Table 3.

Consumption of dairy products (servings/day and % consumers) for the total population, participants without knee pain, and participants with clinical knee osteoarthritis in The Maastricht Study

	All participants (n = 3010)	No knee pain (n = 2364)	Clinical knee osteoarthritisa (n = 427)
Total dairy
% Consumers	99.9	99.9	100.0
Intake servings/day	2.89 (1.87)	2.88 (1.85)	2.89 (1.97)
Full-fat dairy
% Consumers	98.4	98.5	98.4
Intake servings/day	0.85 (1.44)	0.88 (1.47)	0.68 (1.19)
Semi-skimmed dairy
% Consumers	87.0	86.9	87.1
Intake servings/day	0.33 (0.70)	0.33 (0.72)	0.30 (0.68)
Skimmed dairy
% Consumers	92.7	92.6	93.2
Intake servings/day	0.86 (1.44)	0.86 (1.45)	0.95 (1.67)
Non-fermented dairy
% Consumers	90.5	90.3	92.5
Intake servings/day	0.35 (0.80)	0.35 (0.80)	0.34 (0.88)
Fermented dairy
% Consumers	99.3	99.4	99.3
Intake servings/day	1.94 (1.89)	1.95 (1.88)	1.87 (1.93)
Unflavored milk
% Consumers	54.2	54.6	50.6
Intake servings/day	0.29 (0.79)	0.29 (0.80)	0.43 (0.92)
Cheese, total
% Consumers	97.6	97.6	98.1
Intake servings/day	1.22 (1.22)	1.24 (1.39)	1.13 (1.50)
Cheese, Dutch
% Consumers	97.0	97.0	97.9
Intake servings/day	1.09 (1.42)	1.14 (1.42)	1.00 (1.49)
Yoghurt, total
% Consumers	85.1	85.1	85.5
Intake servings/day	0.43 (0.72)	0.43 (0.72)	0.43 (0.70)
Quark, total
% Consumers	49.5	50.0	49.4
Intake servings/day	0.01 (0.08)	0.01 (0.08)	0.01 (0.14)

20 g of cheese or 150 g of all other dairy products are considered as 1 serving of dairy

Values are presented as median (IQR) or proportions

Bold values indicate P < 0.05

SD standard deviation

^aDefined as presence of clinical knee osteoarthritis according to a modified version of the traditional classification criteria of the American College of Rheumatology (Altman et al. 1986) and/or presence of an artificial knee joint. See “Methods” section