Table 3.
Associations between consumption of food sources of dietary cholesterol and the risk for abnormalities in total cholesterol level a.
| Serum Cholesterol Abnormalities | Tertiles of Food Consumption (servings/week) |
p Value for Trend b |
||
|---|---|---|---|---|
| T1 | T2 | T3 | ||
| Red meat, range | <1.70 | 1.70–3.49 | >3.49 | |
| TC ≥200 mg/dL, n (%) | 1667 (43.9) | 1548 (41.6) | 1505 (39.7) | |
| Crude OR (95% CI) | 1 | 0.928 (0.838–1.028) | 0.891 (0.802–0.989) | 0.039 |
| Adjusted OR (95% CI) c,d | 1 | 1.069 (0.957–1.195) | 1.109 (0.983–1.252) | 0.111 |
| Processed meat, range | 0 | 0 to 0.58 | >0.58 | |
| TC ≥200 mg/dL, n (%) | 2068 (44.2) | 1124 (40.1) | 1528 (39.8) | |
| Crude OR (95% CI) | 1 | 0.871 (0.778–0.975) | 0.919 (0.831–1.015) | 0.264 |
| Adjusted OR (95% CI) c,e | 1 | 1.047 (0.929–1.181) | 1.220 (1.083–1.374) | 0.001 |
| White meat, range | <0.23 | 0.23 to 0.81 | >0.81 | |
| TC ≥200 mg/dL, n (%) | 1719 (42.9) | 1590 (42.4) | 1411 (39.7) | |
| Crude OR (95% CI) | 1 | 1.054 (0.947–1.173) | 0.925 (0.833–1.027) | 0.119 |
| Adjusted OR (95% CI) c,d | 1 | 1.179 (1.052–1.322) | 1.088 (0.969–1.222) | 0.204 |
| Egg, range | <1.00 | 1.00 to 3.23 | >3.23 | |
| TC ≥200 mg/dL, n (%) | 1759 (43.0) | 1330 (40.9) | 1631 (40.8) | |
| Crude OR (95% CI) | 1 | 0.921 (0.829–1.023) | 0.951 (0.856–1.057) | 0.505 |
| Adjusted OR (95% CI) c | 1 | 1.006 (0.901–1.123) | 1.082 (0.966–1.212) | 0.142 |
a Data were presented as odds ratio (OR) and 95% confidence intervals (95% CI). b Estimated p value for a linear trend was based on linear scores derived from the medians of the tertiles of each food consumption among all participants. c Adjusted for age, sex, BMI, physical activity, education level, drinking and smoking. d Additionally adjusted for egg. e Additionally adjusted for egg and white meat.