Table 5.
Univariate and multivariate Cox regression analysis of serum fatty acids and associated with cardiovascular 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) | 0.999 (0.977–1.022) | 0.936 | 1.007 (0.986–1.029) | 0.516 | 1.007 (0.985–1.030) | 0.534 | 1.006 (0.984–1.029) | 0.581 |
| Palmitoleic acid (16:1 n-7) | 1.000 (0.999–1.001) | 0.457 | 1.000 (0.999–1.001) | 0.541 | 1.000 (0.999–1.002) | 0.528 | 1.000 (0.999–1.001) | 0.603 |
| cis-Vaccenic acid (18:1 n-7) | 1.002 (1.000-1.004) | 0.043 | 1.002 (0.999–1.005) | 0.225 | 1.002 (0.999–1.005) | 0.196 | 1.001 (0.998–1.005) | 0.484 |
| Oleic acid (18:1 n-9) | 1.000 (1.000–1.000) | 0.143 | 1.000 (1.000–1.000) | 0.271 | 1.000 (1.000–1.000) | 0.263 | 1.000 (1.000–1.000) | 0.812 |
| Eicosenoic acid (20:1 n-9) | 1.011 (0.986–1.035) | 0.394 | 1.009 (0.979–1.041) | 0.555 | 1.010 (0.979–1.042) | 0.535 | 0.993 (0.959–1.027) | 0.668 |
| Nervonic acid (24:1 n-9) | 1.000 (0.990–1.009) | 0.921 | 0.997 (0.998–1.006) | 0.457 | 0.997 (0.988–1.006) | 0.453 | 1.004 (0.996–1.013) | 0.336 |
| Linoleic acid (18:2 n-6) | 1.000 (1.000–1.000) | 0.215 | 1.000 (1.000–1.000) | 0.773 | 1.000 (1.000–1.000) | 0.817 | 1.000 (1.000–1.000) | 0.863 |
| α-Linolenic acid (18:3 n-3) | 1.000 (0.996–1.004) | 0.977 | 1.000 (0.996–1.004) | 0.990 | 1.000 (0.996–1.004) | 0.989 | 0.999 (0.995–1.003) | 0.528 |
| γ-Linolenic acid (18:3 n-6) | 1.001 (0.995–1.008) | 0.661 | 1.001 (0.994–1.008) | 0.833 | 1.000 (0.993–1.007) | 0.947 | 0.997 (0.990–1.004) | 0.407 |
| Stearidonic acid (18:4 n-3) | 1.015 (0.972–1.059) | 0.502 | 1.008 (0.952–1.067) | 0.783 | 1.006 (0.948–1.068) | 0.832 | 0.975 (0.909–1.047) | 0.493 |
| Eicosadienoic acid (20:2 n-6) | 1.009 (0.988–1.031) | 0.412 | 1.008 (0.982–1.035) | 0.554 | 1.007 (0.981–1.034) | 0.604 | 1.006 (0.980–1.032) | 0.674 |
| Dihomo-γ-Linolenic acid (20:3 n-6) | 0.997 (0.993–1.001) | 0.157 | 0.998 (0.994–1.002) | 0.246 | 0.997 (0.993–1.001) | 0.193 | 0.998 (0.993–1.002) | 0.296 |
| Eicosatrienoic_acid (20:3 n-9) | 1.031 (1.005–1.059) | 0.021 | 1.021 (0.985–1.057) | 0.252 | 1.020 (0.984–1.056) | 0.281 | 1.003 (0.965–1.043) | 0.866 |
| Arachidonic_acid (20:4 n-6) | 1.001 (1.000-1.002) | 0.034 | 1.000 (1.000-1.001) | 0.260 | 1.000 (1.000-1.001) | 0.330 | 1.000 (0.999–1.001) | 0.605 |
| Eicosapentaenoic acid (20:5 n-3) | 1.001 (0.998–1.004) | 0.613 | 0.998 (0.994–1.002) | 0.300 | 0.998 (0.994–1.002) | 0.257 | 0.998 (0.994–1.002) | 0.261 |
| Docosatetraenoic acid (22:4 n-6) | 1.014 (1.002–1.028) | 0.027 | 1.022 (1.008–1.037) | 0.003 | 1.023 (1.007–1.038) | 0.004 | 1.015 (0.998–1.031) | 0.079 |
