Association between dairy intake, lipids and vascular structure and function in diabetes

doi:10.4239/wjd.v8.i5.202

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World Journal of Diabetes

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1948-9358

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Baishideng Publishing Group Inc, 7041 Koll Center Parkway, Suite 160, Pleasanton, CA 94566, USA

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World J Diabetes. May 15, 2017; 8(5): 202-212
Published online May 15, 2017. doi: 10.4239/wjd.v8.i5.202

Table 2 Dietary intake measured using a food frequency questionnaire

Intake (g/d)	Cohort (n = 108)		P value for change
Intake (g/d)	Baseline	3 mo	P value for change
Total dairy¹	432 ± 218	434 ± 198	0.90
Total full fat dairy¹	113 ± 201	94 ± 162	0.16
Milk	349 ± 201	345 ± 188	0.78
Yoghurt	55 ± 65	68 ± 76	0.031
Cheese	14 ± 12	11 ± 10	0.005
Butter	2 ± 6	1 ± 4	0.051
Ice-cream	11 ± 18	9 ± 10	0.063

¹Includes milk, yoghurt, cheese, butter, ice-cream. All values are mean ± SD; Data analysed using paired samples t-test.

Citation: Petersen KS, Keogh JB, Lister N, Weir JM, Meikle PJ, Clifton PM. Association between dairy intake, lipids and vascular structure and function in diabetes. World J Diabetes 2017; 8(5): 202-212
URL: https://www.wjgnet.com/1948-9358/full/v8/i5/202.htm
DOI: https://dx.doi.org/10.4239/wjd.v8.i5.202