Table 3.
Univariate and multivariate Cox regression analysis of serum fatty acids associated with all-cause mortality
| Model 1 | Model 2 | Model 3 | Model 4 | |||||
|---|---|---|---|---|---|---|---|---|
| HR (95%CI) | P | HR (95%CI) | P | HR (95%CI) | P | HR (95%CI) | P | |
| Unsaturated fatty acids (N = 3719) | ||||||||
| Myristoleic acid (14:1 n-5) | 1.006 (0.998–1.015) | 0.134 | 1.013 (1.005–1.021) | 0.002 | 1.006 (0.993–1.019) | 0.373 | 1.020 (1.006–1.034) | 0.004 |
| Palmitoleic acid (16:1 n-7) | 1.001 (1.000-1.001) | < 0.001 | 1.001 (1.000-1.001) | < 0.001 | 1.001 (1.000-1.001) | 0.030 | 1.001 (1.001–1.002) | < 0.001 |
| cis-Vaccenic acid (18:1 n-7) | 1.002 (1.002–1.003) | 0.002 | 1.003 (1.002–1.004) | < 0.001 | 1.003 (1.001–1.006) | 0.013 | 1.006 (1.003–1.009) | < 0.001 |
| Oleic acid (18:1 n-9) | 1.000 (1.000–1.000) | < 0.001 | 1.000 (1.000–1.000) | 0.005 | 1.000 (1.000–1.000) | 0.908 | 1.000 (1.000–1.000) | 0.153 |
| Eicosenoic acid (20:1 n-9) | 1.016 (1.005–1.027) | 0.006 | 1.014 (1.001–1.028) | 0.042 | 0.998 (0.973–1.024) | 0.907 | 1.013 (0.987–1.039) | 0.337 |
| Nervonic acid (24:1 n-9) | 1.002 (0.997–1.007) | 0.388 | 1.002 (0.997–1.007) | 0.368 | 1.002 (0.998–1.007) | 0.294 | 1.007 (1.002–1.012) | 0.003 |
| Linoleic acid (18:2 n-6) | 1.000 (1.000–1.000) | 0.002 | 1.000 (1.000–1.000) | 0.212 | 1.000 (1.000–1.000) | < 0.001 | 1.000 (1.000–1.000) | 0.213 |
| α-Linolenic acid (18:3 n-3) | 1.000 (0.998–1.002) | 0.791 | 1.000 (0.998–1.002) | 0.776 | 0.996 (0.993-1.000) | 0.027 | 0.998 (0.995–1.002) | 0.294 |
| γ-Linolenic acid (18:3 n-6) | 1.002 (0.998–1.005) | 0.334 | 1.002 (0.999–1.006) | 0.211 | 0.999 (0.995–1.003) | 0.749 | 0.999 (0.995–1.004) | 0.800 |
| Stearidonic acid (18:4 n-3) | 1.015 (0.994–1.037) | 0.165 | 1.013 (0.998–1.040) | 0.308 | 0.990 (0.957–1.025) | 0.577 | 0.998 (0.962–1.035) | 0.912 |
| Eicosadienoic acid (20:2 n-6) | 1.007 (0.996–1.019) | 0.185 | 1.009 (0.998–1.022) | 0.181 | 0.995 (0.997–1.013) | 0.578 | 1.013 (0.995–1.032) | 0.166 |
| Dihomo-γ-Linolenic acid (20:3 n-6) | 0.999 (0.997–1.001) | 0.174 | 1.000 (0.998–1.002) | 0.982 | 0.998 (0.996–1.001) | 0.148 | 1.000 (0.998–1.002) | 0.947 |
| Eicosatrienoic acid (20:3 n-9) | 1.036 (1.024–1.048) | < 0.001 | 1.033 (1.018–1.049) | < 0.001 | 1.027 (1.010–1.045) | 0.002 | 1.027 (1.009–1.046) | 0.003 |
| Arachidonic acid (20:4 n-6) | 1.000 (1.000-1.001) | 0.021 | 1.000 (1.000-1.001) | 0.145 | 1.000 (1.000-1.001) | 0.675 | 1.000 (1.000-1.001) | 0.834 |
| Eicosapentaenoic acid (20:5 n-3) | 1.001 (0.999–1.002) | 0.330 | 0.998 (0.997-1.000) | 0.107 | 0.998 (0.996-1.000) | 0.093 | 0.999 (0.997–1.001) | 0.245 |
| Docosatetraenoic acid (22:4 n-6) | 1.013 (1.006–1.020) | < 0.001 | 1.020 (1.013–1.028) | < 0.001 | 1.021 (1.009–1.033) | < 0.001 | 1.024 (1.012–1.036) | < 0.001 |
| Docosapentaenoic acid (22:5 n-3) | 1.007 (1.003–1.012) | < 0.001 | 1.002 (0.997–1.007) | 0.424 | 0.998 (0.992–1.004) | 0.563 | 1.000 (0.995–1.006) | 0.902 |
