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Table 1 The intake of protein from dairy products in IBD and non-IBD mothers, from MoBa 2002–2008

From: Intake of dairy protein during pregnancy in IBD and risk of SGA in a Norwegian population-based mother and child cohort

 

Non-IBD

IBD

CD

UC

Mean gram protein (SD)

 Butter

0.033 (0.08)

0.033 (0.08)

0.033 (0.08)

0.034 (0.08)

 White cheese high caloric

3.64 (3.8)

3.8 (4.2)

3.2 (3.7)

4.2 (4.6)

 White cheese low caloric

0.46 (1.5)

0.39 (1.59)

0.42 (1.97)

0.36 (1.2)

 Blue cheese

0.04 (0.02)

0.027 (0.16)

0.026 (0.12)

0.028 (0.19)

 Gudbrand Valley cheese

0.68 (1.1)

0.62 (1.05)

0.5 (0.86)

0.70 (1.18)

 Milk products - high caloric

1.2 (3.7)

1.1 (2.8)

0.99 (2.6)

1.1 (2.9)

 Milk products - low caloric

9.9 (10.3)

6.33 (8.3)

6.48 (7.8)

6.2 (8.7)

 Biola

1.1 (3.0)

1.1 (2.8)

1.2 (3.3)

0.97 (2.4)

 Yoghurt

2.3 (3.4)

2.1 (4.0)

2.2 (4.9)

2.0 (3.1)

 Total dairy products

19.4 (12.7)

15.4 (11.9)

15.0 (12.2)

15.6 (11.6)

  1. Plural birth and extreme energy intake and 50 kg < GWG < − 30 kg excluded