Table 3.
Hazard ratios (95% confidence intervals) for total coronary heart disease associated with replacement of one serving per day of total, unprocessed, and processed red meat with one serving per day of each type of dairy product
| Hazard ratio (95% CI) | P value | |
|---|---|---|
| Total red meat | ||
| Dairy products: | ||
| Total milk* | 0.90 (0.85 to 0.96) | 0.002 |
| Skimmed milk | 0.90 (0.85 to 0.96) | 0.002 |
| Whole milk | 0.90 (0.82 to 0.99) | 0.03 |
| Yoghurt† | 0.78 (0.64 to 0.94) | 0.01 |
| Cheese‡ | 0.89 (0.82 to 0.98) | 0.01 |
| Unprocessed red meat | ||
| Dairy products: | ||
| Total milk* | 0.91 (0.83 to 0.99) | 0.03 |
| Skimmed milk | 0.91 (0.83 to 0.99) | 0.04 |
| Whole milk | 0.90 (0.81 to 1.01) | 0.08 |
| Yoghurt† | 0.77 (0.63 to 0.94) | 0.01 |
| Cheese‡ | 0.91 (0.81 to 1.01) | 0.07 |
| Processed red meat | ||
| Dairy products: | ||
| Total milk* | 0.87 (0.80 to 0.95) | 0.001 |
| Skimmed milk | 0.87 (0.80 to 0.95) | 0.002 |
| Whole milk | 0.86 (0.77 to 0.97) | 0.010 |
| Yoghurt† | 0.74 (0.60 to 0.90) | 0.003 |
| Cheese‡ | 0.86 (0.77 to 0.96) | 0.007 |
Models were adjusted for age, year of questionnaire return, race or ethnicity (white, black, Asian, other), marital status (married, divorced, widowed, never married), living arrangement (lives with family, lives alone, other), profession (dentist, pharmacist, optometrist, podiatrist, veterinarian), work status (full time, part time, retired), smoking status (never smoker, former smoker, current 1-14 cigarettes/d, current 15-24 cigarettes/d, current ≥25 cigarettes/d), physical activity(<3, 3-8.9, 9-17.9, 18-26.9, and ≥27 in metabolic equivalents of task /wk), body mass index;(<21, 21-22.9, 23-24.9, 25-26.9, 27-29.9, 30-32.9, 33-34.9, 35-39.9, ≥40), alcohol intake (0, 0.1-4.9, 5.0-9.9, 10-14.9, or ≥15.0 g/d), multivitamin use (yes, no), aspirin use (yes, no), family history of early coronary heart disease or stroke (diagnosis <60 years; yes, no), and total energy intake (fifths), and intakes of poultry, fish, egg, combined plant protein sources of nuts, legumes, and soy, whole grains, fruit, vegetables, and coffee, in addition to total milk, yoghurt, cheese, and other dairy products, and glycemic index. For the analyses of skimmed and whole milk, the models were modified to include these two variables instead of total milk.
Skimmed, low fat, and whole milk.
Flavored and plain yoghurt.
Cottage or ricotta cheese, cream cheese, and other cheese.
Other dairy products included ice cream, sherbert, and cream.