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Table 4 HRs for risk of type 2 diabetes associated with the substitution of yoghurt (137 ga) for snacks and desserts: EPIC-Norfolk study (n = 4,127)

From: Dietary dairy product intake and incident type 2 diabetes: a prospective study using dietary data from a 7-day food diary

Dairy desserts (146 g) 0.69 (0.32, 1.06)
Puddings (138 g) 0.87 (0.21, 1.53)
Cake (76 g) 0.91 (0.49, 1.32)
Biscuits (17 g) 0.77 (0.44, 1.09)
Snacks (32 g) 0.53 (0.23, 0.84)
Creams (23 g) 0.95 (0.40, 1.48)
Chocolate confectionary (25 g) 0.71 (0.39, 1.03)
Other desserts (113 g) 0.83 (0.04, 1.63)
  1. Values are given as HR (95% CI)
  2. HRs are adjusted for age (as underlying timescale), sex, BMI, family history of diabetes, physical activity index, social class, education level and energy
  3. aMean portion sizes as used in DINERMO [17]