Table 2.

Adjusted Survival Analysis of All-Cause Mortality by Serum Transferrin Saturation (TS) and Levels of Iron Intake and Red Meat Consumption or Iron Supplements

TS Saturation Status	Hazards Ratio	95% CI
Saturation by iron intake
Normal saturation, ≤ 18 mg/d	1.00
Normal saturation, > 18 mg/d	1.03	0.87–1.23
Elevated saturation, ≤ 18 mg/d	0.94	0.59–1.48
Elevated saturation, > 18 mg/d	2.90	1.39–6.04
Saturation by red meat consumption or iron supplements
Normal saturation, < 7 times /wk	1.00
Normal saturation, ≥ 7 times /wk	1.02	0.91–1.15
Elevated saturation, < 7 times /wk	0.62	0.32–1.22
Elevated saturation, ≥ 7times /wk	2.26	1.45–3.52

Note: all-cause mortality controlled by age, race, sex, poverty, education, body mass index, smoking, health status, and comorbidities at baseline.