TABLE 5.

HRs (95% CIs) of becoming overweight or obese according to categories of baseline intake of types of dairy products (n = 18,438)¹

	n	Cases, n	Age adjusted	Multivariable adjusted	Multivariable adjusted plus baseline BMI
Skim milk, servings/d
0	3127	1326	1.00 (reference)	1.00 (reference)	1.00 (reference)
>0 to <0.5	6248	2915	1.12 (1.04, 1.19)	1.14 (1.07, 1.22)	1.07 (1.00, 1.14)
0.5 to <1	1545	696	1.09 (0.99, 1.19)	1.13 (1.03, 1.24)	1.03 (0.94, 1.13)
≥1	7344	3235	1.06 (0.99, 1.13)	1.11 (1.04, 1.19)	1.05 (0.98, 1.12)
P-trend	—	—	0.45	0.03	0.44
Whole milk, servings/d
0	15,703	7068	1.00 (reference)	1.00 (reference)	1.00 (reference)
>0 to <0.5	1808	788	0.97 (0.90, 1.04)	0.94 (0.88, 1.02)	0.95 (0.89, 1.03)
0.5 to <1	74	34	1.09 (0.78, 1.52)	1.03 (0.74, 1.45)	0.96 (0.68, 1.34)
≥1	304	123	0.94 (0.79, 1.13)	0.90 (0.76, 1.08)	0.88 (0.73, 1.05)
P-trend	—	—	0.62	0.29	0.14
Sherbet, servings/d
0	6800	2880	1.00 (reference)	1.00 (reference)	1.00 (reference)
>0 to <0.5	10,557	4873	1.12 (1.07, 1.17)	1.15 (1.10, 1.20)	1.05 (1.00, 1.10)
0.5 to <1	451	211	1.16 (1.01, 1.34)	1.22 (1.06, 1.40)	1.11 (0.96, 1.27)
≥1	362	167	1.16 (1.00, 1.36)	1.21 (1.04, 1.42)	1.03 (0.88, 1.21)
P-trend	—	—	0.02	0.003	0.36
Cream, servings/d
0	13,370	6015	1.00 (reference)	1.00 (reference)	1.00 (reference)
>0 to <0.5	3461	1551	0.94 (0.89, 1.00)	0.97 (0.91, 1.02)	0.99 (0.94, 1.05)
0.5 to <1	165	65	0.79 (0.62, 1.01)	0.77 (0.60, 0.98)	0.78 (0.61, 1.00)
≥1	925	409	0.95 (0.86, 1.06)	0.97 (0.88, 1.07)	0.96 (0.86, 1.06)
P-trend	—	—	0.33	0.45	0.27
Yogurt, servings/d
0	7442	3277	1.00 (reference)	1.00 (reference)	1.00 (reference)
>0 to <0.5	9482	4272	1.00 (0.95, 1.04)	1.04 (0.99, 1.09)	1.01 (0.97, 1.06)
0.5 to <1	566	272	1.11 (0.98, 1.26)	1.20 (1.06, 1.36)	1.16 (1.03, 1.32)
≥1	605	281	1.08 (0.95, 1.22)	1.16 (1.02, 1.31)	1.16 (1.02, 1.31)
P-trend	—	—	0.05	0.001	0.002
Cheese, servings/d
0	1232	520	1.00 (reference)	1.00 (reference)	1.00 (reference)
>0 to <0.5	14,702	6638	1.02 (0.93, 1.12)	1.06 (0.97, 1.16)	1.04 (0.95, 1.14)
0.5 to <1	1332	588	0.96 (0.85, 1.08)	1.04 (0.92, 1.17)	1.05 (0.93, 1.18)
≥1	1029	429	0.90 (0.79, 1.02)	0.96 (0.85, 1.10)	1.02 (0.90, 1.17)
P-trend	—	—	0.007	0.14	0.92
Cream cheese, servings/d
0	9611	4306	1.00 (reference)	1.00 (reference)	1.00 (reference)
>0 to <0.5	8219	3674	0.97 (0.93, 1.01)	0.99 (0.95, 1.04)	0.99 (0.95, 1.03)
0.5 to <1	99	37	0.79 (0.57, 1.08)	0.78 (0.57, 1.08)	1.01 (0.73, 1.39)
≥1	82	32	0.79 (0.56, 1.12)	0.82 (0.58, 1.15)	1.00 (0.71, 1.42)
P-trend	—	—	0.03	0.07	0.91
Cottage cheese, servings/d
0	7598	3435	1.00 (reference)	1.00 (reference)	1.00 (reference)
>0 to <0.5	10,337	4587	1.01 (0.96, 1.05)	1.03 (0.99, 1.08)	1.03 (0.98, 1.08)
0.5 to <1	159	69	1.02 (0.81, 1.30)	1.05 (0.82, 1.33)	1.19 (0.94, 1.51)
≥1	87	28	0.77 (0.53, 1.12)	0.80 (0.55, 1.17)	0.86 (0.59, 1.25)
P-trend	—	—	0.49	0.83	0.45
Butter, servings/d
0	11,382	5120	1.00 (reference)	1.00 (reference)	1.00 (reference)
>0 to <0.5	4792	2161	0.98 (0.93, 1.03)	1.00 (0.95, 1.06)	0.99 (0.94, 1.04)
0.5 to <1	486	231	1.05 (0.92, 1.20)	1.07 (0.94, 1.22)	1.06 (0.93, 1.21)
≥1	1273	524	0.89 (0.81, 0.97)	0.91 (0.83, 1.00)	0.88 (0.81, 0.97)
P-trend	—	—	0.04	0.16	0.04

¹HRs and 95% CIs were calculated with the use of Cox proportional hazards regression models. Multivariable adjusted HRs were adjusted for age, randomization treatment, smoking status, physical activity, postmenopausal status, postmenopausal hormone use, history of hypercholesterolemia, history of hypertension, multivitamin use, alcohol intake, energy intake, and fruit and vegetable intake.