Relationship between yoghurt consumption and components of metabolic syndrome: A cross-sectional study in the west of Iran

Abstract The association between total, low-fat, and whole-fat yoghurt consumption with the risk of metabolic syndrome (MetS) and its components was assessed using a cross-sectional study for which 973 adults were selected using a randomised-multistage-cluster sampling method. Dietary intake was assessed using of a validated, 168 food-item, self-administrated, semi-quantitative food-frequency-questionnaire. Consumption (servings per week) of yoghurt among individuals with and without MetS were 4.5 ± 3.9, and 5.8 ± 5.9, respectively ( p p