https://www.selleckchem.com/pr....oducts/sodium-hydrox
91 95%CI 0.86-0.96). No significant associations were found for consumption of total milk and non/low-fat milk. For dose-response analyses, evidence of linear association was found in total dairy and yogurt consumption. The risk decreased by 12% for an increment of 200 g/d total dairy consumption (RR = 0.88 95% CI 0.81-0.95) and decreased by 8% for an increment of 50 g/d yogurt consumption (RR = 0.92 95% CI 0.85-0.99). Fermented dairy products, specifically yogurt and cheese, were significantly associated with decreased risk of
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