| |
Quartile 1
|
Quartile 2
|
Quartile 3
|
Quartile 4
|
P trenda
|
|---|
|
Starchy foods
|
1 (ref)
|
0.97 (0.86; 1.10)
|
0.97 (0.86; 1.10)
|
1.01 (0.89; 1.14)
|
0.98
|
|
Fruit and vegetables
|
1 (ref)
|
0.92 (0.81; 1.03)
|
0.97 (0.86; 1.10)
|
1.08 (0.95; 1.22)
|
0.57
|
|
Meat, fish, eggs
|
1 (ref)
|
1.08 (0.96; 1.22)
|
0.97 (0.86; 1.10)
|
1.04 (0.92; 1.17)
|
0.98
|
|
Beverages
|
1 (ref)
|
1.19 (0.91; 1.54)
|
1.00 (0.89; 1.12)
|
1.25 (1.13; 1.38)
|
0.002
|
|
Dairy products
|
1 (ref)
|
1.03 (0.91; 1.16)
|
1.06 (0.94; 1.20)
|
1.13 (1.00; 1.27)
|
0.20
|
|
Fatty/sweet products
|
1 (ref)
|
1.02 (0.90; 1.16)
|
1.05 (0.93; 1.18)
|
1.08 (0.96; 1.22)
|
0.57
|
|
Snacks
|
1 (ref)
|
0.97 (0.85; 1.10)
|
1.10 (0.98; 1.25)
|
1.10 (0.98; 1.24)
|
0.18
|
|
Sauces/added fats
|
1 (ref)
|
1.05 (0.93; 1.19)
|
0.96 (0.85; 1.09)
|
1.23 (1.10; 1.39)
|
0.02
|
- Values are hazard ratios (95% confidence intervals) and linear trend tests across the quartiles were assessed by modeling the quartiles of %UPF as ordinal variables. UPF Proportion of ultra-processed food intake
- Models are adjusted for age, sex, marital status, educational level, occupational categories, household income per consumption unit, residential area, energy intake without alcohol, number of 24-h dietary records, inclusion month, smoking status, physical activity, body mass index, health events during follow-up (cancer, type 2 diabetes, hypertension and cardiovascular events) and quantity of the equivalent food group
- aCorrected using the Benjamini-Hochberg procedure
