Table 2.
Validation in NHS II.
| Type | Exposure | Effect size | SE (effect size) | Hazard ratio | 95% CI | P value of PH | VIF | P value |
|---|---|---|---|---|---|---|---|---|
| Nutrient | Cereal fiber | −0.28 | 0.06 | 0.75 | (0.68, 0.84) | 0.7 | 1.62 | 2.70E–07 |
| Nutrient | Total manganese | −0.28 | 0.06 | 0.76 | (0.68, 0.85) | 0.32 | 1.68 | 5.82E–07 |
| Nutrient | Alcohol | −0.21 | 0.04 | 0.81 | (0.74, 0.88) | 0.3 | 1.12 | 1.06E–06 |
| Nutrient | Beta-tocotrienol | −0.25 | 0.05 | 0.78 | (0.70, 0.86) | 0.56 | 1.39 | 1.92E–06 |
| Nutrient | Alpha-tocotrienol | −0.25 | 0.05 | 0.78 | (0.70, 0.87) | 0.84 | 1.52 | 3.64E–06 |
| Nutrient | Dietary manganese | −0.28 | 0.06 | 0.76 | (0.68, 0.85) | 0.74 | 1.96 | 3.72E–06 |
| Nutrient | Added bran from wheat, rice, etc. | −0.21 | 0.05 | 0.81 | (0.74, 0.89) | 0.79 | 1.13 | 5.86E–06 |
| Food | Cold breakfast cereal | −0.2 | 0.05 | 0.82 | (0.74, 0.89) | 0.16 | 1.11 | 1.18E–05 |
| Nutrient | Dietary folate | −0.25 | 0.06 | 0.78 | (0.69, 0.88) | 0.08 | 2.03 | 3.50E–05 |
| Nutrient | Natural bran | −0.2 | 0.05 | 0.82 | (0.75, 0.90) | 0.73 | 1.25 | 3.62E–05 |
| Nutrient | Carb from milled wholegrain | −0.2 | 0.05 | 0.82 | (0.75, 0.90) | 0.69 | 1.26 | 3.90E–05 |
| Nutrient | Stearic acid | 0.28 | 0.07 | 1.32 | (1.15, 1.51) | 0.45 | 2.64 | 6.26E–05 |
| Nutrient | Carb from wholegrain | −0.19 | 0.05 | 0.83 | (0.75, 0.91) | 1 | 1.28 | 6.47E–05 |
| Food | Salad/oil and vinegar dressing | −0.16 | 0.05 | 0.85 | (0.78, 0.93) | 0.15 | 1.17 | 3.41E–04 |
| Food | Raw carrots | −0.17 | 0.05 | 0.84 | (0.77, 0.93) | 0.93 | 1.14 | 4.02E–04 |
| Food | Red wine | −0.18 | 0.05 | 0.84 | (0.76, 0.93) | 0.72 | 1.07 | 7.00E–04 |
| Nutrient | Phytate | −0.21 | 0.06 | 0.81 | (0.71, 0.92) | 0.34 | 2.18 | 9.66E–04 |
| Nutrient | Beta-tocopherol | −0.21 | 0.06 | 0.81 | (0.71, 0.92) | 0.9 | 2.08 | 1.01E–03 |
| Nutrient | Apigenin | −0.15 | 0.04 | 0.86 | (0.79, 0.94) | 0.86 | 1.2 | 1.07E–03 |
| Nutrient | Supplemental or fortified folic acid | −0.17 | 0.05 | 0.85 | (0.77, 0.94) | 0.03 | 1.41 | 1.38E–03 |
| Nutrient | Discretionary solid fat | 0.21 | 0.07 | 1.23 | (1.08, 1.41) | 0.72 | 2.46 | 1.49E–03 |
| Nutrient | Natural germ | −0.14 | 0.05 | 0.87 | (0.79, 0.95) | 0.18 | 1.27 | 2.42E–03 |
| Nutrient | Total saturated fat | 0.22 | 0.07 | 1.25 | (1.08, 1.44) | 0.65 | 3.04 | 2.88E–03 |
| Nutrient | Trans 16:1 | 0.17 | 0.06 | 1.19 | (1.06, 1.33) | 0.47 | 2.06 | 3.27E–03 |
| Nutrient | Palmitic acid | 0.23 | 0.08 | 1.25 | (1.08, 1.46) | 0.94 | 3.31 | 3.47E–03 |
| Food | Beverages with sugar | 0.12 | 0.04 | 1.12 | (1.04, 1.22) | 0.29 | 1.11 | 4.38E–03 |
| Food | White wine | −0.14 | 0.05 | 0.87 | (0.79, 0.96) | 0.83 | 1.07 | 4.40E–03 |
| Nutrient | Synthetic vitamin B6 | −0.13 | 0.05 | 0.88 | (0.80, 0.96) | 0.16 | 1.08 | 4.92E–03 |
| Nutrient | Trans 18:1 | 0.15 | 0.06 | 1.16 | (1.04, 1.29) | 0.17 | 1.71 | 7.17E–03 |
| Nutrient | Supplemental selenium | −0.12 | 0.05 | 0.89 | (0.81, 0.97) | 0.09 | 1.28 | 7.41E–03 |
| Nutrient | Palmitoleic acid | 0.16 | 0.06 | 1.18 | (1.04, 1.33) | 0.77 | 2.19 | 9.24E–03 |
| Nutrient | Animal fat | 0.16 | 0.06 | 1.18 | (1.04, 1.33) | 0.97 | 2.23 | 1.03E–02 |
| Nutrient | Animal MUFA | 0.15 | 0.06 | 1.16 | (1.03, 1.31) | 0.67 | 2.03 | 1.18E–02 |
| Food | Hotdog | 0.12 | 0.05 | 1.12 | (1.03, 1.23) | 0.75 | 1.1 | 1.18E–02 |
| Food | Raisins or grapes | −0.12 | 0.05 | 0.89 | (0.80, 0.98) | 0.28 | 1.08 | 1.90E–02 |
| Nutrient | Hydroxyproline | 0.12 | 0.05 | 1.12 | (1.01, 1.25) | 0.15 | 1.55 | 3.22E–02 |
| Food | Yogurt | −0.09 | 0.05 | 0.91 | (0.83, 1.00) | 0.14 | 1.1 | 3.95E–02 |
From 53 statistically significant exposures found in NHS, 37 were validated in NHS II. P values are associated with two-sided Wald tests.