TABLE 4.

HRs (95% CIs) for replacement of 2% percent of energy from SF from different food sources in the MESA (n = 5209; 316 new cases)¹

CVD	Model 2
Dairy SF in replacement of meat SF	0.75 (0.63, 0.91)
Butter SF in replacement of meat SF	0.81 (0.64, 1.03)
Plant SF in replacement of meat SF	0.63 (0.38, 1.03)
Butter SF in replacement of dairy SF	1.08 (0.88, 1.33)
Plant SF in replacement of dairy SF	0.83 (0.52, 1.33)
Plant SF in replacement of butter SF	0.77 (0.48, 1.25)

¹All values are HRs (95% CIs). Values were derived from proportional hazards models adjusted 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, 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). CVD, cardiovascular disease; MESA, Multi-Ethnic Study of Atherosclerosis; SF, saturated fat.