TABLE 4.

Multivariate hazard ratios (HRs) for risk of hip and total fractures based on dietary n−6:n−3¹

	No. of subjects	Hip fracture				Total fracture
n−6:n−3 Quartile		HR (95% CI)2	P	HR (95% CI)3	P	HR (95% CI)2	P	HR (95% CI)3	P
1 (0.49, 6.433)	34,199	1.00	0.180	1.00	0.726	1.00	<0.001	1.00	0.001
2 (6.434, 7.664)	34,225	0.94 (0.82, 1.08)		0.93 (0.79, 1.09)		0.92 (0.88, 0.96)		0.93 (0.89, 0.98)
3 (7.665, 8.898)	34,216	1.09 (0.95, 1.25)		1.04 (0.89, 1.23)		0.91 (0.88, 0.95)		0.92 (0.88, 0.97)
4 (8.900, 39.01)4	34,208	1.05 (0.92, 1.21)		0.93 (0.79, 1.10)		0.92 (0.89, 0.96)		0.92 (0.88, 0.97)

¹HRs and 95% CIs were obtained from Cox proportional hazard models. P values are from tests for linear trend.

²Models were adjusted for age, ethnicity, and total energy intake.

³Models were adjusted for age, ethnicity, total energy intake, education, marital status, family history of fracture, fracture on or after age 55 y, number of falls in past year, height, weight, total vitamin D intake, hormone therapy history, antianxiety or antidepressant medication use, bisphosphonate use, corticosteroid use, smoking status, arthritis, depression, general health assessment, parity, treated diabetes, weekly exercise, and total calcium intake.

⁴The maximum n−6:n−3 ratio was 39.01, but the 99th percentile was 14.1.