Table 2.

Risk of Incident AF for Carbohydrate Intake as a Percentage of Energy

Carbohydrate Intake (% of Energy)	Model 1a		Model 2b		Model 3c
	HR (95% CI)	P Value	HR (95% CI)	P Value	HR (95% CI)	P Value
Quartiles
1 (≤42.70)	1.00 (Reference)	···	1.00 (Reference)	···	1.00 (Reference)	···
2 (42.71–48.55)	0.84 (0.74–0.95)	0.007	0.77 (0.67–0.90)	0.001	0.79 (0.68–0.92)	0.002
3 (48.56–54.74)	0.84 (0.74–0.96)	0.008	0.73 (0.61–0.88)	0.001	0.77 (0.64–0.93)	0.007
4 (≥54.75)	0.79 (0.69–0.90)	<0.001	0.62 (0.48–0.81)	<0.001	0.64 (0.49–0.84)	0.001
Per 1 SD (9.4%)	0.93 (0.89–0.98)	0.003	0.79 (0.70–0.91)	0.001	0.82 (0.72–0.94)	0.005

AF indicates atrial fibrillation; HR, hazard ratio.

^aAdjusted for age, sex, and race.

^bFurther adjusted for total energy intake, total fat intake as a percentage of energy, animal fat intake as a percentage of energy, total protein intake as a percentage of energy, animal protein intake as a percentage of energy, dietary fiber intake, glycemic index, and glycemic load.

^cFurther adjusted for body mass index, body surface area, smoking, drinking, education level, sport, physical activity, total cholesterol, high‐density lipoprotein cholesterol, low‐density lipoprotein cholesterol, triglycerides, creatinine, uric acid, hypertension, stroke, diabetes mellitus, coronary artery disease, and heart failure.