. Author manuscript; available in PMC: 2008 Oct 28.

Published in final edited form as: Am J Epidemiol. 2007 Sep 4;166(12):1438–1445. doi: 10.1093/aje/kwm235

Table 2.

Association between consumption of the cumulative average of cured meats and newly diagnosed COPD, Health Professionals Follow-up Study, USA, 1986–1998, n=42,915 men

	Frequency of cured meats consumption
	Never/almost never	< 1 serving/week	1–3 serving/week	4–6 serving/week	≥1 serving/day	p for trend
No. of cases	10	19	15	20	47
Person-years	37806	62212	54112	44899	47793
RR (95% CI) – adjustment 1^*	1.00	1.34 (0.73–2.43)	1.12 (0.55–2.29)	2.00 (1.04–3.81)	3.86 (2.13–6.97)	<0.001
RR (95 % CI) – adjustment 2^†	1.00	1.43 (0.78–2.62)	1.10 (0.54–2.27)	1.79 (0.93–3.46)	3.06 (1.66–5.60)	<0.001
RR (95 % CI) – adjustment 3^‡	1.00	1.29 (0.69–2.42)	0.97 (0.46–2.04)	1.57 (0.79–3.11)	2.64 (1.39–5.00)	0.002

RR denotes relative risk; CI, confidence interval.

Multivariate RRs have been adjusted for age and energy intake

^†

Multivariate RRs have been adjusted for age, energy intake, smoking status, pack-years, pack-years².

^‡

Multivariate RRs have been adjusted for age, energy intake, smoking status, pack-years, pack-years², race/ethnicity, US region, body mass index and physical activity.