Table 2.

Nutritional adequacy for diets of non-yogurt consumers and across increasing tertile of yogurt and fromage frais consumption using data from years 1–4 of the NDNS for children aged 4–10 and 11–18 years old

Nutrients per day	Children 4–10 years Yogurt tertiles (g/day)				P a	Children 11–18 years Yogurt tertiles (g/day)				P
	NC (0)	T1 (1–30)	T2 (31–60)	T3 (61–295)		NC (0)	T1 (2–30)	T2 (31–60)	T3 (61–236)
Participants, n	307	166	155	175		610	97	89	88
Energy, kJ	6150 ± 73	6400 ± 100	6510 ± 104*	6760 ± 97*	0.000	7370 ± 81	8170 ± 2230*	7450 ± 200	8030 ± 205*	0.001
Protein, g	53.7 ± 0.5	53.9 ± 0.6	55.2 ± 0.7	57.1 ± 0.6*	0.0001	65.3 ± 0.5	66.0 ± 1.6	65.4 ± 1.3	69.3 ± 1.4*	0.07
Total fat, g	57.9 ± 0.4	57.4 ± 0.6	56.5 ± 0.6	55.3 ± 0.6*	0.005	68.5 ± 0.4	67.0 ± 1.1	64.3 ± 1.0*	64.3 ± 1.0*	0.0001
MUFA, g	20.9 ± 0.2	20.5 ± 0.3	20.2 ± 0.3	19.5 ± 0.3*	0.0001	26.0 ± 0.2	24.9 ± 0.6	23.6 ± 0.5*	23.4 ± 0.5*	0.0001
n-6 fatty acids, g	7.8 ± 0.1	7.5 ± 0.2	7.4 ± 0.2	6.9 ± 0.2*	0.0001	9.4 ± 0.1	9.1 ± 0.3	9.0 ± 0.3	8.6 ± 0.3*	0.030
Carbohydrate, g	209 ± 1	210 ± 2	211 ± 2	211 ± 2	0.61	238 ± 1	240 ± 3	246 ± 3*	245 ± 3	0.024
Starch, g	116 ± 1	113 ± 1	115 ± 2	109 ± 1*	0.0001	136 ± 1	135 ± 3	133 ± 2	134 ± 3	0.69
Total sugars, g	93.1 ± 1.3	97.3 ± 1.7	96.0 ± 1.8	103 ± 2*	0.0001	103 ± 1	104 ± 4	113 ± 3*	111 ± 3	0.004
IMS, g	33.1 ± 0.7	35.6 ± 1.0	37.4 ± 1.0*	43.2 ± 1.0*	0.0001	26.6 ± 0.5	30.9 ± 1.5*	33.8 ± 1.3*	41.8 ± 1.3*	0.0001
Fructose, g	16.1 ± 0.5	16.0 ± 0.6	16.5 ± 0.7	17.3 ± 0.6	0.42	16.9 ± 0.4	17.4 ± 1.1	19.0 ± 0.9	20.1 ± 0.9*	0.007
Lactose, g	11.9 ± 0.4	13.0 ± 0.5	13.8 ± 0.6*	16.1 ± 0.5*	0.0001	10.1 ± 0.3	11.1 ± 0.9	12.0 ± 0.8	13.3 ± 0.8*	0.001
Beta-carotene, μg	1940 ± 108	2050 ± 145	2110 ± 151	2170 ± 143	0.60	1870 ± 77	2190 ± 216	1970 ± 187	2950 ± 193*	0.0001
Vitamin Ab, μg	614 ± 27	656 ± 36	698 ± 38	680 ± 36	0.25	634 ± 21	668 ± 59	660 ± 51	920 ± 53*	0.0001
Thiamin, mg	1.2 ± 0.0	1.3 ± 0.0	1.3 ± 0.0	1.3 ± 0.0*	0.005	1.4 ± 0.0	1.4 ± 0.0	1.5 ± 0.0	1.5 ± 0.0*	0.0001
Riboflavin, mg	1.4 ± 0.0	1.4 ± 0.0	1.5 ± 0.0*	1.7 ± 0.0*	0.0001	1.4 ± 0.0	1.5 ± 0.1	1.5 ± 0.1	1.7 ± 0.1*	0.0001
