Background: Milk and dairy products are recommended as a part of a healthy diet. In contrast to the traditional view that milk consumption protects against fractures, we recently showed that a high intake of milk instead increased the risk of hip fracture, especially among women. The risk of mortality was also increased. In contrast, a high intake of fermented milk products including sour milk and yogurt or cheese were associated with lower risks of fracture and mortality. A potential explanation for these discrepant results is different effects on inflammation and oxidative stress, suggested underlying mechanisms for age-related diseases including cardiovascular disease, cancer, fracture, and diabetes. We could also demonstrate that a higher intake of milk was also associated with higher levels of oxidative stress and inflammation markers whereas a higher intake of sour milk and yogurt were associated with lower levels. Hypothesis: That milk and fermented milk products display different associations with protein biomarkers selected to be involved in cardiovascular disease and meatabolism. Aim: We aim to study the associations of milk, fermented milk and cheese intake with a large number of proteins in the OLINK CVDII, CVDIII, and metabolism panels. We further aim to compare if the different dairy products are associated with the same or different proteins and to assess and compare the strength and direction of the associations. Method: Information on milk, fermented milk, and cheese intake from the questionnaires administered at the clinical examinations of SMCC and COSM-C will be primarily used. To study long-term intakes, information will also be collected from the 1987 (for women only), 1997, and 2008/2009 questionnaires. We will use linear regression analyses with the dairy products as independent variables and the protein levels as dependent variables, adjusting for potential confounders. We will apply methods that take multiple testing into account. The analyses will be performed among both men and women.