Exploring the Link Between Cheese Consumption and Heart Failure Risk: A Mendelian Randomization Approach with Biomarker Analysis.

Abstract

The study investigates the association between cheese consumption and heart failure risk, employing Mendelian randomization (MR) analysis. Heart failure, influenced by various factors including diet, remains a major global health concern. Cheese, a nutrient-rich dairy product, has shown potential in reducing heart failure risk, though the mechanisms are not fully understood. This study clarifies the association by examining 45 biomarkers that could mediate this effect. This analysis revealed a significant reduction in heart failure risk with cheese consumption (OR = 0.771, P = 0.00588). Of the 45 biomarkers analyzed, 24 showed a significant relationship with cheese intake. Six biomarkers-neutrophil count (mediating effect ratio: 3.37%), apolipoprotein B (2.73%), glucose (4.16%), triglycerides (5.82%), diastolic blood pressure (14.78%), and serum uric acid (8.45%)-were identified as mediators in the cheese consumption-heart failure relationship. This study underscores the role of biomarkers in understanding heart failure mechanisms and highlights the potential of dietary interventions, like cheese consumption, to reduce heart failure risk. While these findings are promising, their generalizability may be limited, and further research across diverse populations is needed.