TABLE 3.
HRs (95% CIs) of CVD for 5 g/d and 5% energy from SF from different sources (n = 5209; 316 new cases)1
| For each 5 g/d | P | For each 5% of energy | P | |
| Total SF | ||||
| Model 1 | 0.98 (0.89, 1.08) | 0.68 | 0.92 (0.76,1.10) | 0.35 |
| Model 2 | 0.93 (0.84, 1.03) | 0.16 | 0.82 (0.68, 1.00) | 0.04 |
| Model 3 | 0.86 (0.75, 0.97) | 0.02 | 0.71 (0.56, 0.89) | <0.01 |
| Dairy SF | ||||
| Model 1 | 0.90 (0.79, 1.02) | 0.10 | 0.79 (0.61, 1.01) | 0.06 |
| Model 2 | 0.86 (0.75, 0.98) | 0.03 | 0.72 (0.56, 0.93) | 0.01 |
| Model 3 | 0.79 (0.68, 0.92) | <0.01 | 0.62 (0.47, 0.82) | <0.01 |
| Meat SF | ||||
| Model 1 | 1.31 (1.09, 1.59) | <0.01 | 1.69 (1.15, 2.48) | <0.01 |
| Model 2 | 1.26 (1.04, 1.53) | 0.02 | 1.52 (1.03, 2.25) | 0.04 |
| Model 3 | 1.26 (1.02, 1.54) | 0.03 | 1.48 (0.98, 2.23) | 0.06 |
| Butter SF | ||||
| Model 1 | 0.93 (0.71, 1.22) | 0.59 | 0.94 (0.58, 1.52) | 0.79 |
| Model 2 | 0.88 (0.67, 1.16) | 0.37 | 0.85 (0.52, 1.40) | 0.53 |
| Model 3 | 0.87 (0.66, 1.15) | 0.33 | 0.83 (0.50, 1.37) | 0.47 |
| Plant SF | ||||
| Model 1 | 0.82 (0.44, 1.53) | 0.53 | 0.48 (0.16, 1.51) | 0.21 |
| Model 2 | 0.80 (0.42, 1.52) | 0.50 | 0.46 (0.15, 1.46) | 0.19 |
| Model 3 | 1.00 (0.50, 2.01) | 0.99 | 0.62 (0.18, 2.11) | 0.44 |
| Mixed sources of SF | ||||
| Model 1 | 1.06 (0.86, 1.31) | 0.60 | 0.97 (0.65, 1.46) | 0.90 |
| Model 2 | 1.00 (0.80, 1.24) | 0.99 | 0.87 (0.57, 1.32) | 0.46 |
| Model 3 | 1.01 (0.77, 1.32) | 0.96 | 0.83 (0.51, 1.36) | 0.51 |
All values are HRs (95% CIs). Values were derived from proportional hazards models adjusted as follows: model 1 included age (y), sex, race-ethnicity (non-Hispanic white, African American, Hispanic, and Chinese American), study center, and energy intake (kcal/d); model 2 included all variables in model 1 plus additional adjustment for education (<high school, high school, and >high school), alcohol intake (g/d), physical activity (active and sedentary leisure in metabolic equivalents-min per 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), and use of cholesterol-lowering medication (yes or no); and model 3 included all variables in model 2 plus 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 were calculated by using median values of energy-adjusted nutrient quintiles as continuous variables in statistical models. CVD, cardiovascular disease; SF, saturated fat.