Variable# | Subjects n | FEV1 L | FVC L | FEV1/FVC ratio | ||||||
Mean±sd | Regression coefficient (95% CI)¶ | p-value for trend+ | Mean±sd | Regression coefficient (95% CI)¶ | p-value for trend+ | Mean±sd | Regression coefficient (95% CI)¶ | p-value for trend+ | ||
Processed meat servings per week | ||||||||||
Q1 <2.1 | 438 | 2.06±0.41 | Reference | 2.79±0.51 | Reference | 0.737±0.081 | Reference | |||
Q2 2.1–3.1 | 313 | 1.99±0.40 | -0.04 (-0.09–0.02) | 2.72±0.51 | -0.02 (-0.09–0.04) | 0.733±0.075 | -0.007 (-0.018–0.004) | |||
Q3 3.2–4.3 | 239 | 1.93±0.43 | -0.07 (-0.13– -0.01) | 2.64±0.51 | -0.07 (-0.14– -0.01) | 0.730±0.073 | -0.010 (-0.022–0.002) | |||
Q4 4.4–6.1 | 242 | 1.91±0.39 | -0.10 (-0.15– -0.04) | 2.64±0.47 | -0.10 (-0.17– -0.04) | 0.725±0.078 | -0.009 (-0.021–0.002) | |||
Q5 ≥6.2 | 159 | 1.92±0.42 | -0.05 (-0.12–0.01) | 2.64±0.47 | -0.04 (-0.12–0.04) | 0.724±0.087 | -0.012 (-0.026–0.002) | |||
Effect per fifth increase | -0.02 (-0.04– -0.01) | 0.005 | -0.02 (-0.04– -0.00) | 0.031 | -0.003 (-0.006–0.000) | 0.041 | ||||
Fruit and vegetables servings per week | ||||||||||
Q1 <30.7 | 223 | 1.89±0.44 | Reference | 2.61±0.52 | Reference | 0.724±0.094 | Reference | |||
Q2 30.7–40.4 | 256 | 1.93±0.42 | 0.03 (-0.04–0.09) | 2.65±0.50 | 0.01 (-0.06–0.09) | 0.726±0.078 | 0.007 (-0.006–0.021) | |||
Q3 40.5–49.3 | 300 | 1.97±0.39 | 0.04 (-0.03–0.10) | 2.67±0.47 | 0.00 (-0.07–0.07) | 0.736±0.073 | 0.013 (0.000–0.026) | |||
Q4 49.4–62.2 | 296 | 2.01±0.38 | 0.07 (0.00–0.13) | 2.73±0.48 | 0.05 (-0.02–0.13) | 0.735±0.073 | 0.011 (-0.002–0.025) | |||
Q5 ≥62.3 | 316 | 2.07±0.41 | 0.10 (0.03–0.16) | 2.83±0.52 | 0.10 (0.03–0.17) | 0.733±0.077 | 0.010 (-0.003–0.024) | |||
Effect per fifth increase | 0.02 (0.01–0.04) | 0.001 | 0.03 (0.01–0.04) | <0.001 | 0.002 (-0.001–0.005) | 0.637 | ||||
Dietary TAC μmol·day−1 | ||||||||||
Q1 <11 795 | 318 | 1.92±0.42 | Reference | 2.61±0.49 | Reference | 0.732±0.088 | Reference | |||
Q2 11 795–14 546 | 313 | 1.94±0.42 | 0.02 (-0.04–0.08) | 2.66±0.50 | 0.02 (-0.05–0.09) | 0.725±0.079 | 0.001 (-0.012–0.014) | |||
Q3 14 547–17 209 | 298 | 2.00±0.39 | 0.05 (-0.02–0.11) | 2.70±0.45 | 0.03 (-0.04–0.10) | 0.738±0.073 | 0.009 (-0.003–0.022) | |||
Q4 17 210–20 550 | 299 | 2.02±0.40 | 0.06 (-0.01–0.12) | 2.74±0.51 | 0.05 (-0.03–0.12) | 0.737±0.070 | 0.010 (-0.003–0.023) | |||
Q5 ≥20 551 | 323 | 2.03±0.42 | 0.07 (0.00–0.14) | 2.81±0.52 | 0.10 (0.02–0.18) | 0.724±0.083 | 0.002 (-0.012–0.016) | |||
Effect per fifth increase | 0.02 (0.00–0.03) | 0.003 | 0.02 (0.00–0.04) | 0.001 | 0.001 (-0.002–0.005) | 0.646 |
#: cut-off values for quintile (Q) of dietary consumption were derived from distributions among the whole population; ¶: adjusted for age, height, smoking status, pack-years, exposure to tobacco smoke in the home, age left education, social class, body fat mass, physical activity score, dietary supplement use, inhaled or oral steroid use, paracetamol use, alcohol consumption and energy intake; +: p-values to test for linear trends were calculated using dietary consumption as a continuous variable after controlling for potential confounders.