Table 4.
Cross-sectional associations between intake of dairy products and osteoarthritis of the knee
| Tertile 1 | Tertile 2 | Tertile 3 | P trend | |
|---|---|---|---|---|
| OR | OR (95% CI) | OR (95% CI) | ||
| Total dairy | < 1.9 serving/da | ≥ 1.9 to < 3.3 serving/d | ≥ 3.3 serving/d | |
| Ca/nCab: 141/785 | Ca/nCa: 145/791 | Ca/nCa: 141/788 | ||
| Model 1† | 1 | 1.01 (0.78–1.31) | 0.99 (0.77–1.29) | 0.95 |
| Model 2‡ | 1 | 1.00 (0.75–1.32) | 1.04 (0.77–1.41) | 0.80 |
| Full-fat dairy | < 0.5 serving/d | ≥ 0.5 to < 1.4 serving/d | ≥ 1.4 serving/d | |
| Ca/nCa: 175/795 | Ca/nCa: 140/776 | Ca/nCa: 112/793 | ||
| Model 1† | 1 | 0.86 (0.67–1.11) | 0.68 (0.52–0.88) | 0.00 |
| Model 2‡ | 1 | 0.88 (0.67–1.16) | 0.68 (0.50–0.92) | 0.01 |
| Semi-skimmed dairy | < 0.08 serving/d | ≥ 0.08 to < 0.5 serving/d | ≥ 0.5 serving/d | |
| Ca/nCa: 139/788 | Ca/nCa: 157/791 | Ca/nCa: 131/785 | ||
| Model 1† | 1 | 1.16 (0.90–1.49) | 0.98 (0.75–1.27) | 0.89 |
| Model 2‡ | 1 | 1.15 (0.88–1.52) | 0.97 (0.72–1.29) | 0.83 |
| Skimmed dairy | < 0.4 serving/d | ≥ 0.4 to < 1.3 serving/d | ≥ 1.3 serving/d | |
| Ca/nCa: 131/786 | Ca/nCa: 135/793 | Ca/nCa: 161/785 | ||
| Model 1† | 1 | 0.98 (0.75–1.27) | 1.13 (0.87–1.46) | 0.35 |
| Model 2‡ | 1 | 0.91 (0.68–1.20) | 1.07 (0.81–1.42) | 0.62 |
| Non-fermented dairy | < 0.09 serving/d |
≥ 0.09 to < 0.6 serving/d ≥ 1.3 serving/d |
≥ 0.6 serving/d | |
| Ca/nCa: 130/774 | Ca/nCa: 153/800 | Ca/nCa: 144/790 | ||
| Model 1† | 1 | 1.24 (0.96–1.61) | 1.15 (0.89–1.50) | 0.30 |
| Model 2‡ | 1 | 1.19 (0.90–1.58) | 1.12 (0.84–1.50) | 0.46 |
| Fermented dairy, all | < 1.4 serving/d | ≥ 1.4 to < 2.5 serving/d | ≥ 2.5 serving/d | |
| Ca/nCa: 155/786 | Ca/nCa: 131/790 | Ca/nCa: 141/788 | ||
| Model 1† | 1 | 0.85 (0.65–1.10) | 0.89 (0.69–1.14) | 0.35 |
| Model 2‡ | 1 | 0.82 (0.62–1.08) | 0.95 (0.71–1.27) | 0.72 |
| Unflavoured milk | non-cons | > 0 to < 0.3 serving/d | ≥ 0.3 g/day | |
| Ca/nCa: 211/1047 | Ca/nCa: 87/619 | Ca/nCa: 129/671 | ||
| Model 1† | 1 | 0.80 (0.61–1.06) | 1.05 (0.83–1.35) | 0.84 |
| Model 2‡ | 1 | 0.78 (0.58–1.04) | 1.00 (0.77–1.30) | 0.82 |
| Cheese, total | < 0.9 serving/d | ≥ 0.9 to < 1.9 serving/d | ≥ 1.9 serving/d | |
| Ca/nCa: 152/773 | Ca/nCa: 142/793 | Ca/nCa: 133/798 | ||
| Model 1† | 1 | 0.89 (0.69–1.15) | 0.81 (0.63–1.06) | 0.12 |
| Model 2‡ | 1 | 0.79 (0.60–1.04) | 0.84 (0.63–1.12) | 0.21 |
| Cheese, Dutch | < 0.7 serving/d | ≥ 0.7 to < 1.7 serving/d | ≥ 1.7 serving/d | |
| Ca/nCa: 159/787 | Ca/nCa: 138/739 | Ca/nCa: 130/838 | ||
| Model 1† | 1 | 0.91 (0.70–1.17) | 0.73 (0.57–0.95) | 0.02 |
| Model 2‡ | 1 | 0.83 (0.63–1.09) | 0.75 (0.56–0.99) | 0.04 |
| Yoghurt, total | < 0.1 serving/d | ≥ 0.1 to < 0.6 serving/d | ≥ 0.6 serving/d | |
| Ca/nCa: 130/785 | Ca/nCa: 132/705 | Ca/nCa: 165/874 | ||
| Model 1† | 1 | 1.17 (0.89–1.53) | 1.17 (0.90–1.51) | 0.25 |
| Model 2‡ | 1 | 1.14 (0.85–1.52) | 1.19 (0.89–1.58) | 0.25 |
Defined 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
non-cons non-consumers, serving/d, servings per day T2DM type 2 diabetes mellitus, BMI body mass index
†Model 1, multivariate logistic regression analyses adjusted for age, diabetes status and sex; Ca/nCa = 427/2364
‡Model 2, additionally adjusted for BMI, education, occupational exposure to knee loading, history of sport-related knee injury, smoking, intakes of energy, alcohol, meat, fish and shellfish, fruit and vegetables; Ca/nCa = 404/2241
a20 g of cheese or 150 g of all other dairy products are considered as 1 serving of dairy
bCa/nCa: number of cases/number of non-cases