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, 1992–2007 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 (5.02–5.18) | 5.42 (5.33–5.51) | 5.43 (5.29–5.56) |
| Butter in cooking (%) | 65 (62–69) | 20 (17–23) | 11 (9–14) | 11 (9–14) |
| Butter on bread (%) | 76 (73–79) | 39 (35–42) | 47 (43–51) | 57 (53–62) |
| Consumption of fat-containing milk (%) | 78 (75–80) | 62 (59–66) | 69 (65–73) | 61 (57–66) |
| Daily consumption of fatty cheese (%) | 3 (2–4) | 13 (11–16) | 21 (18–24) | 40 (35–44) |
| North Karelia, n = 5437 | ||||
| Number of participants | 1476 | 1463 | 1426 | 1072 |
| Total cholesterol, mmol/L (mean) | 5.72 (5.66–5.78) | 5.56 (5.50–5.61) | 5.56 (5.51–5.62) | 5.28 (5.21–5.34) |
| Butter in cooking (%) | 56 (53–58) | 43 (40–46) | 37 (34–39) | 31 (28–34) |
| Butter on bread (%) | 32 (30–34) | 22 (20–25) | 24 (22–26) | 22 (20–25) |
| Consumption of fat-containing milk (%) | 67 (65–69) | 47 (44–49) | 42 (40–45) | 36 (33–39) |
| Daily consumption of fatty cheese (%) | 50 (47–52) | 53 (50–55) | 44 (41–47) | 30 (27–33) |
| Daily consumption of low-fat cheese (%) | 16 (14–18) | 22 (20–24) | 38 (35–40) | 42 (39–45) |
aStatistically significant figures compared to 1992 are written in bold.
Paalanen et al. BMC Public Health 2012 12:910 doi:10.1186/1471-2458-12-910
