Table 6.
Generalized linear models evaluating the association between the average intakes of protein-rich foods before ovulation and risk of anovulation
| Unadjusted | Adjusteda | |
|---|---|---|
| Protein food groups (servings) | RR (95% CI) | RR (95% CI) |
| All meatsb (median serving 2.8/day) | 0.96 (0.82, 1.12) | 0.97 (0.81, 1.17) |
| Red meatsb (median serving 0.0/day) | 0.94 (0.74, 1.20) | 0.96 (0.74, 1.25) |
| Poultryb (median serving 1.0/day) | 1.01 (0.83, 1.21) | 1.02 (0.82, 1.27) |
| Processed meatsb (median serving 0.2/day) | 0.81 (0.53, 1.22) | 0.78 (0.48, 1.26) |
| Fishc (22% >0 serving/day) | 0.99 (0.56, 1.74) | 1.12 (0.58, 2.14) |
| Eggsc (44% >0 serving/day) | 1.15 (0.67, 1.96) | 1.20 (0.68, 2.12) |
| Meat alternativesc (9% >0 serving/day) | 1.27 (0.52, 3.09) | 1.26 (0.50, 3.17) |
| Legumesc (23% >0 serving/day) | 0.83 (0.44, 1.58) | 0.53 (0.22, 1.29) |
| Nuts and seedsc (17% >0 serving/day) | 1.67 (0.92, 3.01) | 2.12 (1.17, 3.85) |
| Nut and seed buttersc (14% >0 serving/day) | 0.86 (0.34, 2.17) | 0.92 (0.38, 2.22) |
Abbreviations: BMI, body mass index; CI, confidence interval; RR, risk ratio.
a Adjusted for age, race, BMI, physical activity, alcohol, blood cadmium, mercury, and lead concentrations, and intakes of total energy, fiber, and fat.
b Assessed per serving increase.
c Calculated for any versus no intakes (reference).