Table 3.

Hazard ratios and 95% confidence intervals for the contribution of quartiles of protein, animal protein, protein-rich food, plant protein, and n-3PUFA intake to death over a 3.5-year period

	Q1	Q2		Q3		Q4		P trend
		HR	95%CI	HR	95%CI	HR	95%CI
Model 1
Protein (%E)	ref	1.15	0.69–1.94	0.63	0.35–1.16	0.45	0.22–0.88	0.006
Animal protein (%E)	ref	1.09	0.63–1.88	0.93	0.53–1.64	0.53	0.27–1.03	0.06
Plant protein (%E)	ref	0.85	0.48–1.49	0.79	0.43–1.42	0.61	0.33–1.14	0.12
Fish (g/1,000 kcal)	ref	0.89	0.50–1.58	1.04	0.60–1.80	0.46	0.22–0.93	0.08
Meats (g/1,000 kcal)	ref	0.69	0.38–1.26	0.76	0.42–1.38	0.83	0.46–1.50	0.57
Eggs (g/1,000 kcal)	ref	1.12	0.63–2.00	1.18	0.67–2.07	0.67	0.33–1.37	0.48
Dairy products (g/1,000 kcal)	ref	1.05	0.60–1.82	0.77	0.41–1.41	0.55	0.28–1.11	0.08
n-3PUFA (%E)	ref	0.77	0.44–1.35	0.68	0.38–1.22	0.53	0.28–1.00	0.043
Model 2
Protein (%E)	ref	1.11	0.66–1.88	0.67	0.36–1.22	0.44	0.22–0.90	0.010
Animal protein (%E)	ref	1.05	0.60–1.83	1.03	0.58–1.83	0.53	0.26–1.05	0.11
Plant protein (%E)	ref	0.81	0.46–1.42	0.75	0.41–1.36	0.58	0.33–1.07	0.08
Fish (g/1,000 kcal)	ref	0.89	0.51–1.58	1.14	0.65–1.98	0.48	0.23–0.97	0.13
Meats (g/1,000 kcal)	ref	0.67	0.37–1.21	0.70	0.38–1.28	0.82	0.45–1.49	0.51
Eggs (g/1,000 kcal)	ref	1.19	0.67–2.12	1.22	0.69–2.14	0.69	0.34–1.41	0.52
Dairy products (g/1,000 kcal)	ref	1.01	0.58–1.76	0.77	0.42–1.42	0.55	0.28–1.10	0.07
n-3PUFA (%E)	ref	0.82	0.47–1.44	0.72	0.36–1.30	0.56	0.26–1.06	0.08

Covariates: Model 1 included age, sex, SMI, secondary education, cancer, and CVD; Model 2 included Model 1 plus serum albumin levels

P-value for the trends of association among each quartile group of protein intake or other continuous variables

Abbreviations: HR: hazard ratio, CI: confidence interval