FIGURE 1.

HRs and 95%s of CVD risk according to quintiles of energy-adjusted SF from different sources (n = 5209). All values were derived from proportional hazards models with adjustment for age (y), sex, race-ethnicity (non-Hispanic white, African American, Hispanic, and Chinese American), study center, energy intake (kcal/d), education (<high school, high school, or >high school), alcohol intake (g/d), physical activity (active and sedentary leisure in metabolic equivalents-min/wk), BMI (in kg/m²), cigarette smoking (never, current, or former smoker and pack-years of cigarette smoking), dietary supplement use (>1/wk; yes or no), use of cholesterol-lowering medication (yes or no), intakes of fruit and vegetables (servings/d), and energy-adjusted intakes of dietary fiber (g/d), dietary vitamin E (IU/d), trans fat, and PUFA (g/d). P-trend values for dairy, meat, plant, and butter SF were 0.01, 0.12, 0.38, and 0.45, respectively. SF, saturated fat.