Table III.

Multivariable-adjusted hazard ratios (95% CIs) for mortality across potato consumption

Parameter	Potato consumption			P-value
	0 servings/day (n = 11369)	< 1 serving/day (n = 8856)	1–2 serving(s)/day (n = 4631)
Total mortality:
Model 1	1 (Reference)	1.23 (1.11–1.43)	1.42 (1.27–1.96)	< 0.001
Model 2	1 (Reference)	1.22 (0.95–1.63)	1.20 (1.01–1.64)	0.421
Model 3	1 (Reference)	1.10 (0.98–1.42)	1.30 (0.98–1.70)	0.523
Cancer mortality:
Model 1	1 (Reference)	1.19 (1.04–1.42)	1.52 (1.23–1.51)	< 0.001
Model 2	1 (Reference)	1.13 (1.02–1.28)	1.35 (1.06–1.69)	< 0.001
Model 3	1 (Reference)	0.99 (0.75–1.26)	1.09 (0.99–1.28)	0.235
Cardiovascular disease mortality:
Model 1	1 (Reference)	1.39 (1.25–1.62)	1.65 (1.53–1.95)	< 0.001
Model 2	1 (Reference)	1.30 (1.02–1.92)	1.51 (1.19–1.91)	< 0.001
Model 3	1 (Reference)	1.02 (0.76–1.28)	1.14 (0.99–1.32)	0.418
Cerebrovascular disease mortality:
Model 1	1 (Reference)	1.36 (1.19–1.73)	1.26 (1.14–1.39)	< 0.001
Model 2	1 (Reference)	1.01 (0.98–1.16)	1.09 (0.99–1.23)	0.476
Model 3	1 (Reference)	1.01 (0.69–1.43)	0.97 (0.78–1.20)	0.863

¹Potato in the diet included baked, boiled, fried, hash-browned, home-fried, mashed, roasted, scalloped, stuffed, with sauce, potato salad, and potato chips.

²One serving consisted of 30–149 g and two servings consisted of at least 150 g. Model 1 – Adjusted for age, gender, and race, education, marital status, poverty to income ratio, total energy intake, physical activity, smoking and alcohol consumption; Model 2 – Adjusted for age, gender, race, education, and marital status, poverty to income ratio, total energy intake, physical activity, smoking, alcohol consumption, dietary fat, carbohydrates, saturated fat, protein and dietary fiber; Model 3 – Adjusted for age, gender, race, education, and marital status, poverty to income ratio, total energy intake, physical activity, smoking, alcohol consumption, dietary fat, carbohydrates, saturated fat, protein, dietary fiber, body mass index, hypertension and diabetes.