Table 2.

Association of EAT volume and density with all-cause and cardiovascular mortality

	Univariable			Model 1			Model 2			Model 3
All-cause mortality	HR	95%CI	P	HR	95%CI	P	HR	95%CI	P	HR	95%CI	P
EAT volume –cm3/m2	1.10	1.09–1.12	<0.001	1.19	1.17–1.21	<0.001	1.10	1.08–1.12	<0.001	1.10	1.08–1.13	<0.001
EAT density –HU	0.87	0.83–0.92	<0.001	1.66	1.53–1.80	<0.001	1.36	1.26–1.48	<0.001	1.38	1.24–1.54	<0.001
Cardiovascular mortality
EAT volume –cm3/m2	1.14	1.11–1.16	<0.001	1.27	1.23–1.30	<0.001	1.15	1.11–1.19	<0.001	1.14	1.10–1.19	<0.001
EAT density –HU	0.88	0.79–0.99	0.037	2.14	1.81–2.52	<0.001	1.76	1.49–2.09	<0.001	1.78	1.42–2.22	<0.001

All hazard ratios (HR) are per 10 cm³/m² or 10 HU change.

Model 1: EAT volume and density.

Model 2: Model 1 + age, sex, Race, Ethnicity, smoking (current vs. former), pack-years, history of heart disease, history of stroke, diabetes mellitus, hypertension, education status, and BMI.

Model 3: Model 2 + CAC score. BMI = body mass index, CAC = coronary artery calcium, EAT = epicardial adipose tissue, HU = Hounsfield Units. Full models are provided in Supplementary Table 4.