Fig. 5.

Spline regression curves for the association between types of processed meat intake and respiratory mortality: a ham, b bacon, c smoked beef or pork loin roll, d other sliced cold meats. Multivariable HRs were adjusted for age at baseline (continuous, in years), cigarette smoking status (coded as never, former, current smoker), number of cigarettes smoked per day, and years of smoking (both continuous, centered), history of physician-diagnosed hypertension (no, yes) and diabetes (no, yes), body height (continuous, m), BMI (< 18.5, 18.5 to < 25, 25 to < 30, ≥ 30 kg/m²), non-occupational physical activity (< 30, 30–60, 61–90, ≥ 90 min/day), highest level of education (primary school or lower vocational, secondary or medium vocational, and higher vocational or university), intake of alcohol (0, 0.1 to < 5, 5 to < 15, 15 to < 30, 30 + g/day), vegetables and fruit (both continuous, g/day), energy (continuous, kcal/day), use of nutritional supplements (no, yes), and, in women, postmenopausal HRT (never, ever)