Table 2. Association of Dietary Fiber With Incident Cardiovascular Diseasea.
| Fiber type per 5 g/d | Model 1 | Model 2 | Model 3 | |||
|---|---|---|---|---|---|---|
| HR (95% CI) | P value | HR (95% CI) | P value | HR (95% CI) | P value | |
| Total | 0.95 (0.91-0.99) | .01 | 0.98 (0.93-1.04) | .53 | 0.98 (0.92-1.03) | .36 |
| Cereal | 0.86 (0.79-0.95) | <.001 | 0.90 (0.81-1.00) | .05 | 0.92 (0.83-1.02) | .11 |
| Vegetable | 0.97 (0.91-1.05) | .48 | 0.97 (0.90-1.06) | .53 | 0.96 (0.88-1.04) | .30 |
| Fruit | 1.00 (0.91-1.09) | .95 | 1.06 (0.96-1.17) | .28 | 1.04 (0.94-1.15) | .42 |
a
Hazard ratios (HRs) and 95% CIs are from a Cox regression model and represent hazards of cardiovascular disease associated with an increase in fiber of 5 g/d. Model 1 was adjusted for age, sex, race and ethnicity, study site, baseline body mass index, and other fiber types (except for total fiber model). Model 2 was adjusted for model 1 covariates plus smoking status, physical activity, alcohol consumption, education, protein intake, saturated fat intake, and ratio of polyunsaturated to saturated fat. Model 3 was adjusted for model 2 covariates plus baseline diabetes, systolic blood pressure, diastolic blood pressure, low-density lipoprotein, high-density lipoprotein, triglycerides, and heart failure.