TABLE 2.

Linear regression models for log-transformed TMAO concentration by detailed components of fish consumption¹

	Univariable model			Multivariable model
	Estimate	95% CI	P	Estimate	95% CI	P
SFFQ-based assessment
Overall fish	0.036	0.014, 0.058	0.001	0.033	0.008, 0.058	0.009
Lean fish
Cod, haddock, halibut, etc. (3–5 oz.)	0.056	−0.009, 0.12	0.093	0.053	−0.018, 0.12	0.14
Breaded fish cakes/pieces (1 serving)	−0.040	−0.20, 0.12	0.63	−0.012	−0.19, 0.16	0.89
Fatty fish
Canned tuna fish (3–4 oz)	0.030	−0.021, 0.081	0.25	0.015	−0.040, 0.070	0.58
Dark meat fish (3–5 oz.)2	0.092	0.039, 0.14	0.001	0.073	0.017, 0.13	0.013
Shellfish (1 main dish)	0.11	0.029, 0.19	0.007	0.11	0.025, 0.19	0.011
7DDR-based assessment
Overall fish	0.050	0.029, 0.071	<0.001	0.047	0.024, 0.069	<0.001
Lean fish
Lean fish	0.078	0.048, 0.11	<0.001	0.072	0.042, 0.10	<0.001
Fried fish	−0.12	−0.36, 0.13	0.35	−0.051	−0.30, 0.19	0.68
Total fatty fish	0.012	−0.049, 0.073	0.70	−0.016	−0.079, 0.047	0.62
Shellfish
Shellfish	0.052	−0.001, 0.10	0.055	0.050	−0.004, 0.10	0.070
Fried shellfish	−0.13	−0.83, 0.58	0.72	−0.26	−0.96, 0.44	0.47

¹Coefficients are per serving per week for SFFQ-based assessment and per 3 oz/wk of each fish (1 oz = 28.3 g) for 7DDR-based assessment. Two measurements of TMAO and food assessment in the Men's Lifestyle Validation Study cohort were averaged and used for the regression. Data of 620 healthy males were used to build the models. Age, race, metabolic equivalents per week, total calories per day, BMI, and food groups other than fish (egg, fruit, sugar beverage, red meat, animal fat, nuts, whole grain, vegetable oil, dairy food, tea/coffee, poultry, liver, alcohol, other animal food, legume, fruit juice, potato, refined grain, vegetable, and sweet) were adjusted in the multivariable models. The adjusted P value threshold was 0.010. SFFQ, semiquantitative food-frequency questionnaire; TMAO, trimethylamine-N-oxide; 7DDR, 7-d dietary record.

²Dark meat fish includes tuna steak, mackerel, salmon, sardines, bluefish, and swordfish.