Table 1 Baseline characteristics of participants according to their frequency of total yogurt consumption
Consumption of total yogurt grams per week (servings/week) | ||||
|---|---|---|---|---|
0-250 g/wk (0–2 serv/wk) | >250 to <875 g/wk (>2 to <7 serv/wk) | ≥875 g/wk (≥7 serv/wk) | p value | |
N | 2,689 | 3,089 | 2,285 | |
Age (y) | 38.4 (11.2) | 35.0 (9.7) | 35.8 (10.1) | <0.001 |
20-40 y ( n 5429) | 29.1 | 41.8 | 29.2 | <0.001 |
41-60 y ( n 2492) | 41.3 | 31.7 | 27.0 | |
≥61 ( n 142) | 58.5 | 20.4 | 21.1 | |
Men (%) | 39.1 | 33.8 | 29.0 | <0.001 |
BMI (kg/m 2 ) | 22.9 (2.8) | 22.7 (2.7) | 22.5 (2.7) | <0.001 |
Physical activity (METs-h/week) | 19.0 (21.8) | 20.6 (21.6) | 23.5 (24.5) | <0.001 |
Sitting time (h/d) | 5.3 (2.0) | 5.4 (2.0) | 5.2 (2.1) | 0.059 |
Tv watching (h/d) | 1.6 (1.2) | 1.6 (1.2) | 1.6 (1.2) | 0.191 |
Smoking status (%) | <0.001 | |||
Current smokers | 27.4 | 22.9 | 17.4 | |
Former smokers | 28.6 | 24.9 | 26.8 | |
Total energy intake (kcal/d) | 2,256 (630) | 2,379 (591) | 2,482 (580) | <0.001 |
Macronutrients (% energy) | ||||
Carbohydrate intake | 43.1 (7.8) | 43.2 (6.8) | 44.8 (7.0) | <0.001 |
Protein intake | 17.5 (3.5) | 17.9 (3.0) | 18.3 (3.2) | <0.001 |
Fat intake: | 37.2 (6.9) | 37.2 (6.1) | 35.5 (6.4) | <0.001 |
SFA | 12.8 (3.3) | 12.9 (2.9) | 12.0 (3.1) | <0.001 |
MUFA | 16.3 (4.0) | 15.9 (3.5) | 14.9 (3.5) | <0.001 |
PUFA | 5.5 (1.7) | 5.3 (1.5) | 4.9 (1.5) | <0.001 |
Alcohol intake (g/d) | 6.9 (10.0) | 5.8 (7.9) | 4.9 (7.1) | <0.001 |
Soft drinks (ml/d) | 45.0 (93.8) | 42.5 (66.3) | 38.1 (76.9) | 0.008 |
Red meat (g/d) | 79.4 (48.6) | 81.6 (44.4) | 72.9 (44.6) | <0.001 |
French fries (g/d) | 28.2 (31.9) | 28.0 (29.1) | 23.7 (28.1) | <0.001 |
Fast food (g/d) | 20.1 (18.8) | 22.9 (21.1) | 19.4 (18.6) | <0.001 |
Adherence to the Mediterranean diet (0[minimum] to 8[maximum] score) | 4.1 (1.7) | 4.0 (1.8) | 4.1 (1.8) | <0.001 |
Between-meals snacking (%) | 31.7 | 35.1 | 32.9 | 0.022 |
Following special diets (%) | 6.1 | 5.4 | 7.0 | 0.047 |