Table 4. The associations between yogurt consumption and levels of metabolic factors.
| Nonconsumers (n = 3016) | Consumers (n = 3510) | Consumers | Ptrendb | Pcon vs non-conc | |||
|---|---|---|---|---|---|---|---|
|
| |||||||
| Low-intake groupa (n = 1758) | High-intake groupa (n = 1752) | ||||||
| Median energy contribution from yogurt (%kcal) | 0 | 2.07 | 1.11 | 5.70 | |||
| Total cholesterol (mg/dL) | Model 1d | 196.0 (194.4, 197.7)e | 194.8 (193.1, 196.5) | 195.4 (193.4, 197.4) | 194.2 (192.1, 196.3) | .11 | .21 |
| Model 2d | 194.9 (193.2, 196.6) | 194.8 (193.2, 196.5) | 195.0 (192.9, 197.0) | 194.7 (192.6, 196.8) | .85 | .97 | |
| Model 3d | 194.9 (193.2, 196.6) | 195.0 (193.2, 196.6) | 195.0 (192.9, 197.0) | 195.0 (192.9, 197.1) | .97 | .97 | |
| HDL cholesterol (mg/dL) | Model 1 | 53.0 (52.2, 53.7) | 53.2 (52.5, 53.9) | 53.0 (52.1, 53.8) | 53.4 (52.6, 54.3) | .29 | .53 |
| Model 2 | 53.3 (52.5, 54.0) | 53.2 (52.5, 53.9) | 53.1 (52.3, 53.3) | 53.3 (52.4, 54.2) | .91 | .85 | |
| Model 3 | 53.2 (52.5, 53.8) | 53.0 (52.3, 53.7) | 53.1 (52.3, 53.9) | 52.9 (52.1, 53.7) | .53 | .70 | |
| Triglycerides (mg/dL)f | Model 1 | 111.2 (108.4, 114.0) | 107.0 (104.2, 109.8) | 109.5 (106.1, 113.0) | 104.3 (101.0, 107.7) | <.001 | .01 |
| Model 2 | 109.4 (106.6, 112.3) | 107.1 (104.3, 109.9) | 108.8 (105.5, 112.3) | 105.1 (101.8, 108.6) | .02 | .16 | |
| Model 3 | 109.9 (107.2, 112.6) | 107.8 (105.2, 110.6) | 108.8 (105.6, 112.1) | 106.8 (103.5, 110.1) | .10 | .20 | |
| Glucose (mg/dL)f | Model 1 | 98.7 (98.0, 99.5) | 97.2 (96.5, 97.9) | 97.9 (97.0, 98.7) | 96.5 (95.7, 97.4) | <.001 | <.001 |
| Model 2 | 98.2 (97.5, 99.0) | 97.3 (96.6, 98.0) | 97.8 (96.9, 98.6) | 96.8 (95.9, 97.6) | .002 | .02 | |
| Model 3 | 98.4 (97.7, 99.1) | 97.5 (96.8, 98.2) | 97.8 (96.9, 98.6) | 97.1 (96.3, 98.0) | .01 | .02 | |
| Insulin (pmol/L)f | Model 1 | 83.8 (82.2, 85.4) | 81.4 (79.9, 82.9) | 83.2 (81.4, 85.1) | 79.4 (77.6, 81.3) | <.001 | .009 |
| Model 2 | 82.3 (80.7, 83.9) | 81.5 (80.0, 83.1) | 82.8 (81.0, 84.6) | 80.1 (78.3, 82.0) | .02 | .42 | |
| Model 3 | 82.8 (81.4, 84.2) | 82.1 (80.8, 83.4) | 82.8 (81.2, 84.3) | 81.4 (79.8, 83.1) | .12 | .40 | |
| Systolic blood pressure (mmHg) | Model 1 | 121.7 (121.0, 122.3) | 120.2 (119.5, 120.9) | 120.5 (119.7, 121.3) | 119.8 (118.9, 120.7) | <.001 | <.001 |
| Model 2 | 121.3 (120.6, 122.0) | 120.2 (119.5, 120.9) | 120.4 (119.6, 121.2) | 120.0 (119.1, 120.9) | .03 | .01 | |
| Model 3 | 121.3 (120.6, 122.0) | 120.4 (119.7, 121.0) | 120.4 (119.6, 121.2) | 120.3 (119.5, 121.2) | .12 | .02 | |
| Diastolic blood pressure (mmHg) | Model 1 | 75.1 (74.6, 75.5) | 74.4 (74.0, 74.9) | 74.6 (74.1, 75.1) | 74.2 (73.7, 74.8) | .01 | .02 |
| Model 2 | 74.7 (74.2, 75.1) | 74.4 (74.0, 74.9) | 74.5 (73.9, 75.0) | 74.4 (73.8, 75.0) | .43 | .34 | |
| Model 3 | 74.7 (74.3, 75.2) | 74.6 (74.1, 75.0) | 74.5 (74.0, 75.0) | 74.6 (74.1, 75.2) | .91 | .49 | |
| HOMA-IRf | Model 1 | 3.42 (3.34, 3.50) | 3.27 (3.20, 3.35) | 3.37 (3.28, 3.45) | 3.17 (3.09, 3.27) | <.001 | .001 |
| Model 2 | 3.34 (3.26, 3.42) | 3.28 (3.21, 3.36) | 3.35 (3.26, 3.43) | 3.21 (3.12, 3.30) | .006 | .19 | |
| Model 3 | 3.37 (3.30, 3.43) | 3.31 (3.25, 3.37) | 3.34 (3.27, 3.42) | 3.28 (3.20, 3.36) | .04 | .15 | |
a
Low-intake and high-intake groups were generated using a cut point of 2.07%kcal from yogurt.
b
P values for testing the linear trends across yogurt consumption (percentage of energy contribution) groups.
c
P values for testing the differences between yogurt consumers and nonconsumers.
d
Model 1: adjusted for age, sex, PAI score, total energy intake, and smoking status. Model 2: model 1 + DGAI score and the use of supplements. Model 3: model 2 + BMI.
e
Mean (95% CI) for all such values;
f
Triglycerides, glucose, insulin, and HOMA-IR are presented in geometric means (95% CI).