Table 4.
Exposure | Number of SNPs | β | SEβ | p-Value | Adjusted p-Value |
---|---|---|---|---|---|
Beef intake | 13 | 0.08 | 0.05 | 0.09 | 0.301 |
Bread intake | 27 | −0.01 | 0.03 | 0.795 | 0.837 |
Cereal intake | 30 | −0.08 | 0.04 | 0.037 | 0.148 |
Cheese intake | 46 | −0.06 | 0.02 | 0.007 | 0.069 |
Coffee intake | 29 | −0.02 | 0.03 | 0.607 | 0.828 |
Cooked vegetable intake | 11 | 0.06 | 0.06 | 0.34 | 0.617 |
Dried fruit intake | 29 | −0.05 | 0.03 | 0.14 | 0.354 |
Fresh fruit intake | 39 | −0.04 | 0.04 | 0.274 | 0.61 |
Lamb/mutton intake | 29 | 0.01 | 0.04 | 0.749 | 0.837 |
Non-oily fish intake | 6 | 0.11 | 0.08 | 0.142 | 0.354 |
Oily fish intake | 50 | −0.02 | 0.02 | 0.329 | 0.617 |
Pork intake | 11 | 0.23 | 0.06 | <0.001 | 0.01 |
Poultry intake | 3 | 0.23 | 0.11 | 0.037 | 0.148 |
Processed meat intake | 18 | −0.02 | 0.04 | 0.662 | 0.828 |
Salad/raw vegetable intake | 14 | 0.02 | 0.06 | 0.779 | 0.837 |
Salt added to food | 87 | 0.01 | 0.02 | 0.647 | 0.828 |
Water intake | 34 | −0.02 | 0.03 | 0.55 | 0.828 |
Hot drink temperature | 57 | 0 | 0.04 | 0.986 | 0.986 |
Tea intake | 32 | −0.02 | 0.02 | 0.449 | 0.748 |
Alcohol intake frequency | 15 | 0.06 | 0.03 | 0.023 | 0.148 |
MR, Mendelian randomization; IVW, Inverse-variance-weighted. Bold indicated a p value less than 0.05.