Table 6.

Cross-sectional associations between yogurt and non-blood pressure parameters in sample of persons (n = 351) without hypertension. ^a

Parameter	Model	b	95% CI		β	R²	p
			Lower	Upper

BMI (kg m⁻²)	5	−0.21	−0.56	0.14	−0.31	0.23	0.24
Cholesterol (mg dL⁻¹)	5	−0.59	−3.06	1.87	−0.87	0.37	0.64
HDL (mg dL⁻¹)	5	0.01	−0.02	0.03	0.01	0.40	0.51
LDL (mg dL⁻¹)	5	−0.02	−0.08	0.05	−0.02	0.14	0.63
Triglycerides (mg dL⁻¹)	5	−0.98	−4.91	2.96	−1.44	0.25	0.62
Glucose (mg dL⁻¹)	5	−0.56	−1.62	0.49	−0.83	0.53	0.29
tHCY (μmol L⁻¹)	5	−0.06	−0.30	0.17	−0.09	0.19	0.59

Models are: 1, yogurt (never, < 1 time per week, 1 time per week, 2–4 times per week, 5–6 times per week, ≥ 1 time per day); 2, model 1 + cottage cheese (servings per day), cakes/pudding/pie (servings per day), ice cream (servings per day); 3, model 2 + age, gender, education; 4, model 3 + recommended food score (RFS), physical activity (MET hours), alcohol (g wk⁻¹), total intake (serves per day), cigarettes (per week); 5, model 4 + diabetes (yes/no), tHCY (μmol L⁻¹), antihypertensive medications (yes/no), triglycerides (mg dL⁻¹), glucose (mg dL⁻¹), HDL (mg dL⁻¹), BMI (kg m⁻²), cholesterol medication (yes/no). R² value represents overall model R²; p-value is for the effect of yogurt (not the overall model); measures for BMI, HDL, triglycerides, glucose and tHCY not included in the model when the DV.