Table 4.

Hazard ratios (HRs) and 95% Confidence Intervals (CIs) for Thyroid Cancer and Intake of Select Food Groups at Ages 12–13 Years and 10 Years Before Baseline in Women

	Ages 12–13 years			10 years before baseline
	Median (frequency/day)	Cases	HR (95% CI)a	Median (frequency/day)	Cases	HR (95% CI)b
Grainsc
Quartile 1	0.43	50	1.00 (reference)	0.25	62	1.00 (reference)
Quartile 2	0.80	62	0.88 (0.59–1.30)	0.63	36	0.55 (0.36–0.85)
Quartile 3	1.02	28	0.73 (0.44–1.20)	1.02	39	0.72 (0.46–1.13)
Quartile 4	2.02	42	0.69 (0.43–1.11)	2.02	44	0.69 (0.43–1.12)
P-trendd			0.10			0.25
Vegetablese
Quartile 1	0.61	48	1.00 (reference)	0.71	46	1.00 (reference)
Quartile 2	1.20	44	0.83 (0.54–1.26)	1.36	50	0.97 (0.64–1.46)
Quartile 3	1.77	49	0.85 (0.56–1.29)	2.01	42	0.77 (0.50–1.19)
Quartile 4	2.80	41	0.64 (0.40–1.01)	3.01	43	0.68 (0.43–1.06)
P-trendd			0.08			0.05
Fruitf
Quartile 1	0.16	44	1.00 (reference)	0.21	42	1.00 (reference)
Quartile 2	0.63	35	0.91 (0.58–1.43)	0.75	46	1.10 (0.72–1.69)
Quartile 3	1.23	49	1.00 (0.65–1.54)	1.28	51	1.24 (0.81–1.90)
Quartile 4	2.21	54	0.99 (0.63–1.55)	2.08	42	0.83 (0.52–1.30)
P-trendd			0.95			0.52
Dairyg
Quartile 1	0.52	51	1.00 (reference)	0.36	46	1.00 (reference)
Quartile 2	1.21	38	0.77 (0.49–1.21)	0.96	41	1.02 (0.66–1.58)
Quartile 3	2.57	48	0.86 (0.52–1.41)	1.44	44	1.16 (0.73–1.85)
Quartile 4	3.71	45	1.12 (0.63–2.00)	2.50	50	1.25 (0.77–2.05)
P-trendd			0.74			0.32
Chicken and turkeyh
Quartile 1	0–0.03	16	1.00 (reference)	0–0.13	55	1.00 (reference)
Quartile 2	0.04–0.13	39	0.93 (0.52–1.66)
Quartile 3	0.14–0.41	96	1.29 (0.75–2.22)	0.14–0.41	87	0.87 (0.62–1.24)
Quartile 4	0.42	31	1.47 (0.78–2.76)	0.42	39	0.83 (0.54–1.29)
P-trendd			0.06			0.40
Red meati
Quartile 1	0.31	58	1.00 (reference)	0.16	62	1.00 (reference)
Quartile 2	0.72	45	1.02 (0.68–1.54)	0.43	47	0.86 (0.58–1.27)
Quartile 3	1.15	52	1.06 (0.69–1.61)	0.72	45	0.90 (0.59–1.38)
Quartile 4	1.78	27	0.68 (0.40–1.18)	1.21	27	0.72 (0.43–1.23)
P-trendd			0.34			0.30
Canned tunah
Quartile 1	0	50	1.00 (reference)	0–0.03	59	1.00 (reference)
Quartile 2	0.01–0.03	34	0.91 (0.59–1.41)
Quartile 3	0.04–0.13	55	1.04 (0.70–1.54)	0.04–0.13	60	0.64 (0.45–0.92)
Quartile 4
Quartile 3	1.00	50	0.77 (0.50–1.18)	1.00	52	1.47 (0.95–2.29)
Quartile 4	2.00	44	0.61 (0.38–0.98)	2.00	37	0.76 (0.47–1.25)
P-trendd			0.06			0.48
Sweet baked goodsj
Quartile 1	0.10	49	1.00 (reference)	0.05	41	1.00 (reference)
Quartile 2	0.43	35	0.82 (0.52–1.27)	0.20	50	1.76 (1.16–2.68)
Quartile 3	0.92	47	0.97 (0.63–1.50)	0.53	42	1.55 (0.98–2.45)
Quartile 4	1.64	51	1.62 (1.00–2.62)	1.21	48	1.87 (1.14–3.06)
P-trendd			0.07			0.02

CI – Confidence Interval; HR – Hazard Ratio

^aAdjusted for total energy intake at ages 12–13 years, race/ethnicity, and education with age as the underlying time metric

^bAdjusted for total energy intake 10 years before baseline, race/ethnicity, and education with age as the underlying time metric

^cWhite bread or rolls and dark bread or rolls (rye, whole grain, whole wheat, pumpernickel)

^dP-trend calculated by modeling the categorical variable as continuous

^eBroccoli, carrots, lettuce salads, fresh tomatoes, tomato or vegetable soup, beans (such as baked beans, refried beans, pintos, kidney, or limas), and other vegetables (such as corn, peas, and green beans)

^fFresh, uncooked apples, orange or grapefruit juice, oranges, grapefruit, tangerines, and canned fruits (such as peaches, pears, and applesauce)

^gWhole and low-fat milks, cheese and cheese spreads, pizza, and ice cream and milk shakes

^hDue to clustering at specific intakes, categories were assigned

ⁱBacon, sausage, cold cuts/luncheon meats (such as ham, bologna, salami, corned beef, or pastrami), hotdogs/frankfurters, ground beef (in hamburgers, meatloaf, meatballs, or casseroles), roast beef, and steak

^jCookies, brownies, cake, donuts, sweet rolls, danish, sweet muffins, and dessert breads