TABLE 4.

HRs (95% CIs) of total mortality according to nut consumption, stratified by BMI and prevalent diabetes¹

	Frequency of nut consumption in the Physicians’ Health Study
	<1 serving/mo	1–3 servings/mo	1 serving/wk	2–4 servings/wk	≥5 servings/wk	P-interaction
BMI2 (kg/m2)						0.40
<25	1.00 (reference)	0.91 (0.80, 1.05)	0.79 (0.67, 0.94)	0.88 (0.73, 1.06)	0.61 (0.48, 0.78)
25 to <30	1.00 (reference)	0.94 (0.82, 1.09)	0.89 (0.75, 1.06)	0.85 (0.69, 1.04)	0.91 (0.72, 1.15)
≥30	1.00 (reference)	0.83 (0.61, 1.15)	1.02 (0.71, 1.46)	0.95 (0.62, 1.44)	0.81 (0.45, 1.47)
Prevalent diabetes3						0.97
No	1.00 (reference)	0.91 (0.83, 1.02)	0.85 (0.75, 0.97)	0.87 (0.76, 1.01)	0.73 (0.61, 0.88)
Yes	1.00 (reference)	0.91 (0.70, 1.18)	0.89 (0.66, 1.19)	0.78 (0.54, 1.21)	0.72 (0.48, 1.09)

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, alcohol consumption, smoking, exercise, calories, saturated fat consumption, fruit/vegetable consumption, red meat consumption, prevalent diabetes, and hypertension.

³Adjusted for age, BMI, alcohol consumption, smoking, exercise, calories, saturated fat consumption, fruit/vegetable consumption, red meat consumption, and hypertension.