Table 3.
Adjusted HR of CVD Mortality Comparing Percentage of Calories From Added Sugar
Greater Than or Equal to 10% or 25% With Less Than 10%a
| Characteristic | Midvalue of Usual Percentage of Calories From Added Sugarb | P Valuec | ||
|---|---|---|---|---|
| 5.0% | 17.5% | 28.7% | ||
| Range (0-100)/usual percentage, % | 0 to <10.0 | 10.0 to <25.0 | ≥25.0 | |
| HR (95% CI) | ||||
| Adjusted only for age, sex, race/ethnicity | 1 [Ref] | 1.39 (1.20 to 1.62) | 3.55 (2.00 to 6.29) | <.001 |
| Fully adjustedd | 1 [Ref] | 1.30 (1.09 to 1.55) | 2.75 (1.40 to 5.42) | .004 |
Abbreviations: CVD, cardiovascular disease; HR, hazard ratio; Ref, reference.
Data on US adults 20 years or older from the National Health and Nutrition Examination Survey Linked Mortality Files, 1988-2006. There were 831 deaths due to CVD in 11 733 participants (163 039 total person-years).
Among the participants who consumed 25.0% or more of calories from added sugar, we used the 95th percentile value (28.7%) as a proxy of the midvalue.
P value for testing significant association between the usual percentage of calories from added sugar and CVD mortality based on the Satterthwaite F test; all tests are 2-tailed.
Adjusted for age, sex, race/ethnicity, educational attainment, smoking status, alcohol consumption, physical activity level, antihypertensive medication use, family history of CVD, Healthy Eating Index score, body mass index, systolic blood pressure, total serum cholesterol, and total calories intake.