Table 5.

Multivariate-adjusted odds ratios for stroke across tertiles of energy-adjusted red meat intake; Iranian adults aged >45 years, January–December 2008

	T1<12 g/d	T2=12–26 g/d		T3 >26 g/d
	OR	OR	95 % CI	OR	95 % CI	P trend ||
Crude	1·00	1·30	0·80, 2·13	2·19	1·33, 3·60	0·01
Model 1*	1·00	1·48	0·87, 2·52	2·72	1·53, 4·83	0·01
Model 2†	1·00	1·56	0·91, 2·68	2·55	1·42, 4·56	0·01
Model 3‡	1·00	1·79	0·97, 3·27	2·16	1·08, 4·28	0·02
Model 4§	1·00	1·68	0·95, 3·44	2·51	1·19, 5·09	0·01

^*Adjusted for age, sex and energy intake.

^†Further control for physical activity and smoking.

^‡Further adjustments for whole and refined grains, vegetables, fruits, low-fat dairy, high-fat dairy, hydrogenated vegetable oil, butter and margarine, nuts and legumes, sugar-sweetened beverages and potato intake.

^§Additionally adjusted for BMI, diabetes, hypertension and hyperlipidaemia.

^||Obtained by the use of tertile categories of red meat intake as an ordinal variable in the model. P<0·05 was considered as statistically significant.