Table 3.
Hazard ratios of lethal prostate cancer according major food sources of α-linolenic acid
| Servings | ||||||||
|---|---|---|---|---|---|---|---|---|
|
|
||||||||
| % contribution to ALA intakea |
≤ 3/month | 1/week | 2–4/week | 5–6/week | 1/day | ≥ 2/day | P trend |
|
|
|
||||||||
| Pre-PSA erab | ||||||||
| Mayonnaise | 13.5 | 1(ref) | 1.31 (0.98,1.75) | 1.29 (0.97,1.70) | 1.49 (1.06,2.09) | 0.02 | ||
| Oil & vinegar dressing | 11.1 | 1(ref) | 1.25 (0.93,1.69) | 1.08 (0.80,1.44) | 1.15 (0.84,1.56) | 0.46 | ||
| Beef, pork or lamb | 6.3 | 1(ref) | 1.22 (0.92,1.62) | 1.24 (0.94,1.63) | 0.23 | |||
| Margarine | 3.6 | 1(ref) | 0.91 (0.67,1.23) | 1.06 (0.77,1.46) | 0.96 (0.66,1.40) | 0.86 (0.62,1.18) | 0.39 | |
| Cheese | 3.5 | 1(ref) | 0.74 (0.53,1.05) | 0.79 (0.60,1.05) | 1.07 (0.79,1.46) | 0.42 | ||
| PSA erab | ||||||||
| Walnutsc | 18.2 | 1(ref) | 1.16 (0.66,2.03) | 0.83 (0.41,1.66) | 0.72 | |||
| Mayonnaise | 5.7 | 1(ref) | 0.99 (0.72,1.36) | 0.50 (0.30,0.82) | 0.87 (0.54,1.41) | 0.08 | ||
| Light mayonnaise | 1.3 | 1(ref) | 1.04 (0.74,1.46) | 1.23 (0.86,1.77) | 0.59 (0.32,1.06) | 0.44 | ||
| Oil & vinegar dressing | 4.1 | 1(ref) | 1.28 (0.92,1.80) | 0.85 (0.61,1.19) | 0.98 (0.71,1.35) | 0.34 | ||
| Beef, pork or lamb | 0.4 | 1(ref) | 0.95 (0.72,1.25) | 0.95 (0.68,1.31) | 0.76 | |||
| Margarine | 1.9 | 1(ref) | 0.88 (0.66,1.17) | 0.69 (0.48,0.98) | 0.71 (0.44,1.13) | 0.66 (0.46,0.96) | 0.02 | |
| Cheese | 2.5 | 1(ref) | 1.02 (0.74,1.41) | 0.89 (0.65,1.21) | 0.75 (0.53,1.07) | 0.07 | ||
a
% contribution to ALA intake on the 1986 FFQ in the pre-PSA era and to ALA intake on the 2006 FFQ in the PSA era.
b
Multivariable models were adjusted for the same variables as multivariable model 1 in the Table 2.
c
Walnuts were not included in the FFQ until 1998.