<p>Supplemental material. </p><p>Article title: Dairy product intake and the risk of stroke and coronary heart disease: The Rotterdam Study. </p><p>Journal name: European journal of nutrition</p><p>Author names: Jaike Praagman, Oscar H. Franco, M. Arfan Ikram, Sabita S. Soedamah-Muthu, Mariëlle F. Engberink, Frank J.A. van Rooij, Albert Hofman, Johanna M. Geleijnse</p><p>Corresponding author: Johanna M. Geleijnse, Division of Human Nutrition, Wageningen University. P.O. Box 8129, 6700 EV Wageningen, the Netherlands. Tel. 31-317-482574; Fax 31-317-483342; E-mail: [email protected]. Supplemental table 1. Hazard ratiosa (95%-CI) of the relationship of intakes of total dairy and dairy subgroups per 100 g/d with incidence of stroke and CHD (total and fatal) among 3,168 persons of the Rotterdam Study who did not use CVD medication. Incident stroke (n= 350) Fatal stroke (n=120) Incident CHD (n=378) Fatal CHD (n=223) HR HR (95%- HR (95%-CI) P-value (95%- P-value P-value HR (95%-CI) P-value CI) CI) 0.97 1.00 (0.96- Total dairyb 1.01 (0.96-1.05 ) 0.78 (0.89- 0.43 0.83 0.97 (0.92-1.02 ) 0.26 1.04 ) 1.05 ) 1.01 1.00 (0.96- Low-fat dairyc 1.02 (0.98-1.07 ) 0.28 (0.94- 0.82 0.95 0.97 (0.92-1.03 ) 0.37 1.04 ) 1.08 ) 0.90 0.99 (0.92- High-fat dairyd 0.96 (0.90-1.03 ) 0.25 (0.78- 0.11 0.67 0.99 (0.91-1.07 ) 0.72 1.05 ) 1.03 ) 0.97 1.00 (0.96- Total milke 1.01 (0.96-1.05 ) 0.76 (0.90- 0.49 0.87 0.97 (0.92-1.02 ) 0.27 1.04 ) 1.05 ) 0.96 1.00 (0.94- Fermented dairyf 1.00 (0.93-1.07 ) 0.99 (0.84- 0.49 0.99 0.95 (0.87-1.05 ) 0.33 1.07 ) 1.08 ) 1.03 0.97 (0.83- Yogurt 0.98 (0.84-1.15 ) 0.83 (0.79- 0.81 0.66 0.87 (0.71-1.08 ) 0.22 1.13 ) 1.36 ) 0.89 0.97 (0.88- Cheeseg 1.01 (0.92-1.11 ) 0.83 (0.73- 0.23 0.50 0.98 (0.87-1.11 ) 0.79 1.07 ) 1.08 ) a All HRs are adjusted for age, gender, total energy intake, BMI, smoking, education level and intakes of alcohol, vegetables, fruit, meat, bread, fish coffee and tea. b Contains milk, buttermilk, yogurt, coffee creamer, curd, pudding, porridge, custard, whipped cream, ice-cream and cheese. c Milk products with a fat content <2 g/100g and cheese with a fat content <20 g/100g. d Milk products with a fat content ≥2 g/100g and cheese with a fat content ≥20 g/100g. e All types of dairy except for cheese. f All types of buttermilk, yogurt, curd and cheese. g Analyzed per 20 g/d. Supplemental table 2. Hazard Ratiosa (95%-CI) for the association between total dairy and dairy subtypes with (fatal and non-fatal) incidence of stroke and CHD after additional adjustment for hypertension among 4,235 persons of the Rotterdam Study. Incident stroke (n= 564) Fatal stroke (n=182) Incident CHD (n=567) Fatal CHD (n=350) HR (95%-CI) HR (95%-CI) P-value HR (95%-CI) P- HR (95%-CI) P-value value 1.01 (0.98, 1.05 ) 0.96 (0.90, 1.03 ) 0.24 1.00 (0.96, 1.03 0.83 0.99 (0.94, 0.61 Total dairyb ) 1.03 ) 1.03 (0.99, 1.06 ) 1.00 (0.95, 1.06 ) 0.89 1.01 (0.97, 1.04 0.77 1.00 (0.95, 0.90 Low-fat dairyc ) 1.04 ) 0.96 (0.91, 1.02 ) 0.88 (0.79, 0.99) 0.034 0.98 (0.92, 1.03 0.43 0.98 (0.91, 0.55 High-fat dairyd ) 1.05 ) 1.01 (0.98, 1.05 ) 0.96 (0.90, 1.03 ) 0.26 1.00 (0.96, 1.03 0.84 