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Table 1 Baseline characteristics of participants according to their frequency of total yogurt consumption

From: Association between yogurt consumption and the risk of Metabolic Syndrome over 6 years in the SUN study

  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
  1. Values are expressed as means (SD), unless otherwise stated. BMI, Body mass index; SFA, saturated fatty acid; MUFA, Monounsaturated fatty acid; PUFA, polyunsaturated fatty acid.
  2. The SUN cohort, 1999–2013.