. Author manuscript; available in PMC: 2021 Apr 1.

Published in final edited form as: Clin Nutr. 2019 Jun 5;39(4):1203–1208. doi: 10.1016/j.clnu.2019.05.008

Table 3:

Hazard Ratios (95% CI) for Primary CAD Outcome Stratified by Baseline BMI

	Total Fried Food Consumption
	<1 time per week	1–3 times per week	4–6 times per week	Daily	p - trend
BMI < 25 (n=32,184)
Cases/PY	559/44,426	391/26,390	212/12,740	72/4,164	-
IR	12.58	14.82	16.64	17.29	-
Model 4	ref	1.05 (0.92, 1.19)	1.15 (0.98, 1.35)	1.14 (0.89, 1.47)	0.073
BMI ≥ 25 (n=122,479)
Cases/PY	2,253/147,979	1,886/111,066	1,017/60,334	335/18,094	-
IR	15.23	16.98	16.86	18.51	-
Model 4	ref	1.07 (1.00, 1.13)	1.05 (0.98, 1.13)	1.12 (1.00, 1.26)	0.025

Model 4 adjusted for age, sex, race, education, exercise, smoking and alcohol consumption. p for interaction BMI*fried food = 0.019. BMI: Body mass index. CAD: Coronary artery disease. CI: Confidence interval. IR: Crude incidence rate per 1,000 person-years. PY: Person-years.