Figure 1.

Percentage difference (95% confidence intervals) in lipid biomarker per serving increment in total dairy and specific dairy foods in the Women’s Health Initiative. Low-fat dairy foods included low-fat milk (non-fat, skimmed, 1–2% fat milk), part-skim or reduced-fat cheese, low-fat cottage cheese, low-fat or non-fat frozen desserts, low-fat or non-fat yogurt, other yogurt, and low-fat pizza. Full-fat dairy foods included evaporated or whole milk, condensed milk on cereal, cottage and ricotta cheese, other cheese (cheddar/swiss/cream cheese), ice cream, milk/cream/creamer in coffee or tea, and pizza. Total dairy was calculated as the sum of daily servings of low-fat and full-fat dairy. Total milk was calculated as the sum of whole milk and low-fat milk. Low-fat cheese included part-skim or reduced-fat cheese such as Mexican type cheeses or mozzarella, low-fat cottage cheese and low-fat pizza. Full-fat cheese included cottage and ricotta cheese, and other cheese (cheddar/swiss/cream cheese). Total cheese was calculated as the sum of daily servings of low-fat cheese and full-fat cheese. Total yogurt included non-fat yogurt and all other yogurt. Butter included butter added to cooked cereal or grits, butter on bread or tortillas, and butter added as fats during cooking. Conversation to SI units: for triglycerides, to convert from mg/dL to mmol/L, multiply by 0.0113; for LDL, HDL, and total cholesterol, to convert from mg/dL to mmol/L, multiply by 0.0259.