Table 4.
Associations between consumption of food sources of dietary cholesterol and the risk for abnormalities in low-density lipoprotein-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 to 3.49 | >3.49 | |
| LDL ≥130 mg/dL, n (%) | 1375 (36.2) | 1227 (33.0) | 1150 (30.3) | |
| Crude OR (95% CI) | 1 | 0.874 (0.789–0.968) | 0.809 (0.729–0.898) | <0.001 |
| Adjusted OR (95% CI) c,d | 1 | 1.020 (0.915–1.138) | 1.030 (0.914–1.161) | 0.656 |
| Processed meat, range | 0 | 0 to 0.58 | >0.58 | |
| LDL ≥130 mg/dL, n (%) | 1684 (36.0) | 871 (31.1) | 1197 (31.2) | |
| Crude OR (95% CI) | 1 | 0.848 (0.757–0.949) | 0.873 (0.786–0.969) | 0.049 |
| Adjusted OR (95% CI) c,e | 1 | 1.030 (0.912–1.163) | 1.193 (1.052–1.354) | 0.004 |
| White meat, range | <0.23 | 0.23 to 0.81 | >0.81 | |
| LDL ≥130 mg/dL, n (%) | 1431 (35.7) | 1240 (33.1) | 1081 (30.4) | |
| Crude OR (95% CI) | 1 | 0.934 (0.838–1.043) | 0.813 (0.725–0.911) | <0.001 |
| Adjusted OR (95% CI) c,d | 1 | 1.052 (0.934–1.184) | 0.980 (0.863–1.114) | 0.716 |
| Egg, range | <1.00 | 1.00 to 3.23 | >3.23 | |
| LDL ≥130 mg/dL, n (%) | 1408 (34.5) | 1052 (32.4) | 1292 (32.5) | |
| Crude OR (95% CI) | 1 | 0.898 (0.805–1.002) | 0.920 (0.825–1.026) | 0.232 |
| Adjusted OR (95% CI) c | 1 | 0.995 (0.887–1.117) | 1.075 (0.954–1.210) | 0.188 |
a Data were presented as odds ratio and 95% confidence intervals. b Estimated p value for a linear trend was based on linear scores derived from the medians of the tertiles of 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.