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Table 3 Association between the DII levels and all-cause mortality among patients with hyperlipidaemia, NHANES 2001–2010

From: Correlation between dietary inflammation and mortality among hyperlipidemics

 

Model 1 h (95% CI)

P value

Model 2 h (95% CI)

P value

Model 3 h (95% CI)

P value

Continuous

1.11 (1.08,1.13) < 0.001

1.13 (1.11,1.16) < 0.001

1.06 (1.04,1.08) < 0.001

DII tertile

   

1st tertile

ref = 1.00

ref = 1.00

ref = 1.00

2nd tertile

1.34 (1.22,1.47) < 0.001

1.37 (1.26,1.50) < 0.001

1.19 (1.08,1.30) < 0.001

3rd tertile

1.51 (1.38,1.66) < 0.001

1.61 (1.48,1.76) < 0.001

1.22 (1.11,1.33) < 0.001

P for trend

< 0.001

< 0.001

< 0.001

  1. Complex sampling weights were considered for all analyses in NHANES.
  2. Abbreviations: DII: Dietary Inflammatory Index; HR, hazard ratio; CI, confidence interval; ref, reference
  3. Model 1: Unadjusted model
  4. Model 2: Adjusted for sex, age and race
  5. Model 3: Confounders such as body mass index, educational level, poverty income ratio, smoker, drinker, estimated glomerular filtration rate, diabetes, hypertension, cardiovascular disease, chronic kidney disease, anti-diabetic drugs, and anti-hypertensive drugs were further adjusted on the basis of Model 2
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Lipids in Health and Disease

ISSN: 1476-511X