Table 3.

The hazard ratio (95% CI) of coronary heart disease across tertiles of dietary fiber and its categories.

Dietary Fibers	T1	T2	T3	p for Trend
Grain fiber
Crude	Ref.	0.89 (0.46–1.72)	1.11 (0.59–1.07)	0.79
Model 1	Ref.	0.83 (0.42–1.62)	0.98 (0.52–1.84)	0.84
Model 2	Ref.	0.79 (0.39–1.61)	0.90 (0.44–1.86)	0.82
Legume fiber
Crude	Ref.	0.61 (0.34–1.11)	0.36 (0.18–0.73)	0.01
Model 1	Ref.	0.59 (0.32–1.09)	0.38 (0.18–0.77)	0.02
Model 2	Ref.	0.47 (0.25–0.89)	0.31 (0.15–0.65)	0.003
Nut fiber
Crude	Ref.	0.78 (0.43–1.41)	0.47 (0.24–0.94)	0.10
Model 1	Ref.	0.77 (0.43–1.42)	0.54 (0.27–1.07)	0.21
Model 2	Ref.	0.65 (0.33–1.27)	0.49 (0.24–1.02)	0.14
Fruit fiber
Crude	Ref.	0.74 (0.39–1.39)	0.81 (0.43–1.50)	0.61
Model 1	Ref.	0.74 (0.38–1.41)	0.83 (0.44–1.58)	0.65
Model 2	Ref.	0.56 (0.29–1.09)	0.44 (0.22–0.89)	0.05
Vegetable fiber
Crude	Ref.	0.83 (0.45–1.52)	0.59 (0.31–1.16)	0.32
Model 1	Ref.	0.82 (0.45–1.51)	0.61 (0.31–1.21)	0.37
Model 2	Ref.	0.64 (0.34–1.20)	0.34 (0.16–0.72)	0.02

Cox proportional hazard regression models were used. Model 1 was adjusted for cardiovascular disease risk score. Model 2 was additionally adjusted for dietary intake of total fats (% of energy), sodium (mg/1000 kcal), and vitamin C (mg/1000 kcal), and other types of dietary fiber (g/day).