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. Author manuscript; available in PMC: 2021 Apr 21.
Published in final edited form as: J Am Coll Cardiol. 2020 Mar 5;75(15):1729–1739. doi: 10.1016/j.jacc.2020.02.036

Figure 1. Associations between olive oil intake at baseline and inflammatory biomarkers in the NHS, NHS2, and HPFS.

Figure 1.

Linear regressions were used to analyze the association between olive oil intake categories (cumulative average scores of 1990 and 1994 in NHS and HPFS, and 1991 and 1995 in NHSII) and blood lipid levels assessed using blood samples (1989-1990 in NHS, 1993-1995 in HPFS, and 1996-1999 in NHSII). Multivariable models were adjusted for study cohort, age, fasting status, body mass index, ethnicity (white, non-white), Southern European/Mediterranean ancestry, smoking status, alcohol intake, physical activity, family history of diabetes, family history of myocardial infarction, baseline diabetes mellitus, baseline hypertension and antihypertensive medication, baseline hypercholesterolemia and lipid-lowering medication, steroid use, multivitamin use, aspirin use, in women postmenopausal status and menopausal hormone use [premenopausal, postmenopausal (no, past, or current hormone use), total energy intake, trans, saturated and polyunsaturated fatty acids and case-control status in original sub-studies. CI, confidence interval; SD, standard deviation; sICAM-1, soluble intercellular adhesion molecule-1; TNFα-R2, tumor necrosis factor-α receptor 1 and 2; and hsCRP, high-sensitive C-reactive protein.