Fig. 2

a Associations Between Intakes of Sodium, Potassium, Sodium–Potassium Ratio and Overall and Cause-specific Mortality in Multivariable-Adjusted Models Stratified by Selected Characteristics Among Men. Hazard ratios (HRs) and their 95% confidence intervals (CIs) for overall mortality comparing the highest versus the lowest quintile. Multivariable analyses were adjusted for age at baseline, BMI, alcohol consumption, smoking status (never, former, current or missing), physical activity, race or ethnic group, education, marital status, diabetes (yes vs. no), health status, vitamin supplement use, and total energy intake. For sodium intake, models were further adjusted for Healthy Eating Index 2015 (HEI-2015) score excluding the sodium component; for potassium intake and the sodium–potassium ratio, models were additionally adjusted for HEI-2015 components for sodium (potassium model only), seafood and plant protein, saturated fat, fatty acids and refined grains. P for interaction was examined by the likelihood ratio test, entering the cross-product term of exposure factors (categories) and the stratification variables (categorized as shown), all as ordinal variables, to the Cox proportional hazard regression model. b Associations Between Intakes of Sodium, Potassium, Sodium–Potassium Ratio and Overall and Cause-specific Mortality in Multivariable-Adjusted Models Stratified by Selected Characteristics Among Women. Hazard ratios (HRs) and their 95% confidence intervals (CIs) for overall mortality comparing the highest versus the lowest quintile. Multivariable analyses were adjusted for age at baseline, BMI, alcohol consumption, smoking status (never, former, current or missing), physical activity, race or ethnic group, education, marital status, diabetes (yes vs. no), health status, postmenopausal hormone therapy (yes vs. no), vitamin supplement use, and total energy intake. For sodium intake, models were additionally adjusted for Healthy Eating Index 2015 (HEI-2015) score excluding the sodium component; for potassium intake and the sodium–potassium ratio, models were additionally adjusted for HEI-2015 components for sodium (potassium model only), seafood and plant protein, saturated fat, fatty acids and refined grains. P for interaction was examined by the likelihood ratio test, entering the cross-product term of exposure factors (categories) and the stratification variables (categorized as shown), all as ordinal variables, to the Cox proportional hazard regression model