date:Feb 25, 2014
fat fermented dairy
In the study, total dairy intake in grams per day was estimated and categorised into high-fat and low-fat dairy and by subtype into yoghurt, cheese and milk. Combined fermented dairy product intake (yoghurt, cheese, sour cream) was estimated and also categorised into high- and low-fat. The fat content of whole milk in the UK (3.9% fat) was used as the cut-off for defining high- and low-fat dairy products.
The consumption of total dairy, total high-fat dairy or total low-fat