Table 2 Reported intake of dairy products, dairy fat, total fiber and other foods in AOC subsamplea, b
Mean ± SD | Median (Q1-Q3) | |
|---|---|---|
Total dairy | 343 ± 248 | 294 (191–418) |
High-fat dairy | 92 ± 98 | 65 (37–113) |
Low fat dairy | 251 ± 224 | 201 (110–321) |
Milk | 161 ± 183 | 150 (21–167) |
Yogurt | 75 ± 85 | 56 (18–128) |
Cheese | 26 ± 26 | 20 (9–32) |
Cream | 1 ± 2 | 0 (0–1) |
Butter | 1 ± 5 | 0 (0–0) |
Dairy desserts | 45 ± 66 | 22 (13–58) |
Ice-cream | 10 ± 19 | 9 (0–13) |
Milk for coffee and creamers | 23 ± 52 | 5 (0–25) |
Dairy fat | 13.6 ± 9.8 | 11.1 (7.3–17.2) |
Fat from milk | 2.1 ± 3.0 | 1.3 (0.3–2.5) |
Fat from yogurt | 0.8 ± 1.2 | 0.3 (0.1–1.4) |
Fat from cheese | 6.4 ± 6.4 | 4.5 (2.3–7.7) |
Fat from cream | 0.2 ± 0.4 | 0.0 (0.0–0.3) |
Fat from butter | 0.9 ± 4.0 | 0.0 (0.0–0.0) |
Fat from dairy desserts | 1.6 ± 2.6 | 0.5 (0.0–2.0) |
Fat from ice-cream | 0.7 ± 1.4 | 0.7 (0.0–1.0) |
Fat from milk for coffee and creamer | 0.9 ± 1.5 | 0.3 (0.0–1.2) |
Total fiber | 21.5 ± 6.9 | 21.0 (16.7–25.1) |
Total meat | 52 ± 34 | 59 (30–72) |
Ruminant meat | 18 ± 15 | 17 (6–26) |
Total fish | 17 ± 19 | 14 (4–17) |