Table 5. Adjusted hazard ratios (95% CIs) for incident cardiovascular disease and all-cause mortality per 1-serving increase in individual food groups.

Food group	Incident cardiovascular disease		All-cause mortality
	Hazard ratio (95% CI)	p-Trend	Hazard ratio (95% CI)	p-Trend
Healthy plant foods
Whole grains	1.03 (0.89–1.19)	0.71	1.13 (1.02–1.25)	0.019
Vegetables	1.17 (0.96–1.41)	0.12	1.00 (0.86–1.16)	0.99
Fruits	0.87 (0.72–1.06)	0.16	1.03 (0.97–1.09)	0.34
Nuts	0.88 (0.71–1.08)	0.23	0.92 (0.79–1.06)	0.24
Legumes	0.59 (0.35–0.99)	0.047	0.71 (0.50–1.00)	0.053
Healthy vegetable oils	1.10 (1.01–1.20)	0.019	1.03 (0.96–1.10)	0.40
Unsweetened coffee and tea	1.02 (0.95–1.08)	0.62	1.02 (0.97–1.07)	0.53
Unhealthy plant foods
Refined grains	1.05 (0.94–1.16)	0.39	1.05 (0.97–1.13)	0.21
Potatoes	1.19 (0.85–1.68)	0.30	1.11 (0.86–1.44)	0.41
Fruit juice	1.01 (0.92–1.12)	0.77	1.05 (0.98–1.12)	0.15
Sugar-sweetened beverages	1.06 (0.97–1.16)	0.21	1.07 (1.00–1.14)	0.045
Sweets and desserts	0.98 (0.94–1.02)	0.32	0.99 (0.96–1.02)	0.43
Miscellaneous unhealthy plant-based foods	1.07 (0.77–1.48)	0.69	1.21 (0.97–1.51)	0.10
Animal-based foods
Animal fat	0.95 (0.85–1.07)	0.39	1.05 (0.97–1.12)	0.22
Dairy	1.03 (0.88–1.21)	0.74	1.05 (0.94–1.17)	0.42
Eggs	1.02 (0.80–1.31)	0.86	1.12 (0.95–1.32)	0.17
Fish and seafood	0.99 (0.91–1.08)	0.84	0.98 (0.92–1.04)	0.50
Meat	1.02 (0.94–1.11)	0.59	1.02 (0.96–1.08)	0.53

Dietary data were self-reported. Models adjusted for all other individual food groups in addition to age, sex, total energy intake, educational attainment, smoking status, alcohol intake, margarine intake, physical activity, body mass index, total cholesterol, hypertension, diabetes, estimated glomerular filtration rate, hormone replacement therapy medication use, and statin medication use.