Table 2.
The hazard ratio (95% confidence interval) of diabetes mellitus across tertile categories of dietary fats
| Dietary fat | T1 | T2 | T3 | P for trend |
|---|---|---|---|---|
| Total dietary fat | ||||
| Crude | 1.00 | 0.92 (0.63~1.35) | 0.65 (0.43~0.98) | 0.037 |
| Model 1 | 1.00 | 1.23 (0.81~1.87) | 0.58 (0.36~0.95) | 0.026 |
| Model 2 | 1.00 | 1.31 (0.77~2.23) | 0.69 (0.27~1.76) | 0.458 |
| Animal fats | ||||
| Crude | 1.00 | 0.73 (0.50~1.08) | 0.62 (0.41~0.93) | 0.022 |
| Model 1 | 1.00 | 0.75 (0.48~1.16) | 0.55 (0.35~0.87) | 0.011 |
| Model 2 | 1.00 | 0.80 (0.50~1.28) | 0.65 (0.36~1.17) | 0.152 |
| Plant-based fats | ||||
| Crude | 1.00 | 0.77 (0.52~1.14) | 0.69 (0.46~1.03) | 0.075 |
| Model 1 | 1.00 | 1.02 (0.66~1.57) | 0.70 (0.44~1.10) | 0.117 |
| Model 2 | 1.00 | 1.28 (0.75~2.20) | 1.19 (0.52~2.73) | 0.705 |
Model 1, adjusted for diabetes risk score; Model 2, additional adjustment for total energy intakes (kcal/d), dietary intakes of carbohydrate (g/d), and total fiber intake (g/d).