0.99 (0.94, 0.57 Total milke ) 1.03 ) 1.03 (0.98, 1.09 ) 1.01 (0.91, 1.11 ) 0.91 1.01 (0.96, 1.07 0.70 0.98 (0.92, 0.66 Fermented dairyf ) 1.06 ) 1.08 (0.96, 1.22 ) 1.05 (0.84, 1.32 ) 0.64 1.06 (0.94, 1.19 0.36 1.01 (0.86, 0.91 Yogurt ) 1.18 ) 1.00 (0.92, 1.08 ) 0.95 (0.82, 1.11 ) 0.56 0.99 (0.92, 1.08 0.88 1.03 (0.93, 0.52 Cheeseg ) 1.14 ) a All HRs are adjusted for age, gender, total energy intake, BMI, smoking, education level and intakes of alcohol, vegetables, fruit, meat, bread, fish coffee and tea and hypertension b Contains milk, buttermilk, yogurt, coffee creamer, curd, pudding, porridge, custard, whipped cream, ice-cream and cheese. c Milk products with a fat content <2 g/100g and cheese with a fat content <20 g/100g. d Milk products with a fat content ≥2 g/100g and cheese with a fat content ≥20 g/100g. e All types of dairy except for cheese. f All types of buttermilk, yogurt, curd and cheese. g Analyzed per 20 g/d.</p><p>Supplemental table 3. Hazard Ratios (95%-CI) of the relationship of intakes of total dairy and dairy subgroups per 100 g/d with incidence of stroke and CHD (total and fatal) among 1,289 persons of the Rotterdam Study with complete information on physical activity level. Incident stroke (n=135) Incident CHD (n=143) Fatal CHD (n=60) HR (95%-CI) P- HR (95%-CI) P-value HR (95%-CI) P-value HR (95%- P-value value CI) Total dairy Model A 0.97 (0.90-1.05) 0.42 1.02 (0.87, 1.19 ) 0.82 0.96 (0.89, 0.35 0.92 (0.82, 0.20 1.04 ) 1.04 ) Model B 0.97 (0.90, 0.43 1.02 (0.87, 1.20 ) 0.78 0.96 (0.89, 0.36 0.93 (0.82, 0.24 1.05 ) 1.04 ) 1.05 ) Low-fat dairy Model A 1.00 (0.93, 0.98 1.07 (0.92, 1.25 ) 0.39 1.00 (0.93, 0.94 1.04 (0.93, 0.53 1.08 ) 1.08 ) 1.16 ) Model B 1.00 (0.93, 0.98 1.07 (0.92, 1.25 ) 0.38 1.00 (0.93, 0.97 1.04 (0.93, 0.49 1.08 ) 1.08 ) 1.16 ) High-fat dairy Model A 0.93 (0.82, 0.23 0.89 (0.67, 1.17 ) 0.39 0.90 (0.79, 0.13 0.68 (0.52, 0.008 1.05 ) 1.03 ) 0.91) Model B 0.93 (0.82, 0.24 0.89 (0.67, 1.18 ) 0.88 0.91 (0.79, 0.15 0.68 (0.51, 0.009 1.05 ) 1.04 ) 0.91) Total milk Model A 0.97 (0.89, 0.38 1.02 (0.87, 1.20 ) 0.78 0.96 (0.89, 0.33 0.92 (0.82, 0.20 1.04 ) 1.04 ) 1.04 ) Model B 0.97 (0.89, 0.38 1.03 (0.88, 1.20 ) 0.76 0.96 (0.89, 0.36 0.93 (0.82, 0.24 1.04 ) 1.04 ) 1.05 ) Fermented dairy Model A 1.04 (0.93, 0.46 0.97 (0.75, 1.26 ) 0.82 0.99 (0.89, 0.82 0.90 (0.75, 0.30 1.16 ) 1.10 ) 1.10 ) Model B 1.04 (0.93, 0.44 0.98 (0.76, 1.27 ) 0.88 0.99 (0.88, 0.82 0.90 (0.74, 0.32 1.17 ) 1.10 ) 1.10 ) Yogurt Model A 1.02 (0.79, 0.89 1.12 (0.65, 1.90 ) 0.69 1.01 (0.78, 0.95 0.65 (0.41, 0.07 1.32 ) 1.30 ) 1.04 ) Model B 1.02 (0.78, 0.89 1.12 (0.65, 1.91 ) 0.69 1.01 (0.78, 0.93 0.65 (0.41, 0.07 1.32 ) 1.30 ) 1.03 ) Cheese Model A 1.06 (0.93, 0.41 0.94 (0.68, 1.29 ) 0.70 1.04 (0.89, 0.64 1.00 (0.82, 0.99 1.20 ) 1.21 ) 1.22 ) Model B 1.06 (0.93, 0.36 0.95 (0.68, 1.32 ) 0.76 1.05 (0.90, 0.55 1.02 (0.83, 0.84 1.21 ) 1.22 ) 1.26 ) Model A is adjusted for age, sex, total energy intake, BMI, smoking, education level and intakes of alcohol, vegetables, fruit, meat, bread, fish coffee and tea. Model B is additionally adjusted for physical activity. </p>