TABLE 2.

Adjusted mean differences in telomere length associated with a 1 serving/d greater intake of different food groups and a 1-SD increase in empirically derived dietary patterns among 840 men and women from the Multi-Ethnic Study of Atherosclerosis

	Model 11	Model 22	Model 33
Food groups4
Whole grains	−0.004 ± 0.01	−0.004 ± 0.01	−0.007 ± 0.01
Refined grains	−0.007 ± 0.01	−0.01 ± 0.01	−0.01 ± 0.01
Fruit	−0.003 ± 0.004	−0.003 ± 0.004	−0.003 ± 0.004
Vegetables	−0.004 ± 0.004	−0.006 ± 0.004	−0.002 ± 0.005
Low-fat dairy	−0.004 ± 0.01	−0.003 ± 0.01	−0.006 ± 0.01
High-fat dairy	−0.003 ± 0.01	−0.002 ± 0.01	−0.006 ± 0.01
Seeds or nuts	−0.005 ± 0.02	−0.004 ± 0.02	−0.004 ± 0.02
Nonfried fish	−0.02 ± 0.02	−0.02 ± 0.02	−0.03 ± 0.02
Red meat	−0.01 ± 0.02	−0.007 ± 0.02	−0.002 ± 0.02
Processed meat5	−0.06 ± 0.02	−0.05 ± 0.02	−0.07 ± 0.03
Fried foods	0.02 ± 0.03	0.02 ± 0.03	0.02 ± 0.03
Coffee	−0.002 ± 0.004	−0.001 ± 0.004	−0.001 ± 0.004
Nondiet soda	0.008 ± 0.01	0.01 ± 0.01	0.006 ± 0.01
Dietary patterns6
Fats and processed meat	−0.009 ± 0.01	−0.005 ± 0.01	—
Whole grains and fruit	−0.005 ± 0.01	−0.006 ± 0.01	—

¹Adjusted for study center, age, sex, race-ethnicity, and energy intake.

²Additionally adjusted for education, physical activity, smoking (current, former, or never smoker), and smoking pack-years.

³Additionally adjusted for other food groups listed in table.

⁴$\stackrel{‒}{x}$ difference ± SE per 1 serving/d difference in food group intake (or per 1-SD difference in dietary pattern score).

⁵P = 0.02, 0.03, and 0.006 for models 1–3, respectively; all other estimates, P > 0.05.

⁶$\stackrel{‒}{x}$ difference in telomere length ± SE per 1-SD dietary pattern score.