Table 4.

Red meat consumption and risk of nonalcoholic fatty liver disease after adjusting for nutrients concentrated in red meat

	≤1 serving/week	2–4 servings/week	5–6 servings/week	1 serving/day	≥2 servings/day	Per 1 serving/day increase	P for trend1
Red meat	1 (Reference)	1.20 (0.97, 1.50)	1.31 (1.06, 1.61)	1.41 (1.13, 1.75)	1.52 (1.23, 1.89)	1.31 (1.18, 1.46)	<0.0001
Red meat adjusted for heme iron	1 (Reference)	1.08 (0.87, 1.36)	1.08 (0.86, 1.34)	1.10 (0.87, 1.39)	1.14 (0.90, 1.45)	1.08 (0.95, 1.23)	0.262
Red meat adjusted for iron	1 (Reference)	1.20 (0.97, 1.50)	1.31 (1.06, 1.61)	1.41 (1.13, 1.75)	1.52 (1.23, 1.89)	1.31 (1.18, 1.46)	<0.0001
Red meat adjusted for animal fat	1 (Reference)	1.19 (0.95, 1.49)	1.30 (1.04, 1.62)	1.41 (1.11, 1.79)	1.54 (1.21, 1.96)	1.34 (1.16, 1.53)	<0.0001
Red meat adjusted for cholesterol	1 (Reference)	1.12 (0.90, 1.39)	1.15 (0.93, 1.42)	1.19 (0.95, 1.50)	1.25 (0.996, 1.56)	1.15 (1.02, 1.29)	0.025
Red meat adjusted for nitrate	1 (Reference)	1.22 (0.98, 1.51)	1.33 (1.08, 1.64)	1.44 (1.16, 1.79)	1.57 (1.26, 1.94)	1.34 (1.20, 1.49)	<0.0001
Red meat adjusted for palmitic acid	1 (Reference)	1.19 (0.96, 1.49)	1.29 (1.04, 1.60)	1.38 (1.10, 1.74)	1.49 (1.18, 1.87)	1.29 (1.13, 1.46)	<0.0001

Adjusted for smoking status (never, past, current), total calories (continuous, kcal), menopausal hormone therapy (never, past, current, premenopausal), type 2 diabetes (yes or no), hypertension (yes or no), dyslipidemia (yes or no), physical activity (MET-hours/week, quintiles), regular use of aspirin (yes/no), fruits consumption (quartiles), vegetable consumption (quartiles), and race (white or non-white).

¹Calculated using the median value of each meat intake category as a continuous variable.