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Table 2 Risk of CVD events according to dietary fat sources

From: The association between dietary fats and the incidence risk of cardiovascular outcomes: Tehran Lipid and Glucose Study

Food group Tertile 1 Tertile 2 Tertile 3 P for trend
Total fat
Median intake (g/day) 49.95 75.12 110.39  
Range (g/day) 14.64–62.75 62.80–90.25 90.29–246.9  
HR (95% CI) Crude model 1.00 0.69 (0.49–0.98) 0.65 (0.46–0.93) 0.016
HR (95% CI) Model 1 1.00 0.73 (0.51–1.04) 0.85 (0.60–1.21) 0.313
HR (95% CI) Model 2 1.00 0.68 (0.46–1.01) 0.80 (0.46–1.37) 0.396
Animal fats
Median intake (g/day) 17.79 29.86 48.23  
Range (g/day) 0–24.44 24.44–36.88 36.89–164.88  
HR (95% CI) Crude model 1.00 0.75 (0.53–1.06) 0.54 (0.37–0.79) 0.001
HR (95% CI) Model 1 1.00 0.96 (0.68–1.34) 0.78 (0.53–1.13) 0.205
HR (95% CI) Model 2 1.00 0.95 (0.66–1.38) 0.80 (0.49–1.28) 0.459
Plant fats
Median intake (g/day) 17.64 33.66 51.94  
Range (g/day) 4.34–25.84 25.85–41.10 41.14–180.91  
HR (95% CI) Crude model 1.00 0.71 (0.50–1.02) 0.77 (0.54–1.10) 0.140
HR (95% CI) Model 1 1.00 0.78 (0.54–1.11) 0.94 (0.66–1.34) 0.696
HR (95% CI) Model 2 1.00 0.77 (0.53–1.11) 0.87 (0.56–1.35) 0.583
  1. Data are hazard ratio (95% CI); proportional hazard Cox regression was used. HR, Hazard Ratio; CI, Confidence Interval; CVD, Cardio-vascular Disease
  2. Model 1 was adjusted for sex, waist circumference, body mass index, CVD score, hypertension and physical activity. Model 2 was additionally adjusted for total energy (kcal/d), fiber (g/d), cholesterol (mg/d), tea and coffee intake (ml/d)