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. 2020 Feb 13;150(5):1272–1283. doi: 10.1093/jn/nxaa021

TABLE 2.

Least-squares adjusted means ± SE of log-transformed circulating metabolite values across increasing quartiles of dairy intake in the Framingham Heart Study Offspring cohort, total sample (n = 2205)1

Quartile category of dairy intake
Metabolite Q1 Q2 Q3 Q4 P-trend Sig.2 In Gen33
Number in quartile category 551 551 552 551
Total dairy (quartile median, servings/wk) n 2.5 6.5 10.4 20.0
 C18:1 LPE 1818 0.402 ± 0.026 0.368 ± 0.024 0.365 ± 0.024 0.343 ± 0.025 0.05 N n/a
 C18:2 LPE 1818 0.043 ± 0.026 0.039 ± 0.025 0.026 ± 0.024 −0.013 ± 0.026 0.03 N n/a
 C54:3 TAG 1818 0.326 ± 0.021 0.321 ± 0.019 0.318 ± 0.019 0.302 ± 0.020 0.26 N n/a
 C56:3 TAG 1818 0.443 ± 0.031 0.440 ± 0.029 0.443 ± 0.029 0.408 ± 0.030 0.25 N n/a
 cis/trans-Hydroxyproline 2202 0.241 ± 0.023 0.195 ± 0.022 0.190 ± 0.021 0.143 ± 0.022 0.0002 Y P = 0.44
 Gentisate 1816 −0.553 ± 0.066 −0.574 ± 0.062 −0.618 ± 0.061 −0.612 ± 0.064 0.40 N n/a
 Glycodeoxycholates 1816 0.092 ± 0.056 0.020 ± 0.053 0.024 ± 0.052 −0.070 ± 0.055 0.01 N n/a
 Pantothenate 1816 0.040 ± 0.034 0.075 ± 0.032 0.125 ± 0.031 0.193 ± 0.033 <0.0001 Y P = 0.0484
 Taurodeoxycholates 1809 0.027 ± 0.067 −0.015 ± 0.063 −0.029 ± 0.062 −0.071 ± 0.065 0.18 N P = 0.87
 Uridine 1816 −0.250 ± 0.017 −0.214 ± 0.016 −0.198 ± 0.016 −0.140 ± 0.016 <0.0001 Y P = 0.0014
 Niacinamide 2202 0.195 ± 0.028 0.234 ± 0.026 0.184 ± 0.026 0.257 ± 0.028 0.07 N P = 0.49
Milk (quartile median, servings/wk) 0.0 3.0 5.5 17.5
 C46:0 TAG 1559 −0.127 ± 0.043 −0.122 ± 0.043 −0.078 ± 0.042 −0.079 ± 0.043 0.34 N n/a
 cis/trans-Hydroxyproline 2202 0.229 ± 0.022 0.186 ± 0.022 0.196 ± 0.022 0.154 ± 0.022 0.006 Y P = 0.75
 Pantothenate 1816 0.046 ± 0.033 0.059 ± 0.033 0.163 ± 0.032 0.165 ± 0.033 0.001 Y P = 0.98
 Uridine 1816 −0.246 ± 0.016 −0.222 ± 0.016 −0.196 ± 0.016 −0.148 ± 0.016 <0.0001 Y P = 0.10
Cream/butter (quartile median, servings/wk) 0.0 0.9 3.0 13.4
 C54:4 TAG 1818 0.137 ± 0.017 0.110 ± 0.017 0.095 ± 0.016 0.043 ± 0.017 <0.0001 Y n/a
 Pyridoxate 1814 0.110 ± 0.047 0.041 ± 0.045 0.170 ± 0.045 0.029 ± 0.046 0.11 N n/a
Cheese (quartile median, servings/wk) 0.5 1.0 3.0 5.5
 C14:0 LPC 1818 0.071 ± 0.027 0.103 ± 0.026 0.128 ± 0.026 0.149 ± 0.027 0.01 N n/a
 C44:1 TAG 1818 −0.521 ± 0.075 −0.445 ± 0.074 −0.402 ± 0.073 −0.294 ± 0.077 0.008 N n/a
 C46:0 TAG 1559 −0.144 ± 0.043 −0.151 ± 0.042 −0.098 ± 0.042 −0.004 ± 0.044 0.001 Y n/a
 C54:3 TAG 1818 0.341 ± 0.020 0.315 ± 0.019 0.323 ± 0.019 0.297 ± 0.020 0.10 N n/a
 C54:4 TAG 1818 0.123 ± 0.017 0.104 ± 0.017 0.096 ± 0.016 0.067 ± 0.017 0.004 Y n/a
 C54:5 TAG 1818 0.017 ± 0.022 −0.019 ± 0.021 −0.024 ± 0.021 −0.059 ± 0.022 0.005 Y n/a
 C54:6 TAG 1818 0.017 ± 0.022 −0.019 ± 0.021 −0.024 ± 0.021 −0.059 ± 0.022 0.005 Y n/a
Yogurt (quartile median, servings/wk) 0.0 0.0 0.5 3.0
 C20:5 CE 1818 −0.420 ± 0.043 −0.376 ± 0.039 −0.354 ± 0.040 −0.263 ± 0.040 0.001 Y n/a
 C20:5 LPC 1818 −0.099 ± 0.036 −0.099 ± 0.033 −0.050 ± 0.034 −0.017 ± 0.034 0.03 N n/a
 C58:11 TAG 1818 0.324 ± 0.036 0.315 ± 0.033 0.345 ± 0.034 0.392 ± 0.034 0.03 N n/a
 Pyridoxate 1814 0.022 ± 0.049 0.062 ± 0.045 0.111 ± 0.047 0.168 ± 0.046 0.01 N n/a
 Salicylurate 1814 0.804 ± 0.116 0.673 ± 0.106 0.735 ± 0.109 0.859 ± 0.109 0.17 N n/a
1

Metabolite values are log-transformed. Model adjusted for age, sex, BMI, smoking status, history of diabetes, history of cardiovascular disease, intake of other dairy (except in total dairy; i.e., for milk, the model included cheese, cream/butter, and yogurt), and intake of fish, fruit, vegetables, meat, and nuts, as well as batch or plate (as applicable). Conversion of standard serving sizes to grams for dairy is as follows: skim milk, 245 g; whole milk, 245 g; cream, 15 g; sour cream, 12 g; sherbet/ice milk, 96 g; ice cream, 66 g; yogurt, 227 g; cottage/ricotta cheese, 105 g; cream cheese, 28 g; other cheese, 28 g; butter, 5 g. CE, cholesterol ester; Gen3, Framingham Heart Study Third Generation cohort; LPC, lysophosphatidylcholine; LPE, lysophosphatidylethanolamine; n/a, not available; Q, quartile; TAG, triacylglycerol.

2

Significant after Bonferroni correction: P < 0.05/11 (0.0045) for total dairy; <0.05/4 (0.0125) for milk; <0.05/2 (0.025) for cream/butter; <0.05/7 (0.007) for cheese; <0.05/5 (0.01) for yogurt.

3

Tested in identical models in Gen3 total sample, where metabolite value was measured and annotated. See also Supplemental Table 4.

4

Association in Gen3 was directionally consistent with that in the Offspring. See also Supplemental Table 4.