Folate, μg	193 ± 3	190 ± 5	204 ± 5	201 ± 4	0.07	204 ± 3	218 ± 8	223 ± 7*	248 ± 7*	0.0001
Vitamin B12, μg	3.7 ± 0.1	3.8 ± 0.1	4.1 ± 0.1	4.2 ± 0.1*	0.009	4.0 ± 0.1	4.3 ± 0.2	4.3 ± 0.2	4.4 ± 0.2	0.34
Vitamin D, μg	1.9 ± 0.1	2.0 ± 0.1	2.0 ± 0.1	2.0 ± 0.1	0.91	2.1 ± 0.0	2.1 ± 0.1	2.1 ± 0.1	2.5 ± 0.1*	0.03
Vitamin C, mg	83.5 ± 2.7	87.5 ± 3.6	81.5 ± 3.7	92.6 ± 3.5	0.11	76.5 ± 2.2	87.7 ± 6.2	92.9 ± 5	96.7 ± 5.6*	0.001
Sodium, mg	1837 ± 21	1849 ± 28	1917 ± 29	1770 ± 27	0.003	2268 ± 20	2249 ± 58*	2203 ± 50*	2123 ± 51	0.06
Potassium, mg	2098 ± 21	2104 ± 28	2147 ± 29	2289 ± 28*	0.0001	2248 ± 19	2356 ± 53	2407 ± 46*	2630 ± 48*	0.0001
Calcium, mg	739 ± 12	778 ± 16	827 ± 17*	901 ± 16*	0.0001	765 ± 10	820 ± 27	828 ± 24	856 ± 24*	0.001
Magnesium, mg	188 ± 2	185 ± 3	191 ± 3	203 ± 2*	0.0001	202 ± 2	218 ± 4*	216 ± 4*	240 ± 4*	0.0001
Phosphorus, mg	962 ± 9	975 ± 12	1013 ± 13*	1077 ± 12*	0.0001	1077 ± 8	1123 ± 23	1107 ± 20	1228 ± 21*	0.0001
Iron, mg	8.5 ± 0.1	8.6 ± 0.1	8.5 ± 0.2	8.8 ± 0.1	0.18	9.4 ± 0.1	10.0 ± 0.3	10.0 ± 0.2	10.5 ± 0.2*	0.0001
Zinc, mg	6.2 ± 0.1	6.3 ± 0.1	6.3 ± 0.1	6.7 ± 0.1*	0.007	7.3 ± 0.1	7.7 ± 0.2	7.4 ± 0.2	8.0 ± 0.2*	0.005
Iodine, μg	124 ± 3	132 ± 4	139 ± 4*	157 ± 4*	0.0001	119 ± 2	127 ± 7	136 ± 6*	152 ± 6*	0.0001
Selenium, μg	32.3 ± 0.5	31.6 ± 0.7	32.0 ± 0.8	34.67 ± 0.7*	0.009	39.6 ± 0.6	39.4 ± 1.6	40.8 ± 1.4	45.7 ± 1.4*	0.001
Manganese, mg	2.2 ± 0.0	2.1 ± 0.1	2.2 ± 0.1	2.2 ± 0.1	0.33	2.2 ± 0.0	2.5 ± 0.1*	2.4 ± 0.1	2.7 ± 0.1*	0.0001

Values shown are mean ± SEMs. Table contains nutrients that were significantly different across NC and increasing tertiles of yogurt and fromage frais intake

IMS intrinsic and milk sugars, MUFAs monounsaturated fatty acids, NC non-consumer, NDNS National Diet and Nutrition Survey, SFAs saturated fatty acids, T tertile

*Values are significantly different from non-consumers (P < 0.05; Bonferroni post hoc test)

^aBased on differences across non-consumers and tertiles of yogurt intake by analysis of covariance (ANCOVA) controlling for age, sex and total energy intake (kJ). Energy intake was adjusted for age and sex

^bRetinol equivalents