TABLE 5.

Multivariate Cox proportional hazards analyses of associations between nutritional factors and AMD transitions (616 progressing eyes of 2697 eyes over 5 years of follow-up)¹.

Food group model	HR1 (95% CI); P	Nutrient model	HR2 (95% CI); P
Green leafy vegetables2 (≥2.7 servings/wk vs. none)	0.75 (0.59, 0.96); 0.02	Lutein/zeaxanthin (≥2 mg/d vs. <2)	0.76 (0.60, 0.96); 0.02
Fish (≥two 4 oz servings/wk vs. <2)	0.79 (0.65, 0.95); 0.01	ω-3 fatty acids (≥0.7 g/wk vs. <0.7)	0.85 (0.71, 1.01); 0.06
Contrasting adherence to diet with ≥2.7 servings/wk of green leafy vegetables and ≥two 4 oz servings of fish/wk compared with no green leafy vegetables and <2 servings of fish/wk3	0.59 (0.44, 0.79); <0.001	Contrasting adherence to dietary intake of ≥2 mg/d of LZ and ≥0.7 g/wk ω-3 fatty acids compared with <2 mg/d LZ and <0.7 g/wk ω-3 fatty acids3	0.64 (0.49, 0.84); 0.001

Abbreviations: AMD, age-related macular degeneration; AREDS, Age-Related Eye Disease Study; CI, confidence interval; GRS, genetic risk score; HR, hazard ratio; LZ, lutein/zeaxanthin.

¹Multivariate Cox proportional hazards analyses identifying nutritional factors related to AMD transitions from baseline severity group 2 or 3 to higher AMD severity groups, adjusted for the other food group/nutrient in respective models, in addition to age groups, sex, race, education, smoking status, caloric intake, multivitamin use, AREDS treatment groups, fellow eye status, baseline AMD severity group, a family history of AMD, and GRS (continuous).

²One medium serving of green leafy vegetables may include (but not limited to) ½ cup of spinach (raw or cooked), greens (cooked), mustard greens, turnip greens, collards.

³Contrasts estimated using linear combination of β estimates from each model.