Figure 1.

Sensitivity analyses: adjusted ORs and 95 CIs for having high total cholesterol (A–C) and triglyceride (D–F) levels per 300 mg increase in calcium intake from fermented, high and low-fat dairy products. The models were adjusted for age, sex, weight, height, smoking status, alcohol intake, dietary energy intake, physical activity energy expenditure and use of medication (statins or other lipid-lowering drugs, antihypertensive drugs, antidiabetic drugs). p-values refer to the interaction of each calcium from fermented/high-/low-fat dairy products and the stratifying variable. Significant p-values (<0.05) are indicated in bold. Ca: calcium, CVD: cardiovascular disease, TG: triglycerides.