Table 4. Hazard ratios^a for incident chronic kidney disease associated with substituting one serving red and processed meat with one serving of another food source of dietary protein.

Substituted Food	HR (95% CI)	P-value
Legumes	0.69 (0.57, 0.83)	<0.001
Low-fat dairy	0 .80 (0.73, 0.87)	<0.001
Fish and seafood	0.86 (0.73, 1.02)	0.08
Nuts	0.82 (0.73, 0.92)	0.001

HR, hazard ratio; CI, confidence interval

^aThe substitution analysis was conducted by including the continuous forms of dietary protein variables in the same multivariable model, and calculating the difference in their coefficients plus their covariance to estimate the hazard ratios and 95% confidence intervals. Regression model included legumes, red and processed meat, fish and seafood, eggs, nuts, low-fat dairy, high-fat dairy, and poultry intake. Model was adjusted for age, race-center, sex, education level, total caloric intake, high-density lipoprotein cholesterol, low-density lipoprotein cholesterol, triglycerides, total cholesterol, lipid-lowering medication use, systolic blood pressure, anti-hypertensive medication use, alcohol intake, current smoker, physical activity index, leisure-related physical activity, total carbohydrate intake(%kcal), total fat intake(%kcal), body mass index, and waist-to-hip ratio.