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Table 2 Food habits associated with serum cholesterol concentration from multivariate linear regression analysis a,b

From: Contribution of education level and dairy fat sources to serum cholesterol in Russian and Finnish Karelia: results from four cross-sectional risk factor surveys in 1992–2007

  Model 1c Model 2d Model 3e
  β 95%CI β 95%CI β 95%CI
Pitkäranta       
 Butter in cooking 0.01 (−0.08, 0.10) 0.08 (−0.01, 0.18) 0.08 (−0.02, 0.18)
 Butter on bread 0.07 (−0.02, 0.15) 0.08 (0.001, 0.17) 0.08 (−0.004, 0.16)
 Consumption of fat-containing milk 0.17 (0.08, 0.26) 0.19 (0.10, 0.28) 0.19 (0.10, 0.28)
 Daily consumption of cheese 0.01 (−0.10, 0.13) −0.04 (−0.16, 0.07) −0.06 (−0.18, 0.06)
North Karelia       
 Butter in cooking 0.16 (0.10, 0.21) 0.11 (0.05, 0.17) 0.09 (0.04, 0.15)
 Butter on bread 0.13 (0.06, 0.19) 0.11 (0.04, 0.17) 0.09 (0.02, 0.15)
 Consumption of fat-containing milk 0.09 (0.04, 0.15) 0.03 (−0.03, 0.09) −0.02 (−0.04, 0.07)
 Daily consumption of cheese −0.002 (−0.06, 0.06) −0.04 (−0.10, 0.02) −0.04 (−0.10, 0.02)
  1. aβ coefficients and 95% confidence intervals. Statistically significant associations are written in bold.
  2. bData for men and women and for years 1992, 1997, 2002 and 2007 were combined. In the adjustments, age and study year were included as continuous variables (values for study year were set as 1–4).
  3. cModel 1 = adjusted for sex and age.
  4. dModel 2 = adjusted for sex, age and study year.
  5. eModel 3 = adjusted for sex, age, study year and education.