Risk of cardiovascular death according to longitudinal changes in dietary PUFA, stratified by sources of oxidative stress
| Subgroup | Risk of cardiovascular death | ||
|---|---|---|---|
| n | Hazard ratio (95% CI) | P | |
| LA intervention group only (n=207; per 5 en% increase in n-6 LA†) | |||
| Alcohol use* (kcal/day; 1 kcal=4.18 kJ) | |||
| Moderate/heavy (>200 kcal/day) | 79 | 1.70 (1.18 to 2.46) | <0.01 |
| Light (<200 kcal/day ) | 71 | 1.09 (0.69 to 1.72) | 0.71 |
| None | 57 | 1.40 (0.79 to 2.50) | 0.25 |
| Smoking status* | |||
| Yes | 147 | 1.55 (1.12 to 2.12) | 0.01 |
| No | 60 | 1.08 (0.67 to 1.68) | 0.75 |
| Whole sample (n=429; per 5 en% increase in unspecified PUFA) | |||
| Alcohol use* (kcal/day) | |||
| Moderate/heavy (>200 kcal/day) | 162 | 1.66 (1.23 to 2.25) | <0.01 |
| Light (<200 kcal/day) | 150 | 1.43 (1.00 to 2.04) | 0.05 |
| None | 117 | 0.91 (0.65 to 1.28) | 0.60 |
| Smoking status* | |||
| Yes | 301 | 1.46 (1.15 to 1.86) | <0.01 |
| No | 128 | 1.08 (0.79 to 1.49) | 0.62 |
En%=percentage of food energy.
*Assessed at acute hospital admission.
†From safflower oil.