Table 1

Number of participants, mean cholesterol concentration and prevalence of milk, butter and cheese consumption with 95% confidence intervals in Pitkäranta, the Republic of Karelia and North Karelia, Finland, 19922007 a
1992 1997 2002 2007
Pitkäranta, n = 2672
 Number of participants 835 749 605 483
 Total cholesterol, mmol/L (mean) 5.26 (5.19–5.33) 5.10 (5.025.18) 5.42 (5.335.51) 5.43 (5.29–5.56)
 Butter in cooking (%) 65 (62–69) 20 (1723) 11 (914) 11 (914)
 Butter on bread (%) 76 (73–79) 39 (3542) 47 (4351) 57 (5362)
 Consumption of fat-containing milk (%) 78 (75–80) 62 (5966) 69 (6573) 61 (5766)
 Daily consumption of fatty cheese (%) 3 (2–4) 13 (1116) 21 (1824) 40 (3544)
North Karelia, n = 5437
 Number of participants 1476 1463 1426 1072
 Total cholesterol, mmol/L (mean) 5.72 (5.66–5.78) 5.56 (5.505.61) 5.56 (5.515.62) 5.28 (5.215.34)
 Butter in cooking (%) 56 (53–58) 43 (4046) 37 (3439) 31 (2834)
 Butter on bread (%) 32 (30–34) 22 (2025) 24 (2226) 22 (2025)
 Consumption of fat-containing milk (%) 67 (65–69) 47 (4449) 42 (4045) 36 (3339)
 Daily consumption of fatty cheese (%) 50 (47–52) 53 (50–55) 44 (4147) 30 (2733)
 Daily consumption of low-fat cheese (%) 16 (14–18) 22 (2024) 38 (3540) 42 (3945)

aStatistically significant figures compared to 1992 are written in bold.

Paalanen et al.

Paalanen et al. BMC Public Health 2012 12:910   doi:10.1186/1471-2458-12-910

Open Data