Table 4.

Associations between meat consumption and incidence of CVD stratified by modified HEI score^†

Meat, 3 servings/2000 kcal/week‡	Modified HEI-2010 score, tertile
	1		2		3
	n 1080		n 1081		n 1081
	HR	95 % CI	HR	95 % CI	HR	95 % CI
All CVD (cases/1000 P-Y)	10·4		9·3		10·8
Total meat	0·97	0·81, 1·16	1·04	0·87, 1·24	1·03	0·87, 1·22
Unprocessed red meat	0·99	0·67, 1·47	1·18	0·81, 1·73	1·06	0·77, 1·45
Processed meat	0·94	0·75, 1·19	1·00	0·79, 1·26	1·01	0·82, 1·26
CHD (cases/1000 P-Y)	3·1		4·2		4·2
Total meat	0·94	0·65, 1·35	0·98	0·75, 1·28	1·11	0·87, 1·41
Unprocessed red meat	0·93	0·45, 1·91	1·15	0·65, 2·04	1·19	0·78, 1·81
Processed meat	0·92	0·55, 1·48	0·91	0·62, 1·31	1·03	0·74, 1·43
Stroke (cases/1000 P-Y)	3·2		1·9		2·8
Total meat	0·77	0·51, 1·16	1·20	0·84, 1·73	0·94	0·67, 1·32
Unprocessed red meat	1·07	0·53, 2·17	2·45	1·32, 4·55*	1·40	0·94, 2·08
Processed meat	0·64	0·35, 1·19	0·82	0·44, 1·52	0·66	0·37, 1·17
Heart failure (cases/1000 P-Y)	5·60		5·80		6·50
Total meat	1·04	0·85, 1·28	1·02	0·82, 1·28	1·05	0·85, 1·30
Unprocessed red meat	1·10	0·66, 1·85	0·91	0·55, 1·52	1·00	0·65, 1·56
Processed meat	1·02	0·79, 1·31	1·08	0·82, 1·41	1·06	0·81, 1·38

HR, hazard ratio; P-Y, person-years.

^* P < 0·05.

^†Covariates include baseline sex and baseline values for age, high school attainment, medical insurance, current smoker, waist circumference, physical activity level, diabetes status and total energy. Values are HR (95 % CI) and can be interpreted as the increase in risk associated with each three serving/week increase in the meat exposure of interest.

^‡A serving was defined as 4·2 oz (120 g) for unprocessed red meat and 1·8 oz (50 g) for processed meat. Diet data were collected using a validated semi-quantitative FFQ.