***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 It has been suggested that a higher calcium intake might favourably modify cardiovascular risk factors . However , findings of an ultimately decreased risk of cardiovascular disease ( CVD ) are limited . Instead , recent evidence warns that taking calcium supplements might increase myocardial infa rct ion ( MI ) risk . Objective To prospect ively evaluate the associations of dietary calcium intake and calcium supplementation with MI and stroke risk and overall CVD mortality . Methods Data from 23 980 Heidelberg cohort participants of the European Prospect i ve Investigation into Cancer and Nutrition study , aged 35–64 years and free of major CVD events at recruitment , were analysed . Multivariate Cox regression models were used to estimate HRs and 95 % CIs . Results After an average follow-up time of 11 years , 354 MI and 260 stroke cases and 267 CVD deaths were documented . Compared with the lowest quartile , the third quartile of total dietary and dairy calcium intake had a significantly reduced MI risk , with a HR of 0.69 ( 95 % CI 0.50 to 0.94 ) and 0.68 ( 95 % CI 0.50 to 0.93 ) , respectively . Associations for stroke risk and CVD mortality were overall null . In comparison with non-users of any supplements , users of calcium supplements had a statistically significantly increased MI risk ( HR=1.86 ; 95 % CI 1.17 to 2.96 ) , which was more pronounced for calcium supplement only users ( HR=2.39 ; 95 % CI 1.12 to 5.12 ) . Conclusions Increasing calcium intake from diet might not confer significant cardiovascular benefits , while calcium supplements , which might raise MI risk , should be taken with caution Background and Purpose — Although it has been hypothesized that a high intake of dietary calcium may reduce the risk of cardiovascular disease ( CVD ) , no prospect i ve studies have been conducted to examine the specific association between calcium intake and incidence of stroke or coronary heart disease among Japanese with a low average calcium intake . Methods — To investigate the association between calcium intake and risk of CVD , a total of 41 526 Japanese men and women age 40 to 59 years without a history of CVD or cancer and who had completed a food consumption frequency question naire were enrolled in this study . The subjects were followed up from 1990 to 1992 to 2003 , and after 533 692 person-years of follow-up , 1321 incident cases of stroke ( 664 ischemic , 425 intraparenchymal hemorrhage , and 217 subarachnoid hemorrhage ) and 322 of coronary heart disease were documented . Results — Total calcium intake showed an inverse association with the risk of total stroke ; the multivariable hazard ratio and 95 % CIs for the highest versus the lowest quintile were 0.70 ( 95 % CI , 0.56 to 0.88 ; P for trend=0.02 ) . Dairy calcium intake was inversely associated with risks of total and ischemic stroke with respective multivariable hazard ratios ( 95 % CIs ) of 0.69 ( 0.56 to 0.85 ; P for trend=0.007 ) and 0.69 ( 0.52 to 0.93 ; P for trend=0.05 ) . Dietary calcium intake was not significantly associated with risk of coronary heart disease . Conclusions — Dietary calcium intake , especially calcium from dairy products , was found to be associated with a reduced incidence of stroke among middle-aged Japanese 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 The degree to which different saturated fatty acids exert their cholesterol-raising effects is still unknown . Therefore , we studied the effect on serum lipids and lipoproteins of diets rich in lauric , palmitic , or oleic acids .  Eighteen women and 14 men consumed in r and om order three experimental diets , each for 6 wk . The diets consisted of solid foods and contained 40 % of energy as fat , of which 28 % was supplied by the experimental fats . The fat high in lauric acid was a mixture of palm kernel oil ( 75 % ) and a high-oleic acid sunflower oil ( 25 % ) ; the fat high in palmitic acid consisted of dairy fat ( 55 % ) , palmstearin ( 36 % ) , and sunflower oil ( 9 % ) ; and the fat high in oleic acid consisted of dairy fat ( 37 % ) and sunflower oil ( 63 % ) . The calculated nutrient composition was the same in each diet except for approximately equal to 8.5 % of energy , which was provided by lauric , palmitic , or oleic acids . With the lauric acid diet the subjects ' serum total cholesterol concentration increased by 0.22 mmol/L ( P = 0.0121 ; 95 % CI : 0.02 , 0.41 mmol/L ) as compared with the palmitic acid diet and by 0.48 mmol/L ( P < 0.0001 ; 95 % CI : 0.29 , 0.67 mmol/L ) compared with the oleic acid diet .  Total cholesterol concentrations with the palmitic acid diet were 0.26 mmol/L ( P = 0.0012 ; 95 % CI : 0.07 , 0.46 mmol/L ) higher than with the oleic acid diet .  High-density-lipoprotein (HDL)-cholesterol concentrations increased by 0.12 mmol/L ( P = 0.006 ; 95 % CI : 0.04 , 0.20 mmol/L ) with the lauric acid compared with the palmitic acid diet and by 0.14 mmol/L ( P < 0.001 ; 95 % CI : 0.07 , 0.22 mmol/L ) compared with the oleic acid diet .  HDL-cholesterol concentrations with the palmitic acid and the oleic acid diet were the same . No effects were seen in serum triacylglycerol and lipoprotein(a ) concentrations . We conclude that both lauric and palmitic acids are hypercholesterolemic compared with oleic acid . Lauric acid raises total cholesterol concentrations more than palmitic acid , which is partly due to a stronger rise in HDL cholesterol 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 prospect i ve cohort study of 34,486 postmenopausal Iowa women 55 - 69 years old and without a history of ischemic heart disease who completed a dietary question naire 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 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 Prospect i ve data examining the relationship between dietary protein intake and incident coronary heart disease ( CHD )  are inconclusive . Most evidence is derived from homogenous population s such as health professionals . Large community-based analyses in more diverse sample s are lacking . Methods We studied the association of protein type and major dietary protein sources and risk for incident CHD in 12,066 middle-aged adults ( aged 45–64 at baseline , 1987–1989 ) from four U.S. communities en 
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However , there was little evidence for inverse dose-response relationships between the dairy variables and CHD and stroke after adjusting for within- study covariance .