International Journal of Behavioral Nutrition and Physical Activity

Table 2 Hazard ratios and 95 % confidence intervals of all-cause mortality by quartiles of intake for fruit and vegetables (n = 150,969)

From: Fruit and vegetable consumption and all-cause mortality: evidence from a large Australian cohort study

	Quartiles^a
	Q1		Q2		Q3		Q4		P for trend
	HR	95 % CI	HR	95 % CI	HR	95 % CI	HR	95 % CI
Fruit and vegetable intake^a
Model 1 (crude)	1.0	Reference	0.80	0.75,0.85	0.70	0.65,0.75	0.76	0.71,0.81	<0.0001
Model 2^b (age, sex adjusted)	1.0	Reference	0.89	0.83,0.95	0.79	0.73,0.85	0.77	0.72,0.83	<0.0001
Model 3^c (adjusted)	1.0	Reference	0.99	0.93,1.06	0.92	0.86,0.99	0.90	0.84,0.97	0.002
Fruit intake^a
Model 1 (crude)	1.0	Reference	0.91	0.83,1.00	0.78	0.72,0.86	0.78	0.71,0.85	<0.001
Model 2^b (age, sex adjusted)	1.0	Reference	0.75	0.69,0.83	0.66	0.60,0.72	0.62	0.56,0.68	<0.001
Model 3^c (adjusted)	1.0	Reference	0.91	0.83,0.99	0.86	0.78,0.94	0.84	0.76,0.93	0.001
Vegetable intake^a
Model 1 (crude)	1.0	Reference	0.78	0.72,0.84	0.71	0.66,0.75	0.79	0.74,0.85	<0.0001
Model 2^b (age, sex adjusted)	1.0	Reference	0.87	0.81,0.94	0.81	0.76,0.87	0.82	0.77,0.88	<0.0001
Model 3^c (adjusted)	1.0	Reference	0.95	0.88,1.02	0.92	0.86,0.99	0.93	0.87,1.00	0.017
Cooked vegetable intake^a
Model 1 (crude)	1.0	Reference	0.74	0.68,0.80	0.87	0.81,0.94	0.88	0.81,0.95	0.004
Model 2^b (age, sex adjusted)	1.0	Reference	0.86	0.80,0.93	0.89	0.83,0.97	0.80	0.74,0.86	<0.0001
Model 3^c (adjusted)	1.0	Reference	0.92	0.85,1.00	0.98	0.90,1.06	0.87	0.80,0.95	0.003
Raw vegetable intake^a
Model 1 (crude)	1.0	Reference	0.62	0.57,0.66	0.56	0.50,0.61	0.65	0.59,0.72	<0.0001
Model 2^b (age, sex adjusted)	1.0	Reference	0.76	0.70,0.82	0.76	0.69,0.84	0.77	0.70,0.85	0.0005
Model 3 (adjusted)	1.0	Reference	0.87	0.81,0.94	0.92	0.84,1.02	0.94	0.85,1.04	0.793

Abbreviations: CI confidence interval, HR hazard ratio, Q quartile
^aThe quartiles of intake for fruit and vegetables (servings/day) were as follows: Fruit and vegetables combined: Q1: <4.0; Q2: 4 to ≤ 5.0; Q3: 5.0 to ≤7.0; Q4: >7.0. Fruit: Q1: <1.0; Q2: 1.0 to <2.0; Q3: 2.0 to <2.3; Q4: ≥2.3. Vegetables: Q1: ≤2.0; Q2: 2.0 to ≤3.0; Q3: 3.0 to ≤5.0, Q4: >5.0. Cooked vegetables: Q1: ≤1.0; Q2: 1.0 to ≤2.0; Q3: 2.0 to ≤3.0, Q4: >3.0. Raw vegetables: Q1: <1.0; Q2: 1.0 to <1.3; Q3: 1.3 to ≤ 2.0; Q4: >2.0
^bModel 2 was adjusted for age (continuous) and sex
^cModel 3 was adjusted for age (categorical), sex, education level, marital status, location of residence, socio-economic status, smoking status, physical activity categories, multi-vitamin use, processed meat consumption, diabetes and body mass index categories. Any significant (P < 0.05) interactions (shown in Table 3) with age group, sex, education level, body mass index categories and smoking status, were included in this model. The model for fruit was adjusted for vegetable intake and vice versa

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ISSN: 1479-5868

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