Multivariate-adjusted* relative risks of incident diabetes across quintiles of dietary fat variables among 35,988 Iowa women, 1986–1992
| Variable . | Quintile of Intake . | P for trend . | ||||
|---|---|---|---|---|---|---|
| 1 . | 2 . | 3 . | 4 . | 5 . | ||
| Saturated fatty acids | ||||||
| Relative risk† (95% CI) | 1.00 | 1.06 (0.89–1.27) | 1.07 (0.89–1.29) | 1.11 (0.91–1.36) | 0.95 (0.76–1.19) | 0.71 |
| Polyunsaturated fatty acids | ||||||
| Relative risk† (95% CI) | 1.00 | 0.94 (0.81–1.09) | 0.93 (0.79–1.08) | 0.88 (0.74–1.03) | 0.90 (0.75–1.07) | 0.19 |
| Relative risk‡ (95% CI) | 1.00 | 0.92 (0.79–1.07) | 0.89 (0.76–1.04) | 0.83 (0.71–0.98) | 0.84 (0.71–0.98) | 0.02 |
| Monounsaturated fatty acids | ||||||
| Relative risk† (95% CI) | 1.00 | 0.99 (0.83–1.19) | 1.03 (0.84–1.27) | 0.93 (0.74–1.18) | 1.02 (0.78–1.34) | 0.93 |
| Long-chain ω-3 fatty acids | ||||||
| Relative risk† (95% CI) | 1.00 | 0.97 (0.83–1.12) | 0.99 (0.84–1.15) | 0.94 (0.80–1.10) | 1.11 (0.94–1.30) | 0.14 |
| Trans fatty acids | ||||||
| Relative risk† (95% CI) | 1.00 | 1.01 (0.86–1.19) | 0.94 (0.79–1.12) | 0.88 (0.73–1.06) | 0.92 (0.75–1.11) | 0.20 |
| Cholesterol | ||||||
| Relative risk† (95% CI) | 1.00 | 0.84 (0.71–1.00) | 1.02 (0.86–1.22) | 1.03 (0.87–1.23) | 1.11 (0.92–1.33) | 0.07 |
| Animal fat | ||||||
| Relative risk§ (95% CI) | 1.00 | 1.04 (0.88–1.22) | 0.97 (0.82–1.15) | 0.99 (0.83–1.18) | 0.89 (0.73–1.07) | 0.18 |
| Vegetable fat | ||||||
| Relative risk§ (95% CI) | 1.00 | 0.90 (0.78–1.04) | 0.87 (0.75–1.01) | 0.84 (0.72–0.98) | 0.82 (0.70–0.97) | 0.02 |
| Relative risk‖ (95% CI) | 1.00 | 0.88 (0.76–1.02) | 0.84 (0.72–0.97) | 0.81 (0.6–0.94) | 0.78 (0.67–0.91) | 0.001 |
| Variable . | Quintile of Intake . | P for trend . | ||||
|---|---|---|---|---|---|---|
| 1 . | 2 . | 3 . | 4 . | 5 . | ||
| Saturated fatty acids | ||||||
| Relative risk† (95% CI) | 1.00 | 1.06 (0.89–1.27) | 1.07 (0.89–1.29) | 1.11 (0.91–1.36) | 0.95 (0.76–1.19) | 0.71 |
| Polyunsaturated fatty acids | ||||||
| Relative risk† (95% CI) | 1.00 | 0.94 (0.81–1.09) | 0.93 (0.79–1.08) | 0.88 (0.74–1.03) | 0.90 (0.75–1.07) | 0.19 |
| Relative risk‡ (95% CI) | 1.00 | 0.92 (0.79–1.07) | 0.89 (0.76–1.04) | 0.83 (0.71–0.98) | 0.84 (0.71–0.98) | 0.02 |
| Monounsaturated fatty acids | ||||||
| Relative risk† (95% CI) | 1.00 | 0.99 (0.83–1.19) | 1.03 (0.84–1.27) | 0.93 (0.74–1.18) | 1.02 (0.78–1.34) | 0.93 |
| Long-chain ω-3 fatty acids | ||||||
| Relative risk† (95% CI) | 1.00 | 0.97 (0.83–1.12) | 0.99 (0.84–1.15) | 0.94 (0.80–1.10) | 1.11 (0.94–1.30) | 0.14 |
| Trans fatty acids | ||||||
| Relative risk† (95% CI) | 1.00 | 1.01 (0.86–1.19) | 0.94 (0.79–1.12) | 0.88 (0.73–1.06) | 0.92 (0.75–1.11) | 0.20 |
| Cholesterol | ||||||
| Relative risk† (95% CI) | 1.00 | 0.84 (0.71–1.00) | 1.02 (0.86–1.22) | 1.03 (0.87–1.23) | 1.11 (0.92–1.33) | 0.07 |
| Animal fat | ||||||
| Relative risk§ (95% CI) | 1.00 | 1.04 (0.88–1.22) | 0.97 (0.82–1.15) | 0.99 (0.83–1.18) | 0.89 (0.73–1.07) | 0.18 |
| Vegetable fat | ||||||
| Relative risk§ (95% CI) | 1.00 | 0.90 (0.78–1.04) | 0.87 (0.75–1.01) | 0.84 (0.72–0.98) | 0.82 (0.70–0.97) | 0.02 |
| Relative risk‖ (95% CI) | 1.00 | 0.88 (0.76–1.02) | 0.84 (0.72–0.97) | 0.81 (0.6–0.94) | 0.78 (0.67–0.91) | 0.001 |
All models included variables listed in Table 2, reference 2 and dietary protein (quintiles);
model included saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, trans fatty acids, ω-3 fatty acids, and cholesterol (quintiles);
model included total fat, monounsaturated fatty acids, trans fatty acids, and ω-3 fatty acids quintiles;
model included vegetable fat and animal fat (quintiles);
model included total fat (quintiles).