| Docosapentaenoic acid (22:5 n-6) | 1.009 (0.999–1.019) | 0.089 | 1.019 (1.008–1.030) | < 0.001 | 1.013 (1.000-1.026) | 0.045 | 1.019 (1.006–1.032) | 0.005 |
| Docosahexaenoic acid (22:6 n-3) | 1.000 (0.999–1.001) | 0.886 | 0.998 (0.996–0.999) | 0.002 | 0.997 (0.996–0.999) | 0.001 | 0.998 (0.996–0.999) | 0.007 |
| Saturated fatty acids (N = 3900) | ||||||||
| Capric acid (10:0) | 1.012 (0.997–1.028) | 0.120 | 1.027 (1.012–1.043) | < 0.001 | 1.017 (0.996–1.039) | 0.114 | 1.020 (0.999–1.042) | 0.056 |
| Lauric acid (12:0) | 1.000 (0.995–1.004) | 0.913 | 1.002 (0.997–1.006) | 0.448 | 0.998 (0.992–1.003) | 0.435 | 1.000 (0.994–1.005) | 0.956 |
| Myristic acid (14:0) | 1.000 (1.000-1.001) | 0.321 | 1.001 (1.000-1.002) | 0.034 | 1.000 (0.998–1.002) | 0.910 | 1.002 (1.000-1.003) | 0.111 |
| Pentadecanoic acid (15:0) | 1.004 (0.995–1.013) | 0.354 | 1.005 (0.996–1.015) | 0.290 | 0.996 (0.984–1.009) | 0.589 | 1.008 (0.994–1.022) | 0.251 |
| Palmitic acid (16:0) | 1.000 (1.000–1.000) | 0.029 | 1.000 (1.000–1.000) | 0.013 | 1.000 (1.000–1.000) | 0.506 | 1.000 (1.000–1.000) | 0.022 |
| Margaric acid (17:0) | 1.010 (1.001–1.019) | 0.022 | 1.006 (0.996–1.016) | 0.222 | 0.996 (0.982–1.011) | 0.630 | 1.006 (0.991–1.022) | 0.429 |
| Stearic acid (18:0) | 1.000 (1.000-1.001) | 0.185 | 1.000 (1.000-1.001) | 0.084 | 1.000 (0.999–1.001) | 0.722 | 1.000 (1.000-1.001) | 0.275 |
| Arachidic acid (20:0) | 0.987 (0.969–1.006) | 0.176 | 0.993 (0.974–1.012) | 0.475 | 0.978 (0.958–0.998) | 0.033 | 0.992 (0.972–1.013) | 0.468 |
| Docosanoic acid (22:0) | 0.983 (0.977–0.990) | < 0.001 | 0.990 (0.984–0.997) | 0.005 | 0.988 (0.981–0.995) | < 0.001 | 0.994 (0.987-1.000) | 0.060 |
| Tricosanoic acid (23:0) | 0.960 (0.945–0.974) | < 0.001 | 0.964 (0.949–0.980) | < 0.001 | 0.961 (0.945–0.977) | < 0.001 | 0.975 (0.959–0.991) | 0.002 |
| Lignoceric acid (24:0) | 0.976 (0.968–0.984) | < 0.001 | 0.985 (0.977–0.993) | < 0.001 | 0.984 (0.976–0.992) | < 0.001 | 0.992 (0.984–0.999) | 0.036 |
Unsaturated fatty acids: model 1 unadjusted; model 2 adjusted by age, gender, and education level; model 3 adjusted by model 2 and increasing exercise, reducing salt diet, protein, sugar, dietary fiber, and triglycerides; model 4 adjusted by model 3 and diabetes, hypertension, congestive heart failure, coronary heart disease, angina, heart attack, stroke, and cancer. Saturated fatty acids: model 1 unadjusted; model 2 adjusted by age, gender, and education level; model 3 adjusted by model 2 and increasing exercise, reducing salt diet, protein, carbohydrate, sugar, dietary fiber, total monounsaturated fatty acids, total polyunsaturated fatty acids, and triglycerides; model 4 adjusted by model 3 and diabetes, hypertension, congestive heart failure, coronary heart disease, angina, heart attack, stroke, and cancer. Abbreviations: HR, hazard ratio; CI, confidence interval