Estimates of relative risk and 95% CIs of stroke according to quartiles of pasta meal intake
| Energy-adjusted residual total pasta meal intake quartiles | P value for trend | ||||
| Q1 | Q2 | Q3 | Q4 | ||
| Cases (n) | 889 | 842 | 822 | 620 | |
| Person-years | 304 807.1 | 310 167.8 | 316 120.4 | 322 181.7 | |
| HR (95% CI) | |||||
| Model 1* | 1.00 | 0.96 (0.87 to 1.06) | 0.98 (0.89 to 1.08) | 0.83 (0.75 to 0.92) | 0.001 |
| Model 2† | 1.00 | 0.98 (0.89 to 1.08) | 1.00 (0.90 to 1.10) | 0.84 (0.75 to 0.93) | 0.001 |
| Model 3‡ | 1.00 | 0.97 (0.88 to 1.08) | 1.00 (0.91 to 1.11) | 0.84 (0.75 to 0.93) | 0.001 |
| Pasta/100 GL ratio quartiles | P value for trend | ||||
| Q1 | Q2 | Q3 | Q4 | ||
| HR (95% CI) | |||||
| Model 1* | 1.00 | 0.98 (0.89 to 1.08) | 0.99 (0.90 to 1.09) | 0.87 (0.79 to 0.97) | 0.009 |
| Model 2† | 1.00 | 0.96 (0.88 to 1.06) | 0.96 (0.87 to 1.06) | 0.84 (0.76 to 0.93) | 0.001 |
| Model 3‡ | 1.00 | 0.97 (0.88 to 1.07) | 0.97 (0.88 to 1.08) | 0.85 (0.77 to 0.95) | 0.003 |
| Pasta/1000 kcal energy ratio quartiles | P value for trend | ||||
| Q1 | Q2 | Q3 | Q4 | ||
| HR (95% CI) | |||||
| Model 1* | 1.00 | 0.91 (0.83 to 1.01) | 1.00 (0.91 to 1.09) | 0.84 (0.76 to 0.93) | 0.003 |
| Model 2† | 1.00 | 0.91 (0.82 to 1.00) | 0.99 (0.90 to 1.09) | 0.83 (0.75 to 0.92) | 0.003 |
| Model 3‡ | 1.00 | 0.91 (0.82 to 1.00) | 1.00 (0.91. 1.10) | 0.84 (0.75 to 0.93) | 0.005 |
*Model 1 adjusted for age, race, region and study indicators.
†Model 2 adjusted for age, race, region, study indicators, body mass index (BMI), total energy intake and per cent energy from carbohydrates.
‡Model 3 adjusted for age, race, region, study indicators, BMI, total energy intake, per cent energy from carbohydrates, smoking status, alcohol consumption, physical activity, Healthy Eating Index (HEI) 2005 and family history of stroke.
GL, glycaemic load.