Table 3.

Hazard ratios for incident diabetes in participants with and without iron overload and the percentage reductions in the parameter estimates^a

HRs by model		Women			Men
		IO HR (95% CI)	Reduction in β, %b	P value	IO HR (95% CI)	Reduction in β, %b	P value
Baseline risk factor adjustment (method 1)
	Model 1: age	4.74 (2.29–9.79)	Reference	<0.001	3.28 (1.66–6.46)	Reference	0.001
	Model 2: model 1+biologicalc	3.18 (1.56–6.48)	25.64	0.001	2.13 (0.99–4.57)	36.48	0.053
	Model 3: model 2+dietd	3.47 (1.69–7.14)	20.05	0.001	2.11 (0.98–4.52)	37.15	0.055
	Model 4: model 3+physical examinationse	3.34 (1.55–7.2)	22.56	0.002	1.85 (0.86–3.97)	48.19	0.114
	Model 5: model 4+behavioralf	3.35 (1.54–7.26)	22.37	0.002	1.91 (0.88–4.13)	45.49	0.100
Baseline risk factor adjustment (method 2)
	Model 1+biologicalc	3.18 (1.56–6.48)	25.64	0.001	2.13 (0.99–4.57)	36.48	0.053
	Model 1+dietd	4.95 (2.36–10.36)	–2.76	<0.001	3.16 (1.6–6.25)	3.03	0.001
	Model 1+physical examinationse	4.18 (1.97–8.88)	8.03	<0.001	2.31 (1.18–4.55)	29.32	0.015
	Model 1+behavioralf	4.72 (2.28–9.77)	0.32	<0.001	3.32 (1.69–6.54)	–1.18	0.001

HR, hazard ratio; IO, iron overload; CI, confidence interval.

^aThe model was adjusted for baseline risk factors,

^bPercent reduction in β estimate ([β0–βn]/[β0]×100). β0 indicates an age adjusted reference model. βn indicates the remaining models, ln HR=β,

^cBiological factors: high-sensitivity C-reactive protein, triglyceride, total cholesterol, apolipoprotein B, alanine aminotransferase, insulin resistance, low-density lipoprotein cholesterol,

^dDiet factors: carbohydrate intake, fat intake, protein intake,

^ePhysical examinations factors: body mass index, systolic pressure,

^fBehavioral factors: smoking status, alcohol status.