Table 2.

Dietary intake characteristics of the participants by levels of dairy consumption. Median (P25, P75).

	No consumption N = 12,368	0.1–100g/day N = 2,179	>100g/day N = 947	P
Food consumption
Vegetables intake, g/day	215 [138,300]	205 [144,279]	240 [171,327]	<0.001
Fruit intake, g/day	0.00 [0.00,37.2]	46.7 [4.44,100]	100 [33.3,180]	<0.001
Meat intake, g/day	38.3 [10.0,74.4]	56.7 [31.5,91.6]	70.0 [36.7,110]	<0.001
Cereal intake, g/day	275 [192,367]	245 [185,314]	250 [193,327]	<0.001
Egg intake, g/day	13.3 [0.67,26.7]	25.7 [12.8,40.7]	36.8 [20.0,60.0]	<0.001
Alcohol intake, g/week	0.00 [0.00,579]	0.00 [0.00,600]	0.00 [0.00,181]	<0.001
Energy and nutrient consumption
Carbohydrate intake, g/day	300 [242,361]	258 [216,300]	223 [174,275]	<0.001
Fat intake, g/day	65.5 [49.6,83.9]	77.1 [61.8,94.7]	75.2 [57.8,95.4]	<0.001
Protein intake, g/day	63.4 [53.2,74.6]	67.8 [57.9,79.5]	71.6 [58.5,85.2]	<0.001
Energy intake, kcal/day	2,098 [1,772, 2,444]	2,037 [1,751, 2,337]	1,904 [1,577, 2,216]	<0.001
Total calcium intake, g/day	343 [273,435]	414 [338,505]	579 [470,731]	<0.001
Dairy calcium intake, g/day	0.00 [0.00,0.00]	39.3 [16.3,68.8]	173 [136,236]	<0.001