Table 1 Adjusted characteristics of participants with prediabetes according to 3-y changes in total dairy consumption

Initial dairy intake (serving/d)

3.2 (1.1)

2.1 (1.1)

1.8 (1.2)

Change in dairy intake (serving/d)

−1.44 (0.85)

− 0.02 (0.90)

1.41 (1.00)

Age (age)

47.4 (11.1)

47.8 (11.8)

46.7 (11.2)

0.552

Female (%)

54.1

50.8

45.8

0.080

Initial body mass index (kg/m²)

29.1 (4.9)

29.2 (4.9)

28.7 (4.7)

0.275

Change in body mass index

0.036 (1.4)

0.297 (1.9)

0.223 (1.9)

0.331

Weight change

0.60 (4.03)

1.08 (4.18)

0.83 (4.25)

0.596

Current smoker (%)

5.9

8.8

8.5

0.114

Hypertension (%)

19.8

19.2

19.2

0.832

Family history of diabetes (%)

13.5

10.8

18.1

0.566

Physical activity (MET-min/wk)

429 (54)

394 (51)

403 (60)

0.627

Initial total energy intake (kcal/d)

2203 (710)

2353 (713)

2544 (718)

< 0.001

Change in total energy intake (kcal/d)

340 (1198)

−52 (901)

− 248 (1118)

< 0.001

Carbohydrate (% of total energy)

57.6 (6.4)

58.6 (6.2)

60.4 (6.6)

< 0.001

Fat (% of total energy)

30.6 (6.2)

29.9 (6.2)

28.3 (6.6)

< 0.001

Saturated fatty acids (% of total energy)

10.4 (2.4)

9.3 (2.7)

8.9 (3.4)

< 0.001

Monounsaturated fatty acids (% of total energy)

10.1 (3.0)

9.9 (3.5)

9.6 (2.8)

0.100

Polyunsaturated fatty acids (% of total energy)

5.8 (1.8)

6.1 (1.8)

6.0 (1.9)

0.378

Protein (% of total energy)

15.2 (2.7)

14.9 (2.7)

14.7 (2.6)

0.026

Initial low-fat dairy intake (serving/d)

2.2 (0.8)

1.5 (0.9)

1.3 (0.9)

< 0.001

Change in low-fat dairy intake (serving/d)

−0.80 (0.92)

0.17 (1.00)

0.83 (1.00)

< 0.001

Initial high-fat dairy intake (serving/d)

1.01 (0.89)

0.62 (0.96)

0.53 (0.56)

< 0.001

Change in high-fat dairy intake (serving/d)

−0.53 (0.83)

− 0.19 (0.79)

0.33 (0.79)

< 0.001

Fruit (serving/d)

2.8 (2.1)

2.5 (2.2)

2.6 (2.0)

0.556

Change in fruit (serving/d)

−0.55 (2.45)

0.05 (2.41)

−0.09 (2.42)

0.044

Red and processed meat (serving/d)

0.59 (0.57)

0.66 (0.57)

0.61 (0.57)

0.654

Change in red and processed meat (serving/d)

−0.05 (0.74)

−0.06 (0.73)

0.07 (0.77)

0.199

Whole grains (serving/d)

1.7 (2.6)

2.1 (2.5)

2.3 (2.5)

0.028

Change in whole grains (serving/d)

0.75 (2.66)

1.48 (2.61)

0.48 (2.65)

0.741

Nuts (serving/d)

0.52 (0.78)

0.53 (0.78)

0.56 (0.78)

0.665

Change in nuts (serving/d)

0.06 (1.03)

0.89 (1.02)

0.10 (1.01)

0.870

Legumes (serving/d)

0.42 (0.46)

0.50 (0.40)

0.53 (0.41)

0.057

Change in legumes (serving/d)

0.02 (0.32)

−0.06 (0.35)

−0.02 (0.49)

0.348