Milk consumption and respiratory function in asthma patients: Nhanes analysis 2007–2012

Stefanie N. Sveiven, Rachel Bookman, Jihyun Ma, Elizabeth Lyden, Corrine Hanson, Tara M. Nordgren

Research output: Contribution to journalArticlepeer-review

2 Scopus citations


Per the Centers for Diseases Control and Prevention, asthma prevalence has steadily risen since the 1980s. Using data from the National Health and Nutrition Examination Survey (NHANES), we investigated associations between milk consumption and pulmonary function (PF). Multivariable analyses were performed, adjusted for a priori potential confounders for lung function, within the eligible total adult population (n = 11,131) and those self-reporting asthma (n = 1,542), included the following variables: milk-consumption, asthma diagnosis, forced vital capacity (FVC), FVC%-predicted (%), forced expiratory volume in one-second (FEV1 ), FEV1% and FEV1/FVC. Within the total population, FEV1% and FVC% were significantly associated with regular (5+ days weekly) consumption of exclusively 1% milk in the prior 30-days (β:1.81; 95% CI: [0.297, 3.325]; p = 0.020 and β:1.27; [0.16, 3.22]; p = 0.046). Among participants with asthma, varied-regular milk consumption in a lifetime was significantly associated with FVC (β:127.3; 95% CI: [13.1, 241.4]; p = 0.002) and FVC% (β:2.62; 95% CI: [0.44, 4.80]; p = 0.006). No association between milk consumption and FEV1/FVC was found, while milk-type had variable influence and significance. Taken together, we found certain milk consumption tendencies were associated with pulmonary function values among normal and asthmatic populations. These findings propound future investigations into the potential role of dairy consumption in altering lung function and asthma outcomes, with potential impact on the protection and maintenance of pulmonary health.

Original languageEnglish (US)
Article number1182
Issue number4
StatePublished - Apr 2021


  • Asthma
  • Asthmatic
  • Diet
  • FEV
  • FVC
  • Health
  • Lung
  • Milk
  • Pulmonary

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics


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