressed as either absolute intakes or intakes relative to the total , and MI risk . Failure to consider dairy foods as a heterogeneous group in future studies could hamper important insights of relevance for the development of dietary guidelines Few prospect i ve studies have examined the effects of different types of dairy food on the risks of type 2 diabetes , CHD and mortality .  We examined whether intakes of total dairy , high-fat dairy , low-fat dairy , milk and fermented dairy products were related to these outcomes in the Whitehall II prospect i ve cohort study . At baseline , dairy consumption was assessed by FFQ among 4526 subjects ( 72 % men ) with a mean age 56 ( sd 6 ) years . Death certificates and medical records were used to ascertain CHD mortality and non-fatal myocardial infa rct ion . Incident diabetes was detected by the oral glucose tolerance test or self-report . Incidence data were analysed using Cox proportional hazards models , adjusted for lifestyle and dietary factors . During approximately 10 years of follow-up , 273 diabetes , 323 CHD and 237 all-cause mortality cases occurred . In multivariable models , intakes of total dairy and types of dairy products were not significantly associated with incident diabetes or CHD ( all P values for trend > 0·1 ) . Fermented dairy products was inversely associated with overall mortality ( hazard ratios approximately 0·7 in the middle and highest tertiles ; P for trend < 0·01 ) but not with incident CHD or diabetes ( P>0·3 ) . In conclusion , intakes of total dairy and types 
    Output:
    
There was a trend that a higher level of yogurt consumption was associated with a lower incident risk of CVD in the dose-response analysis .
A daily dose of ≥200 g yogurt intake might be associated with a lower incident risk of CVD .