Table 5.
Hazard ratio (95% CI) for developing an undesirable level of metabolic risk markers by dairy food type
| Hazard ratios of adjusted modela,b | ||||
|---|---|---|---|---|
| Q2 | Q3 | Q4 | Q5 | |
| BMI | ||||
| Dairy products | 0.86 (0.75, 0.99)0.037 | 1.01 (0.88, 1.16) | 0.97 (0.84, 1.13) | 0.90 (0.76, 1.07) |
| Non-fermented milk | 0.92 (0.80, 1.05) | 0.95 (0.83, 1.09) | 1.00 (0.87, 1.15) | 0.92 (0.79, 1.07) |
| Fermented milk | 1.03 (0.90. 1.18) | 0.93 (0.81, 1.07) | 0.91 (0.79, 1.05) | 0.95 (0.82, 1.10 |
| Cheese | 1.01 (0.89, 1.15) | 1.04 (0.91, 1.19) | 0.98 (0.85, 1.13) | 1.00 (0.68, 1.16) |
| Butter | 0.99 (0.86, 1.15) | 0.97 (0.84, 1.12) | 1.00 (0.86, 1.16) | 1.06 (0.91, 1.23) |
| S-Cholesterol | ||||
| Dairy products | 1.04 (0.93, 1.16) | 1.00 (0.90, 1.12) | 1.01 (0.90, 1.14) | 0.98 (0.86, 1.12) |
| Non-fermented milk | 0.99 (0.89, 1.09) | 1.01 (0.91, 1.12) | 0.96 (0.86, 1.07) | 0.92 (0.82, 1.03) |
| Fermented milk | 1.01 (0.91, 1.13) | 1.00 (0.90, 1.11) | 1.00 (0.89, 1.11) | 0.96 (0.87, 1.09) |
| Cheese | 1.01 (0.91, 1.12) | 1.03 (0.93, 1.14) | 0.97 (0.87, 1.09) | 0.92 (0.81, 1.03) |
| Butter | 1.08 (0.96, 1.21) | 1.13 (1.01, 1.26)0.042 | 1.16 (1.03, 1.30)0.012 | 1.12 (0.99, 1.26)0.064 |
| S-Triglycerides | ||||
| Dairy products | 0.93 (0.76, 1.14) | 0.93 (0.76, 1.14) | 0.85 (0.68, 1.06) | 0.93 (0.72, 1.19) |
| Non-fermented milk | 0.92 (0.75, 1.13) | 1.02 (0.83, 1.25) | 1.03 (0.84, 1.26) | 1.06 (0.86, 1.32) |
| Fermented milk | 1.19 (0.96, 1.45) | 0.97 (0.79, 1.20) | 0.96 (0.77, 1.19) | 1.01 (0.81, 1.25) |
| Cheese | 0.82 (0.68, 0.99)0.034 | 0.95 (0.79, 1.15) | 0.85 (0.70, 1.04) | 0.66 (0.52, 0.83)0.001 |
| Butter | 1.07 (0.86, 1.34) | 1.07 (0.86, 1.33) | 0.95 (0.76, 1.19) | 0.98 (0.77, 1.23) |
| B-Glucose | ||||
| Dairy products | 1.10 (0.93, 1.30) | 0.85 (0.70, 1.02) | 1.02 (0.84, 1.23) | 1.11 (0.89, 1.37) |
| Non-fermented milk | 0.90 (0.75, 1.06) | 0.98 (0.82, 1.16) | 0.98 (0.82, 1.16) | 0.87 (0.72, 1.06) |
| Fermented milk | 0.92 (0.77, 1.09) | 0.90 (0.76, 1.08) | 0.89 (0.75, 1.06) | 0.87 (0.72, 1.05) |
| Cheese | 1.00 (0.85, 1.17) | 0.96 (0.81, 1.14) | 0.87 (0.73, 1.05) | 0.90 (0.74, 1.09) |
| Butter | 1.26 (1.04, 1.52) | 1.11 (0.92, 1.34) | 1.24 (1.03, 1.50)0.027 | 1.28 (1.04, 1.56)0.018 |
| Blood pressure | ||||
| Dairy products | 1.03 (0.92, 1.15) | 1.03 (0.92, 1.15) | 0.98 (0.87, 1.11) | 0.99 (0.86, 1.14) |
| Non-fermented milk | 1.04 (0.93, 1.15) | 1.03 (0.93, 1.15) | 0.93 (0.83, 1.05) | 0.93 (0.82, 1.05) |
| Fermented milk | 1.06 (0.95, 1.19) | 1.07 (0.96, 1.19) | 0.99 (0.88, 1.11) | 0.93 (0.82, 1.04) |
| Cheese | 1.00 (0.90, 1.11) | 1.06 (0.95, 1.18) | 1.08 (0.96, 1.21) | 1.05 (0.93, 1.19) |
| Butter | 0.91 (0.81, 1.02) | 1.01 (0.90, 1.13) | 0.99 (0.88, 1.11) | 1.00 (0.88, 1.13) |
Hazard ratio (95% CI) for developing an undesirable level of BMI, cholesterol, triglycerides, blood glucose, or blood pressure over the 8–12 year follow-up period and increasing quintile groups (Q1 to Q5) for intake of dairy products. Q1, lowest intake, is the reference category. Statistically significant p-values are in superscript
aCrude models with sex, age and dairy quintiles were tested and HRs were not statistically significant. The adjusted models included sex, age at follow-up, education, year at follow-up, BMI at follow up, physical activity at baseline and follow-up, mean intake of fruits and vegetables and energy over the follow-up period and dairy group. The models with overweight did not include BMI, and models including S-cholesterol or S-triglyceride were also adjusted for if the analyses were performed before or after the change of laboratory analyses methods
bQ1, Q2, Q3, Q4, Q5 median values (servings/day) are for all dairy products 1.6, 2.8, 3.9, 5.1, 7.1; for non-fermented milk 0.08, 0.58, 1.0, 1.4, 2.5; for fermented milk 0.006, 0.16, 0.36, 0.78, 1.1; for cheese 0.14, 0.36, 0.78, 1.0, 2.5; and for butter 0.003, 0.15, 1.0, 2.5, 3.2