| Docosapentaenoic acid (22:5 n-3) | 1.009 (1.000-1.017) | 0.042 | 1.002 (0.993–1.011) | 0.666 | 1.002 (0.992–1.011) | 0.712 | 0.999 (0.991–1.008) | 0.909 |
| Docosapentaenoic acid (22:5 n-6) | 1.009 (0.988–1.029) | 0.414 | 1.013 (0.991–1.035) | 0.253 | 1.012 (0.989–1.035) | 0.306 | 1.007 (0.985–1.031) | 0.528 |
| Docosahexaenoic acid (22:6 n-3) | 1.000 (0.997–1.002) | 0.752 | 0.997 (0.994-1.000) | 0.026 | 0.996 (0.994–0.999) | 0.017 | 0.997 (0.994–0.999) | 0.035 |
| Saturated fatty acids (N = 3900) | ||||||||
| Capric acid (10:0) | 1.009 (0.976–1.043) | 0.594 | 1.030 (0.997–1.064) | 0.075 | 1.029 (0.996–1.064) | 0.087 | 1.025 (0.992–1.059) | 0.134 |
| Lauric acid (12:0) | 1.000 (0.992–1.008) | 0.952 | 1.002 (0.994–1.011) | 0.592 | 1.002 (0.994–1.010) | 0.635 | 1.003 (0.994–1.011) | 0.547 |
| Myristic acid (14:0) | 1.001 (0.999–1.002) | 0.522 | 1.001 (0.999–1.003) | 0.148 | 1.001 (0.999–1.003) | 0.194 | 1.001 (0.999–1.003) | 0.419 |
| Pentadecanoic acid (15:0) | 1.004 (0.987–1.021) | 0.649 | 1.006 (0.988–1.025) | 0.521 | 1.005 (0.987–1.024) | 0.593 | 1.005 (0.988–1.022) | 0.573 |
| Palmitic acid (16:0) | 1.000 (1.000–1.000) | 0.213 | 1.000 (1.000–1.000) | 0.148 | 1.000 (1.000–1.000) | 0.173 | 1.000 (1.000–1.000) | 0.504 |
| Margaric acid (17:0) | 1.016 (1.001–1.031) | 0.041 | 1.013 (0.995–1.030) | 0.158 | 1.012 (0.994–1.029) | 0.194 | 1.007 (0.991–1.024) | 0.390 |
| Stearic acid (18:0) | 1.000 (0.999–1.001) | 0.745 | 1.000 (0.999–1.001) | 0.610 | 1.000 (0.999–1.001) | 0.665 | 1.000 (0.999–1.001) | 0.812 |
| Arachidic acid (20:0) | 0.968 (0.931–1.006) | 0.094 | 0.977 (0.939–1.017) | 0.251 | 0.976 (0.938–1.016) | 0.234 | 0.992 (0.957–1.028) | 0.650 |
| Docosanoic acid (22:0) | 0.975 (0.962–0.989) | <0.001 | 0.985 (0.972–0.999) | 0.036 | 0.985 (0.972–0.999) | 0.035 | 0.994 (0.981–1.007) | 0.350 |
| Tricosanoic acid (23:0) | 0.961 (0.933–0.990) | 0.009 | 0.970 (0.940–1.001) | 0.057 | 0.970 (0.940–1.001) | 0.056 | 0.988 (0.958–1.019) | 0.445 |
| Lignoceric acid (24:0) | 0.965 (0.949–0.981) | <0.001 | 0.978 (0.963–0.994) | 0.006 | 0.979 (0.963–0.994) | 0.008 | 0.989 (0.974–1.005) | 0.175 |
Unsaturated fatty acids: model 1 unadjusted; model 2 adjusted by age and education level; model 3 adjusted by model 2 and abdominal obesity, and reducing salt diet; 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 abdominal obesity, reducing salt diet, 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