TABLE 5.

Association between yogurt consumption and colorectal cancer mortality

Yogurt consumption	Number of cases	Person-years	Age-adjusted HR (95% CI)	Multivariable HR (95% CI)	Multivariable HR without calcium (95% CI)
Baseline
Never or <1 serving/month	740	2,013,468	1	1	1
1–3 servings/month	174	654,889	0.79 (0.67–0.93)	0.86 (0.73–1.02)	0.85 (0.72–1.01)
1+ servings/week	172	644,835	0.76 (0.64–0.90)	0.90 (0.75–1.07)	0.88 (0.74–1.04)
P for trend			0.002	0.26	0.18
Cumulatively updated
Never or <1 serving/month	458	1,238,440	1	1	1
1–3 servings/month	258	863,422	0.74 (0.63–0.86)	0.83 (0.71–0.97)	0.82 (0.70–0.96)
1+ servings/week	370	1,211,329	0.72 (0.62–0.83)	0.91 (0.78–1.07)	0.88 (0.76–1.03)
P for trend			0.0003	0.61	0.38

Data are from 1086 events in 79,725 participants in the NHS and 40,327 participants in the HPFS between 1980/1986 and 2012. HRs and 95% CIs were generated by Cox proportional hazards analyses adjusted for age, 2-year follow-up cycle, family history of colorectal cancer, history of lower gastrointestinal endoscopy, BMI, height, physical activity, pack-years of smoking before age 30, current multivitamin use, regular aspirin or nonsteroidal anti-inflammatory drug use, parity in women and age at first birth in women, menopausal status and age at menopause, menopausal status and hormone use in women, total caloric intake, alcohol consumption, and energy-adjusted intake of folate, calcium, vitamin D, total fiber, unprocessed red meat, and processed meat. Abbreviations: HPFS, Health Professionals Follow-Up Study; NHS, Nurses’ Health Study.