Individuals who consumed more yogurt or thick fermented milk experienced a nonsignificant trend toward lower risk (across quintiles: RR = 0.89, 95% CI = 0.77, 1.03; P -trend = 0.11), whereas individuals who consumed more cheese had significantly lower risk of diabetes (RR = 0.83, 95% CI = 0.70, 0.98; P -trend = 0.003) ( 25 ).
← all excerpts
Dairy Foods, Obesity, and Metabolic Health: The Role of the Food Matrix Compared with Single Nutrients.
1
—
—