Table 3.
Associations between Ultra-Processed Food Intake and CVD Incidents
| Cox models | Continuous$ | Tertiles of UPF intake | ||
|---|---|---|---|---|
| T1 (n = 683) | T2 (n = 684) | T3 (n = 683) | ||
| Crude | 1.22 (1.05–1.41)* | 1.00 (ref.) | 1.07 (0.76–1.49) | 1.65 (1.18–2.31)** |
| Model1 | 1.20 (1.04–1.40)* | 1.00 (ref.) | 1.06 (0.76–1.49) | 1.62 (1.16–2.26)** |
| Model2 | 1.23 (1.05–1.44)** | 1.00 (ref.) | 1.13 (0.79–1.61) | 1.69 (1.19–2.41)** |
| Model3 | 1.22 (1.03–1.45)* | 1.00 (ref.) | 1.13 (0.79–1.63) | 1.68 (1.14–2.48)** |
Cox regression models were used. Model 1: Adjusted for CVD-risk score; Model 2: Additionally adjusted for physical activity; Model 3: additionally adjusted for total energy intakes (kcal/d), and dietary intakes of fiber (g/d)
$Intakes of UPF based on each 50 g/day
*Statistical significance at p < 0.05, **statistical significance at p < 0.01