TABLE 4.

Cox proportional hazards estimated HRs with related 95% CIs of the association between dietary patterns derived by principal components analyses and risk of celiac disease in 6677 children at genetic risk

Dietary pattern	Association with celiac disease Per 5-unit increased adherence score
	Events	HR (95% CI)	P	Adjusted for gluten intake HR (95% CI)	P
Age 9 mo	n = 501
“Vegetable fats and Milk”		0.92 (0.79, 1.08)	0.30	0.90 (0.77, 1.06)	0.22
“Potatoes and Meat”		1.03 (0.87, 1.23)	0.72	1.04 (0.88, 1.24)	0.64
“Fruit and Vegetables”		1.05 (0.92, 1.20)	0.46	1.03 (0.89, 1.19)	0.71
Age 12 mo	n = 494
“Vegetable fats and Wheat”		1.05 (0.92, 1.20)	0.45	1.03 (0.90, 1.19)	0.67
“Potatoes and Oats”		0.94 (0.82, 1.07)	0.32	0.95 (0.83, 1.09)	0.48
“Vegetables and Fruit”		0.94 (0.81, 1.09)	0.39	0.92 (0.79, 1.08)	0.31
Age 18 mo	n = 440
“Wheat and Vegetable fats”		1.02 (0.86, 1.24)	0.83	0.95 (0.78, 1.16)	0.62
“Meat, Rice and GF grains”		0.79 (0.67, 0.93)	0.01	0.83 (0.70, 0.99)	0.04
“Fruit and Vegetables”		0.95 (0.81, 1.11)	0.51	0.93 (0.79, 1.10)	0.39
“Rye, barley and Vegetable fats”		1.08 (0.94, 1.24)	0.26	1.09 (0.95, 1.25)	0.24
Age 24 mo	n = 362
“Wheat and Vegetable fats”		1.38 (1.16, 1.64)	<0.001	1.24 (1.03, 1.50)	0.03
“Rye, barley and Potatoes”		1.07 (0.94, 1.22)	0.32	1.06 (0.93, 1.21)	0.38
“Fruit and Vegetables”		0.94 (0.81, 1.10)	0.43	0.90 (0.78, 1.06)	0.20

CI, confidence interval; GF, gluten-free; HR, hazard ratio.