Adjusted associations of FEV1 and FVC decline with dietary intake measured at baseline (2001)
| Dietary intake (per-tertile increase) | FEV1 decline mL·year−1 (continuous) regression coefficient (95% CI) | FVC decline mL·year−1 (continuous) regression coefficient (95% CI) | ||
| Fully adjusted model# | p-value | Fully adjusted model¶ | p-value | |
| Foods g | ||||
| Total fruit | 2.99 (0.37, 5.61) | 0.025 | 3.48 (0.04, 6.92) | 0.048 |
| Apple | 2.53 (0.10, 4.94) | 0.04 | 3.96 (0.76, 7.15) | 0.01 |
| Banana | 2.57 (−0.02, 5.17) | 0.05 | 3.97 (0.51, 7.43) | 0.03 |
| Orange | 2.40 (−0.07, 4.87) | 0.06 | 2.94 (−0.33, 6.21) | 0.08 |
| Pear | 2.19 (−0.80, 5.17) | 0.15 | 1.28 (−2.66, 5.22) | 0.52 |
| Berries | 0.52 (−2.31, 3.35) | 0.72 | 1.59 (−2.11, 5.29) | 0.40 |
| Total vegetables | −0.29 (−3.47, 2.89) | 0.86 | −0.01 (−4.26, 4.25) | 0.96 |
| Potato (boiled/mashed/baked) | −1.83 (−4.47, 0.82) | 0.18 | −3.27 (−6.78, 0.24) | 0.07 |
| Broccoli, cabbage and cauliflower | −1.26 (−4.44, 1.93) | 0.44 | −2.94 (−7.21, 1.32) | 0.18 |
| Carrots | 0.72 (−2.09, 3.53) | 0.61 | −0.86 (−4.59, 2.87) | 0.65 |
| Garlic | −0.45 (−3.26, 2.35) | 0.75 | −0.02 (−3.66, 3.70) | 0.99 |
| Tomato | 2.80 (0.23, 5.38) | 0.03 | 4.74 (1.35, 8.13) | 0.006+ |
| Flavonoid-rich foods/beverages mL or g | ||||
| Chocolate | −0.35 (−3.10, 2.39) | 0.80 | −2.26 (−5.89, 1.36) | 0.22 |
| Nut | −0.82 (−4.14, 6.77) | 0.63 | −1.72 (−3.67, 10.70) | 0.34 |
| Lentils, dahl, mixed beans | 1.31 (−4.28, 6.60) | 0.68 | −3.51 (−6.6, 0.23) | 0.07 |
| Tea (black and green) | −1.43 (−4.01, 1.15) | 0.28 | −2.59 (−6.01, 0.83) | 0.14 |
| Herbal tea | 4.64 (−0.23, 9.53) | 0.06 | 7.75 (1.28, 14.2) | 0.02 |
| Coffee | 1.05 (−1.51, 3.60) | 0.42 | 1.35 (−2.01, 4.70) | 0.43 |
| Wine | 0.59 (−1.96, 3.14) | 0.65 | 3.62 (−3.56, 10.8) | 0.32 |
| Antioxidant vitamins | ||||
| Vitamin A (retinol) UI | 0.72 (−3.10, 2.73) | 0.90 | 0.17 (−3.66, 4.00) | 0.77 |
| Vitamin A (β-carotenoid) UI | −0.19 (−0.59, 2.11) | 0.61 | 0.02 (−3.82, 3.87) | 0.99 |
| Vitamin C (ascorbic acid) mg | 2.64 (−0.91, 5.86) | 0.11 | 4.54 (0.28, 8.82) | 0.037 |
| Vitamin D µg | −2.66 (−5.60, 0.29) | 0.08 | −1.17 (−5.07, 2.73) | 0.56 |
| Vitamin E µg | 0.17 (−3.40, 3.75) | 0.93 | 0.58 (−4.17, 5.34) | 0.81 |
Fully adjusted model (adjusted for height, age, country, sex, smoking status, socio-economic class, body mass index, total energy intake, physical activity and years of education). Bold font indicates a statistically significant p-value (<0.05). FEV1: forced expiratory volume in 1 s; FVC: forced vital capacity. #: n=680; ¶: n=654; +: Only dietary exposure to survive Simes’ procedure (p=0.03).