Fig. 2.

Cubic spline curves for the association between individual cooking oil intakes and cardiometabolic mortality. Hazard ratios are based on Cox proportional hazards models adjusted for age, sex, BMI, race, education, marital status, household income, smoking, alcohol, vigorous physical activity, usual activity at work, perceived health condition, history of heart disease, stroke, diabetes, and cancer at baseline, Healthy Eating Index-2015, total energy intake, and consumption of remaining oils where appropriate (butter, margarine, lard, corn oil, canola oil, olive oil, and other vegetable oils)