Table 5.
Mortality outcomes according to longitudinal changes in dietary fatty acid intake
| Diet variable | Model§ | Mortality | |||||||
|---|---|---|---|---|---|---|---|---|---|
| All cause | Cardiovascular disease | Coronary heart disease | |||||||
| Hazard ratio (95% CI) | P | Hazard ratio (95% CI) | P | Hazard ratio (95% CI) | P | ||||
| LA intervention group only (n=207)* | |||||||||
| PUFA (LA specific; per 5 en% increase) | 1 | 1.31 (1.00 to 1.71) | 0.05 | 1.37 (1.04 to 1.79) | 0.03 | 1.20 (0.90 to 1.59) | 0.22 | ||
| 2 | 1.29 (1.00 to 1.67) | 0.05 | 1.35 (1.03 to 1.75) | 0.03 | 1.21 (0.91 to 1.61) | 0.19 | |||
| SFA (per 5 en% increase) | 1 | 0.77 (0.52 to 1.13) | 0.18 | 0.77 (0.52 to 1.13) | 0.18 | 0.74 (0.50 to 1.11) | 0.15 | ||
| 2 | 0.81 (0.56 to 1.19) | 0.29 | 0.82 (0.56 to 1.21) | 0.31 | 0.78 (0.52 to 1.16) | 0.22 | |||
| LA:SFA ratio (per 1 unit increase) | 1 | 1.51 (1.00 to 2.30) | 0.05 | 1.59 (1.04 to 2.43) | 0.03 | 1.44 (0.93 to 2.23) | 0.11 | ||
| 2 | 1.55 (1.01 to 2.36) | 0.04 | 1.62 (1.05 to 2.48) | 0.03 | 1.47 (0.94 to 2.29) | 0.09 | |||
| Control group only (n=222)† | |||||||||
| PUFA (unspecified; per 5 en% increase) | 1 | 1.08 (0.71 to 1.66) | 0.71 | 1.07 (0.69 to 1.67) | 0.75 | 1.00 (0.62 to 1.61) | 0.99 | ||
| 2 | 1.10 (0.73 to 1.65) | 0.65 | 1.09 (0.72 to 1.66) | 0.68 | 1.02(0.65 to 1.60) | 0.93 | |||
| SFA (per 5 en% increase) | 1 | 0.77 (0.48 to 1.24) | 0.28 | 0.89 (0.54 to 1.47) | 0.65 | 0.98 (0.58 to 1.65) | 0.93 | ||
| 2 | 0.76 (0.48 to 1.21) | 0.25 | 0.86 (0.53 to 1.39) | 0.54 | 0.95 (0.57 to 1.58) | 0.84 | |||
| PUFA:SFA ratio (per 1 unit increase) | 1 | 0.84 (0.39 to 1.80) | 0.66 | 0.78 (0.36 to 1.70) | 0.53 | 0.56 (0.27 to 1.18) | 0.13 | ||
| 2 | 1.05 (0.56 to 1.97) | 0.88 | 1.00 (0.52 to 1.93) | 0.99 | 0.77 (0.39 to 1.52) | 0.46 | |||
| Whole sample (n=429)‡ | |||||||||
| PUFA (unspecified; per 5 en% increase) | 1 | 1.26 (1.04 to 1.52) | 0.02 | 1.29 (1.07 to 1.57) | <0.01 | 1.19 (0.97 to 1.47) | 0.09 | ||
| 2 | 1.31 (1.09 to 1.58) | <0.01 | 1.35 (1.12 to 1.63) | <0.01 | 1.26 (1.02 to 1.54) | 0.03 | |||
| SFA (per 5 en% increase) | 1 | 0.74 (0.57 to 0.97) | 0.03 | 0.77 (0.58 to 1.01) | 0.06 | 0.77 (0.58 to 1.03) | 0.08 | ||
| 2 | 0.70 (0.53 to 0.91) | <0.01 | 0.72 (0.54 to 0.95) | 0.02 | 0.72 (0.54 to 0.97) | 0.03 | |||
| PUFA:SFA ratio (per 1 unit increase) | 1 | 1.35 (1.01 to 1.80) | 0.04 | 1.39 (1.03 to 1.87) | 0.03 | 1.27 (0.93 to 1.73) | 0.14 | ||
| 2 | 1.53 (1.14 to 2.05) | <0.01 | 1.58 (1.17 to 2.13) | <0.01 | 1.44 (1.04 to 1.98) | 0.03 | |||
En%=percentage of food energy. Analysis includes 429 patients with diet data at baseline. Missing follow-up data were imputed for three patients with baseline data who died within two months after randomization; median values were used for their respective group assignment.
*No of deaths: 35 (all cause), 34 (cardiovascular), 32 (coronary heart disease).
†No of deaths: 28 (all cause), 26 (cardiovascular), 24 (coronary heart disease).
‡No of deaths: 63 (all cause), 60 (cardiovascular), 56 (coronary heart disease).
§Model 1: crude model. Model 2: adjusted for age, dietary cholesterol intake, baseline body mass index, smoking, alcohol use, and marital status.