Table 2.
Relative risks for heart failure risk according to food group intakes (servings/day) in 15,143 men and women from the Atherosclerosis Risk in Communities Study
| Relative risk (95% confidence interval)a | |
|---|---|
| Whole grains | |
| Model 1: energy-adjustedb | 0.85 (0.80, 0.90)* |
| Model 2: energy, demographic, lifestyle, and prevalent disease-adjustedc | 0.93 (0.87, 0.99)* |
| Fruits and vegetables | |
| Model 1 | 1.01 (0.98, 1.04) |
| Model 2 | 1.02 (0.99, 1.05) |
| High-fat dairy | |
| Model 1 | 1.14 (1.06, 1.22)* |
| Model 2 | 1.08 (1.01, 1.16)* |
| Eggs | |
| Model 1 | 1.56 (1.40, 1.73)* |
| Model 2 | 1.23 (1.08, 1.41)* |
| Red meat or processed meat | |
| Model 1 | 1.27 (1.18, 1.37)* |
| Model 2 | 1.07 (0.97, 1.17) |
| Fish | |
| Model 1 | 0.99 (0.82, 1.19) |
| Model 2 | 0.99 (0.81, 1.22) |
| Nuts | |
| Model 1 | 0.96 (0.85, 1.09) |
| Model 2 | 1.09 (0.97, 1.23) |
Values are relative risks (95% confidence interval) representing expected change in risk of heart failure per 1-serving/d difference in food group consumption.
Model 1: Relative risk (95% confidence interval) adjusted for energy intake (kcal/d).
Model 2: Relative risk (95% confidence interval) adjusted for energy intake, plus demographics: age, sex, race/center (whites in Minnesota, whites in Maryland, African Americans and whites in North Carolina, African Americans in Mississippi), education level (up to and including grade school, high school without diploma, high school graduate, vocational school, college graduate, graduate school/professional school) lifestyle factors: physical activity level (sport and exercise activity and nonsport activity during leisure), smoking (status and cigarette years), and drinking status (current, former, never), and prevalent disease status: cardiovascular disease, diabetes, and hypertension (present/absent).
P<0.05.