Table 4.
Index-specific hazard ratios and 95% confidence intervals on all-cause mortality, for each component of the dietary quality index (n = 3506)a,b
| Dietary component | ACS | aMED | DASH | HEI |
|---|---|---|---|---|
| HR (95% CI) | HR (95% CI) | HR (95% CI) | HR (95% CI) | |
| Fruits | ||||
| Total fruit | — | 1.02 (0.86 to 1.21) | 1.03 (0.96 to 1.10) | 1.12 (1.02 to 1.23) |
| Whole fruits | — | — | — | 0.94 (0.85 to 1.04) |
| Vegetables | ||||
| Total vegetables | — | 0.97 (0.81 to 1.16) | 1.01 (0.94 to 1.08) | 1.06 (0.92 to 1.23) |
| Greens and beans | — | — | — | 0.92 (0.83 to 1.02) |
| Total fruits and vegetables | 0.98 (0.91 to 1.06) | — | — | — |
| Grains | ||||
| Whole grains | 0.91 (0.85 to 0.99) | 0.92 (0.77 to 1.09) | 0.96 (0.90 to 1.02) | 0.98 (0.96 to 1.01) |
| Refined grains | — | — | — | 0.95 (0.90 to 0.99) |
| Dairy | ||||
| Total dairy | — | — | — | 1.00 (0.96 to 1.03) |
| Low-fat dairy | — | — | 0.95 (0.89 to 1.00) | — |
| Protein foods | ||||
| Total protein foods | — | — | — | 1.02 (0.91 to 1.14) |
| Seafood and plant proteins | — | — | — | 1.01 (0.92 to 1.11) |
| Red and processed meats | 0.99 (0.91 to 1.08) | 0.96 (0.80 to 1.15) | 1.02 (0.95 to 1.10) | — |
| Fish | — | 1.08 (0.91 to 1.28) | — | — |
| Legumes | — | 0.95 (0.80 to 1.14) | — | — |
| Nuts | — | 0.82 (0.68 to 0.98) | — | — |
| Nuts and legumes | — | — | 0.93 (0.87 to 1.00) | — |
| Fat | ||||
| Unsaturated fats | — | 1.01 (0.85 to 1.19) | — | 1.02 (0.98 to 1.06) |
| Saturated fats | — | — | — | 0.98 (0.94 to 1.02) |
| Sodium | — | — | 0.93 (0.82 to 1.04) | 0.96 (0.92 to 0.99) |
| Sugar | ||||
| Added sugar | — | — | — | 0.96 (0.92 to 1.01) |
| Sweetened beverages | — | — | 0.98 (0.92 to 1.04) | — |
| Alcohol | — | 0.99 (0.79 to 1.25) | — | — |
All models adjusted for age at diagnosis, total energy, race and ethnicity, education, menopausal status, physical activity, smoking, cancer stage, estrogen-receptor status, progesterone-receptor status, HER2, and all other components within the index. — = Not Applicable; ACS = American Cancer Society nutrition guidelines score; aMED = alternate Mediterranean Diet score; CI = confidence interval; DASH = Dietary Approaches to Stop Hypertension score; HEI = Healthy Eating Index score; HR = hazard ratio.
All hazard ratios calculated as a 1-unit change within the dietary quality index component-specific score.