TABLE 3.
Multivariate-adjusted mean concentrations of 6-sulfatoxymelatonin (aMT6s), by quartile (Q) or tertile (T) of food intake, and P values for linear trend across categories among 998 women from the Nurses' Health Study (NHS; n = 582) and NHS II (n = 413)1
| Dietary variable2 and range of intake within categories | aMT6s |
|||
| Geometric mean | Lower level of 95% CI | Upper level of 95% CI | P3 | |
| ng/mg creatinine | ||||
| Fruit | 0.97 | |||
| Q1: <1.30 servings/d | 17.5 | 15.6 | 19.7 | |
| Q2: 1.30–2.05 servings/d | 15.8 | 14.1 | 17.8 | |
| Q3: 2.06–2.88 servings/d | 17.6 | 15.7 | 19.7 | |
| Q4: >2.88 servings/d | 17.4 | 15.6 | 19.5 | |
| Vegetables | 0.66 | |||
| Q1: <2.45 servings/d | 17.8 | 16.0 | 19.8 | |
| Q2: 2.45–3.46 servings/d | 16.8 | 15.1 | 18.7 | |
| Q3: 3.47–4.73 servings/d | 16.9 | 15.1 | 18.9 | |
| Q4: >4.73 servings/d | 16.9 | 14.9 | 19.1 | |
| Total meat | 0.04 | |||
| Q1: <0.53 serving/d | 17.8 | 15.8 | 20.1 | |
| Q2: 0.53–0.81 serving/d | 18.1 | 16.2 | 20.2 | |
| Q3: 0.82–1.21 servings/d | 17.1 | 15.3 | 19.1 | |
| Q4: >1.21 servings/d | 15.5 | 13.8 | 17.3 | |
| Red meat | 0.01 | |||
| Q1: <0.21 serving/d | 17.9 | 15.9 | 20.2 | |
| Q2: 0.21–0.36 serving/d | 17.0 | 15.2 | 19.1 | |
| Q3: 0.37–0.60 serving/d | 18.1 | 16.2 | 20.2 | |
| Q4: >0.60 serving/d | 15.3 | 13.7 | 17.2 | |
| Poultry | 0.88 | |||
| Q1: <0.25 serving/d | 18.0 | 16.1 | 20.1 | |
| Q2: 0.25–0.39 serving/d | 16.2 | 14.4 | 18.1 | |
| Q3: 0.40–0.57 serving/d | 16.3 | 14.7 | 18.2 | |
| Q4: >0.57 serving/d | 17.8 | 15.8 | 19.9 | |
| Fish | 0.53 | |||
| Q1: <0.14 serving/d | 17.1 | 15.3 | 19.1 | |
| Q2: 0.14–0.18 serving/d | 17.9 | 15.9 | 20.1 | |
| Q3: 0.19–0.32 serving/d | 16.0 | 14.5 | 17.7 | |
| Q4: >0.32 serving/d | 17.8 | 15.7 | 20.2 | |
| Nuts | 0.79 | |||
| Q1: <0.10 serving/d | 16.9 | 15.2 | 18.9 | |
| Q2: 0.10–0.21 serving/d | 17.5 | 15.6 | 19.5 | |
| Q3: 0.22–0.47 serving/d | 17.2 | 15.3 | 19.4 | |
| Q4: >0.47 serving/d | 16.6 | 14.8 | 18.7 | |
| Cheese | 0.96 | |||
| Q1: <0.28 serving/d | 16.8 | 15.1 | 18.7 | |
| Q2: 0.28–0.46 serving/d | 16.9 | 15.3 | 18.8 | |
| Q3: 0.47–0.68 serving/d | 17.1 | 15.1 | 19.3 | |
| Q4: >0.68 serving/d | 17.5 | 15.5 | 19.7 | |
| Milk | 0.51 | |||
| Q1: <0.40 serving/d | 17.2 | 15.4 | 19.1 | |
| Q2: 0.40–0.90 serving/d | 17.3 | 15.3 | 19.6 | |
| Q3: 0.91–1.72 servings/d | 16.9 | 15.0 | 18.9 | |
| Q4: >1.72 servings/d | 16.9 | 15.2 | 18.8 | |
| Cream | 0.01 | |||
| T1: <0.03 serving/d | 18.2 | 16.7 | 19.9 | |
| T2: 0.03–0.07 serving/d | 16.7 | 15.1 | 18.4 | |
| T3: >0.07 serving/d | 15.9 | 14.2 | 17.7 | |
| Rice | 0.45 | |||
| Q1: <0.07 serving/d | 17.1 | 14.8 | 19.8 | |
| Q2: 0.07–0.11 serving/d | 17.3 | 15.8 | 19.0 | |
| Q3: 0.12–0.22 serving/d | 17.4 | 15.4 | 19.5 | |
| Q4: >0.22 serving/d | 16.4 | 14.6 | 18.4 | |
| Breads | 0.88 | |||
| Q1: <0.72 serving/d | 16.8 | 15.0 | 18.8 | |
| Q2: 0.72–1.11 servings/d | 17.4 | 15.7 | 19.3 | |
| Q3: 1.12–1.90 servings/d | 16.9 | 15.1 | 19.0 | |
| Q4: >1.90 servings/d | 17.1 | 15.2 | 19.4 | |
All dietary factors were adjusted for cohort (NHS or NHSII), age (<45, 45–49, 50–54, 55–59, 60–64, 65–69, 70–74, and ≥75 y), parity (nulliparous, 1–2, 3–4, and ≥5), BMI (in kg/m2; <21, 21–22.9, 23–24.9, 25–29.9, and ≥30), smoking status (never or past smoker and current smoker), and time of urine collection.
Serving sizes: fruit and vegetables, 1 serving ≈ 1 piece, 1/2 cup (118.5 mL), or a small glass (of juice); meat, 1 serving ≈ 4–6 oz; poultry, 1 serving ≈ 3 oz; fish, 1 serving ≈ 3–5 oz; nuts, 1 serving ≈ small packet or 1 oz; cheese, 1 serving ≈ 1 slice or 1 oz serving; milk, 1 serving ≈ 8 oz glass; dairy cream, 1 serving ≈ 1 Tbs (15 mL); rice, 1 serving ≈ 1 cup; and bread, 1 serving ≈ 1 slice. One ounce corresponds to 28.4 g.
values representing the linear trend in aMT6s across food intake were calculated with median intake in each category as a continuous variable.