Table 4.

Association between AHEI-2010 dietary component scores^a and overall or bladder cancer-specific survival among NMIBC cases in a New Hampshire population-based study.^b

Dietary Component	Overall Survivalc			Bladder Cancer-Specific Survivald
	Hazard Ratioe,f	(95% CI)	p-value	Hazard Ratioe,f	(95% CI)	p-value
AHEI-2010 Total Score	1.00	(0.98–1.01)	0.54	1.00	(0.97–1.02)	0.73
Vegetablesg	0.96	(0.90–1.03)	0.28	1.04	(0.90–1.20)	0.57
Fruitsg	1.00	(0.95–1.06)	0.91	1.01	(0.90–1.15)	0.83
Whole Grains	0.99	(0.93–1.07)	0.88	1.00	(0.87–1.14)	1.00
Sugar-Sweetened Beveragesh	1.04	(1.01–1.08)	0.02	1.02	(0.95–1.10)	0.56
Nuts, Legumes, and Soy	0.99	(0.95–1.03)	0.62	0.96	(0.88–1.05)	0.36
Red/Processed Meat	0.98	(0.93–1.03)	0.39	1.00	(0.89–1.11)	0.93
Trans Fat	0.98	(0.91–1.05)	0.52	1.12	(0.94–1.33)	0.21
Long-Chain (n-3) Fats	1.01	(0.97–1.06)	0.55	0.95	(0.86–1.04)	0.28
PUFA	1.01	(0.94–1.09)	0.77	0.96	(0.82–1.12)	0.57
Sodium	0.92	(0.85–1.00)	0.04	0.82	(0.68–0.98)	0.03
Alcohol	0.97	(0.93–1.00)	0.07	1.02	(0.94–1.09)	0.68

Abbreviations: AHEI-2010, Alternate Healthy Eating Index, 2010 version; CIS, carcinoma in-situ; DHQ, Diet History Questionnaire; FFQ, Food Frequency Questionnaire; ISUP, International Society of Urologic Pathology; NCI, National Cancer Institute; NMIBC, non-muscle invasive bladder cancer; PUFA, polyunsaturated fats; PUNLMP, papillary urothelial neoplasm of low malignant potential; TUR, transurethral resection; WHO, World Health Organization.

^aAccording to Chiuve SE et al., 2012 (ref. 12).

^bPooled analysis includes both participants who completed the Harvard FFQ and participants who completed the NCI DHQ.

^cNumber of deaths from any cause for Harvard FFQ respondents is 120 of 239 at risk. Number of deaths from any cause for NCI DHQ respondents is 133 of 280 at risk.

^dNumber of bladder cancer deaths for Harvard FFQ respondents is 26 of 239 at risk and number of competing deaths is 94 of 239 at risk. Number of bladder cancer deaths for NCI DHQ respondents is 28 of 280 at risk and number of competing deaths is 105 of 280 at risk.

^eHazard ratio per 1 unit increase in AHEI-2010 dietary component score.

^fAdjusted for sex, age at diagnosis, smoking status (never, former, current), WHO/ISUP classification (CIS, PUNLMP, low grade carcinoma, high grade carcinoma), treatment (none/TUR only, systemic), education (high school, college/graduate/professional), energy (kcal/day), and dietary instrument.

^gDoes not include juice.

^hIncludes fruit juice.