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Fig. 3 | Nutrition Journal

Fig. 3

From: Changes in dairy product consumption and subsequent type 2 diabetes among individuals with prediabetes: Tehran Lipid and Glucose Study

Fig. 3

Odds ratios and 95% confidence intervals from substitution models for type 2 diabetes associated with increased consumption of a specific dairy product by 0.5 serving/d and concomitantly decreasing consumption of another dairy product by 0.5 serving/d during a 3-y period. The model was adjusted for age, sex, physical activity, change in body mass index, family history of diabetes, total energy intake, whole-grain intake, and energy from protein and carbohydrate

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Nutrition Journal

ISSN: 1475-2891

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