Table 1.

Dairy products included in the dairy groups, their mean intakes ± SDs, (medians), and proportions

	g/day	% of intake
Total dairy	711 ± 360 (688)	100
Fermented dairy	189 ± 219 (106)	27
Non-fermented dairy	522 ± 331 (471)	73
Fermented dairy	189 ± 219 (106)	100
Low-fat fermented dairy (< 3.9% fat)a	165 ± 219 (84)	87
High-fat fermented dairy (≥ 3.9% fat)b	3 ± 16 (0)	2
Cheese	21 ± 25 (14)	11
Non-fermented dairy	522 ± 331 (471)	100
Low-fat non-fermented dairy (< 3.9% fat)c	306 ± 287 (217)	59
High-fat non-fermented dairy (≥ 3.9% fat)d	216 ± 304 (64)	41
Total milk	500 ± 327 (449)	100
Low-fat milk (< 3.5% fat)	306 ± 286 (216)	61
High-fat milk (≥ 3.5% fat)	194 ± 302 (25)	39
Cheese	21 ± 25 (14)	100
Low-fat cheese (< 17% fat)e	2 ± 9 (0)	10
High-fat cheese (≥ 17% fat)f	19 ± 23 (11)	90

^aIncludes sour milk, buttermilk, kefir, yogurt, curdled milk, and quark

^bIncludes sour cream, curdled milk, yogurt, and crème fraiche

^cIncludes low-fat milk (< 3.5%)

^dIncludes high-fat milk (≥ 3.5%), cream, ice cream, pudding, and Finnish squeaky cheese

^eIncludes medium-hard cheese, hard cheese, cottage cheese, cheese spread, egg cheese, and buttermilk cheese

^fIncludes medium–hard cheese, hard cheese, cheese spread, white mold cheese, blue cheese, and brined cheese