Table 5.
Population-attributable risk percentages in NHANES
| Lifestyle factors | No. (%) of NHANES participants | Multivariable-adjusted HR* in HPFS | PAR % |
|---|---|---|---|
| BMI < 30kg/m2† | 579 (71.3) | 0.93 | 2.11 |
| High physical activity‡ | 80 (9.9) | 0.64 | 33.65 |
| Never smoker or quit >10 y§ | 600 (73.9) | 0.88 | 3.44 |
| ≥7 servings tomato per wk|| | 166 (20.4) | 0.82 | 14.87 |
| ≥1 servings fish intake per wk¶ | 11 (1.4) | 0.83 | 16.81 |
| <3 servings processed meat per wk# | 409 (50.4) | 0.78 | 12.28 |
| ≥2 lifestyle factors (vs 0–1) | 637 (78.5) | 0.56 | 14.48 |
| ≥3 lifestyle factors (vs 0–2) | 332 (40.9) | 0.75 | 16.46 |
| ≥4 lifestyle factors (vs 0–3) | 76 (9.4) | 0.64 | 33.77 |
| ≥5 lifestyle factors (vs 0–4) | 9 (1.1) | 0.53 | 46.72 |
* Cox proportional hazards regression. For the population-attributable risk % formula, please refer to formula in the Methods section. HPFS = Health Professionals Follow-up Study; HR = hazard ratio; NHANES = National Health and Nutrition Examination Survey; PAR = population-attributable risk.
† Compared with people with BMI ≥ 30kg/m2.
‡ Exercised more than others of same age in the last 30 days.
§ Compared with current smokers and those that quit less than 10 years ago.
|| Compared with <7 serv/wk.
¶ Compared with <1 serv/wk. NHANES did not distinguish fatty fish from other types of fish. We used the 2006 HPFS diet data to calculate the percentage of total fish intake that came from fatty fish and applied this to the NHANES population to estimate fatty fish intake.
# Compared with ≥3 serv/wk.