Table 3.
Association of fatty acids ratios with coronary heart disease risk
| Fatty acids ratio, relative to total fatty acids | Fatty acids ratio (%) | A. Adjusted for age and sex | B. Further adjusted for other confounders | |||
|---|---|---|---|---|---|---|
| Baseline mean | Usual SD | HR (95% CI)* | LR χ2† | HR (95% CI)* | LR χ2† | |
| SFA (%) | 34.0 | 1.2 | 1.10 (1.07,1.13) | 38.9 | 1.06 (1.03,1.09) | 12.7 |
| MUFA (%) | 23.3 | 2.0 | 1.27 (1.23,1.31) | 233.0 | 1.16 (1.12,1.20) | 76.3 |
| PUFA (%) | ||||||
| Omega-6 PUFA (%) | 38.4 | 2.7 | 0.85 (0.83,0.88) | 107.9 | 0.91 (0.88,0.94) | 35.1 |
| Linoleic acids (%) | 29.6 | 2.4 | 0.89 (0.87,0.92) | 53.1 | 0.96 (0.93,0.99) | 7.0 |
| Omega-3 PUFA (%) | 4.3 | 1.2 | 0.85 (0.82,0.88) | 91.7 | 0.92 (0.89,0.95) | 26.5 |
| DHA (%) | 2.0 | 0.5 | 0.80 (0.77,0.82) | 184.7 | 0.88 (0.85,0.91) | 57.2 |
Hazard ratio (HR) per usual SD higher level of each mean fatty acids ratio among 89,242 participants (usual SD was estimated by 1,053 resurveyed participants). *HRs were calculated by Cox proportional-hazards models with: (A) stratification by age and sex; (B) stratification by age and sex, and adjusted for ethnicity, education, region, Townsend Deprivation Index, body-mass index, smoking, and alcohol. †Likelihood ratio (LR) χ2 improvement with the addition of the given factors to the model with stated adjustments. SFA = Saturated fatty acids; MUFA = Monounsaturated fatty acids; PUFA = Polyunsaturated fatty acids; DHA = Docosahexaenoic acid.