Table 4.
Cox proportional hazard ratios for total hip arthroplasty based on quartiles of red blood cell fatty acids in WHIMS participants1
| RBC Fatty Acid | Quartile2 | Univariable | BMI-Adjusted | |
|---|---|---|---|---|
|
| ||||
| HR (95% CI) | HR (95% CI) | p-value3 | ||
|
| ||||
| SFA | Q2 | 0.82 (0.47, 1.43) | 0.81 (0.47, 1.42) | 0.703 |
| Q3 | 0.88 (0.52, 1.48) | 0.86 (0.51, 1.43) | ||
| Q4 | 0.93 (0.59, 1.47) | 0.9 (0.57, 1.42) | ||
| MUFA | Q2 | 1.24 (0.6, 2.58) | 1.23 (0.6, 2.53) | 0.586 |
| Q3 | 1.13 (0.58, 2.19) | 1.13 (0.59, 2.18) | ||
| Q4 | 1.08 (0.64, 1.83) | 1.05 (0.62, 1.78) | ||
| PUFA | Q2 | 1.1 (0.65, 1.85) | 1.11 (0.66, 1.88) | 0.666 |
| Q3 | 1.17 (0.72, 1.92) | 1.2 (0.73, 1.98) | ||
| Q4 | 1.2 (0.78, 1.85) | 1.23 (0.8, 1.9) | ||
| Total n-6 | Q2 | 0.81 (0.48, 1.39) | 0.8 (0.47, 1.36) | 0.976 |
| Q3 | 0.86 (0.52, 1.4) | 0.84 (0.51, 1.37) | ||
| Q4 | 0.79 (0.5, 1.25) | 0.8 (0.5, 1.26) | ||
| LA | Q2 | 0.92 (0.5, 1.67) | 0.9 (0.5, 1.62) | 0.425 |
| Q3 | 0.89 (0.57, 1.4) | 0.87 (0.56, 1.36) | ||
| Q4 | 0.73 (0.44, 1.2) | 0.74 (0.44, 1.22) | ||
| AA | Q2 | 0.88 (0.49, 1.61) | 0.87 (0.48, 1.6) | 0.506 |
| Q3 | 0.87 (0.55, 1.37) | 0.86 (0.54, 1.37) | ||
| Q4 | 1.03 (0.66, 1.62) | 1.05 (0.67, 1.64) | ||
| Total n-3 | Q2 | 0.98 (0.53, 1.83) | 1.01 (0.53, 1.92) | 0.064 |
| Q3 | 1.26 (0.74, 2.14) | 1.31 (0.76, 2.26) | ||
| Q4 | 1.58 (1, 2.5) | 1.65 (1.03, 2.63) | ||
| ALA | Q2 | 1.11 (0.67, 1.82) | 1.1 (0.67, 1.84) | 0.399 |
| Q3 | 0.98 (0.52, 1.84) | 0.99 (0.54, 1.84) | ||
| Q4 | 0.98 (0.52, 1.47) | 0.89 (0.52, 1.52) | ||
| EPA+DHA | Q2 | 1.05 (0.63, 1.75) | 1.07 (0.64, 1.78) | 0.040 |
| Q3 | 1.31 (0.78, 2.2) | 1.34 (0.79, 2.28) | ||
| Q4 | 1.67 (1.04, 2.69) | 1.71 (1.07, 2.75) | ||
1
Baseline hazard was stratified by trial membership, and age was the time scale.
2
Pairwise comparisons performed with Q1 as the reference quartile.
3
p-value for linear trend
Note: due to the small number of events, multivariable models are not included.
Legend: HR, hazard ratio; 95% CI, 95% confidence interval; SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids; n-6, omega-6 fatty acids; LA, linoleic acid; AA, arachidonic acid; n-3, omega-3 fatty acids; ALA, alpha linolenic acid; EPA+DHA, eicosatetraenoic acid + docosahexaenoic acid.