Table 4 Risk estimates for the intake of different foods based on a diet score

From: The association between the intake of specific dietary components and lifestyle factors and microscopic colitis

Diet index

Non-cases (n)

Cases (n)

Crude HR

95% CI

Adjusted HR

95% CI

Diet score

 0

815

8

1.00

 

1.00

 

 1

3455

16

0.47

(0.20–1.10)

0.52

(0.22–1.21)

 2

7433

35

0.46

(0.21–1.00)

0.56

(0.26–1.20)

 3

7553

33

0.42

(0.19–0.90)

0.52

(0.24–1.12)

 4

4952

25

0.46

(0.21–1.01)

0.56

(0.25–1.26)

 5

2794

11

0.35

(0.14–0.87)

0.43

(0.17–1.07)

 6

958

7

0.61

(0.22–1.67)

0.76

(0.27–2.11)

Sum

 

27 960

135

   

 P for trend

  

0.32

 

0.59

 
  1. Abbreviations: CI, confidence interval; HR, hazard ratio. The HR was estimated through Cox proportional-hazards regression models with corresponding 95% CIs. HR (95% CI) is stated for a diet index based on the intake of saturated fat, polyunsaturated fat, sucrose, fibre, vegetables and fruit and fish, where each variable is given a score of 0 or 1. On the basis of these parameters, the group has been divided into six categories, where 0 is the unhealthiest and 6 is the healthiest food pattern. Variables were adjusted for age, sex, smoking, season and method version. A general linear model was used to calculate P for trend. The diet index scores were used as continuous variables.
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