Table 7.
Multivariable-Adjusted Hazard Ratios for Pancreatic Ductal Adenocarcinoma for Individuals Components of Dietary Index for Men and Women Combined (n = 535,824), National Institutes of Health–AARP Diet and Health Study, United States, 1995–2011
| Diet Quality Index | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Diet Quality Component | HEI-2015 | AHEI-2010 | aMed | DASH-Fung | DASH-Mellen | |||||
| HR a , b | 95% CI | HR a , b | 95% CI | HR a , b | 95% CI | HR a , b | 95% CI | HR a , b | 95% CI | |
| Adequacy Components | ||||||||||
| Calcium | 0.89 | 0.80, 0.99c | ||||||||
| Fiber | 0.90 | 0.79, 1.01 | ||||||||
| Magnesium | 0.99 | 0.85, 1.16 | ||||||||
| Potassium | 1.03 | 0.90, 1.18 | ||||||||
| Protein | 1.07 | 0.98, 1.17 | ||||||||
| MUFA: saturated fat | 0.93 | 0.87, 1.00 | ||||||||
| PUFA | 1.01 | 1.00, 1.02 | ||||||||
| PUFA+MUFA: saturated fat | 0.99 | 0.98, 1.00 | ||||||||
| EPA+DHA | 1.00 | 0.98, 1.01 | ||||||||
| Fruits, total | 0.97 | 0.94, 1.00 | 0.94 | 0.87, 1.01 | 0.97 | 0.95, 1.00c | ||||
| Fruits, whole | 0.97 | 0.94, 1.00 | 0.99 | 0.98, 1.00 | ||||||
| Grains, whole | 0.98 | 0.96, 0.99c | 0.95 | 0.93, 0.98c | 0.94 | 0.88, 1.02 | 0.96 | 0.94, 0.99c | ||
| Vegetables | 1.02 | 0.98, 1.05 | 0.99 | 0.98, 1.01 | 1.00 | 0.93, 1.08 | 0.99 | 0.96, 1.02 | ||
| Greens and beans | 0.99 | 0.97, 1.01 | ||||||||
| Total protein foods | 1.02 | 0.98, 1.06 | ||||||||
| Seafood and plant protein | 0.99 | 0.96, 1.02 | ||||||||
| Fish | 1.07 | 1.00, 1.16 | ||||||||
| Legumes | 0.96 | 0.89, 1.03 | ||||||||
| Nuts | 1.00 | 0.93, 1.07 | ||||||||
| Nuts and legumes | 0.99 | 0.98, 1.00c | 0.98 | 0.95, 1.00 | ||||||
| Dairy | 0.99 | 0.98, 1.00c | ||||||||
| Low-fat dairy | 0.98 | 0.95, 1.00 | ||||||||
| Moderation Components | ||||||||||
| Total fat | 1.01 | 0.92, 1.12 | ||||||||
| Saturated fat | 0.99 | 0.97, 1.00c | 0.97 | 0.84, 1.11 | ||||||
| Trans-fat | 1.01 | 1.00, 1.03 | ||||||||
| Cholesterol | 0.91 | 0.82, 1.01 | ||||||||
| Sodium | 1.00 | 0.98, 1.01 | 1.01 | 0.99, 1.03 | 1.01 | 0.97, 1.05 | 0.96 | 0.81, 1.13 | ||
| Red and processed meat | 0.99 | 0.97, 1.00 | 0.92 | 0.85, 0.99c | 0.98 | 0.95, 1.01 | ||||
| SSB and fruit juices | 1.01 | 1.00, 1.02c | 1.04 | 1.01, 1.06c | ||||||
| Alcohol | 0.99 | 0.98, 1.00 | 0.87 | 0.79, 0.96c | ||||||
| Grains, refined | 1.01 | 0.99, 1.02 | ||||||||
| Added sugars | 1.02 | 1.00, 1.03c | ||||||||
Abbreviations: AHEI-2010, Alternative Healthy Eating Index-2010; aMed, alternate Mediterranean diet; CI, confidence interval; DASH, Dietary Approaches to Stop Hypertension; DHA, docosahexaenoic acid; EPA, eicosapentaenoic acid; HEI-2015, Healthy Eating Index-2015; HR, hazard ratio; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid; SSB, sugar-sweetened beverages.
a The HR is based on a 1-unit change in the score for the component of interest (meeting the recommendations vs. not meeting the recommendations).
b Multivariable models mutually adjusted for components by each score and also adjusted by age at baseline (years, continuous), sex (for sex-combined analysis), smoking status (never smoker, quit >10 years ago, quit 5–9 years ago, quit 1–4 years ago, quit < 1 year or current smoker ≤ 20 cigarettes/day, quit < 1 year or current smoker > 20 cigarettes/day, or missing), body mass index (weight (kg)/height (m)2: <25.0, 25.0–29.9, ≥30.0, or missing), diabetes (yes vs. no), and total energy intake (kcal/day).
c P values (2-sided) were statistically significant at <0.05