TABLE 2.

HRs (95% CIs) of all-cause mortality according to categories of nut consumption¹

	Frequency of nut consumption in the Physicians’ Health Study
All-cause mortality	<1 serving/mo	1–3 servings/mo	1 serving/wk	2–4 servings/wk	≥5 servings/wk	P-trend
Cases/total, n	863/5439	894/7128	475/3947	317/2582	183/1646
Age-adjusted HRs	1.00 (reference)	0.88 (0.80, 0.96)	0.82 (0.74, 0.92)	0.82 (0.72, 0.93)	0.71 (0.60, 0.83)	<0.001
Fully adjusted HRs2	1.00 (reference)	0.92 (0.83, 1.01)	0.85 (0.76, 0.96)	0.86 (0.75, 0.98)	0.74 (0.63, 0.87)	<0.001
Fully adjusted HRs + magnesium and fiber	1.00 (reference)	0.92 (0.83, 1.01)	0.84 (0.75, 0.95)	0.86 (0.75, 0.95)	0.76 (0.64, 0.89)	0.001

¹Cox regression proportional hazards models were used to compute multivariable-adjusted HRs with corresponding 95% CIs with <1 serving of nuts/mo as the reference group.

²Fully adjusted for age, BMI, alcohol consumption, smoking, exercise, calories, saturated fat consumption, fruit/vegetable consumption, red meat consumption, prevalent diabetes, and hypertension.