Table 3.
The association (IRR*) between intake of dairy foods and number of teeth with attachment loss ≥3mm.
| Dairy Foods (g/day) | ||||
|---|---|---|---|---|
| Crude | Adjusted † | |||
| IRR * (95% CI) | p | IRR * (95% CI) | p | |
| Total | 0.96 (0.93–0.98) | 0.002 | 0.96 (0.96–0.99) | 0.003 |
| Milk | 0.95 (0.93–0.99) | 0.001 | 0.96 (0.93–0.99) | 0.028 |
| Cheese | 0.98 (0.97–1.02) | 0.821 | 0.95 (0.78–1.16) | 0.625 |
| Fermented foods | 0.99 (0.94–1.04) | 0.720 | 0.97 (0.95–0.99) | 0.029 |
* Incidence-rate ratio (IRR) is for each 100 g daily increase in intake of dairy foods; † Model adjusted for age, gender, education, sucrose intake, alcohol consumption, smoking, physical activity, vitamin D intake, heart disease, visit to the dentist, use of dental floss, number of remaining teeth and bleeding on probing.