Table 4 Hazard ratios of cancer-related mortality by quintiles of flavonoid intake
From: Flavonoid intake is associated with lower mortality in the Danish Diet Cancer and Health Cohort
Q1 | Q2 | Q3 | Q4 | Q5 | |
|---|---|---|---|---|---|
Flavonols | |||||
No. events (%) | 1 641 | 1 312 | 1 216 | 1 137 | 993 |
Intake (mg/d)a | 14.8 (0.1–20.5) | 25.9 (20.5–31.7) | 38.5 (31.7–49.7) | 66.0 (49.7–82.5) | 115.9 (82.5–250.7) |
HR (95% CI) | |||||
Model 1 | ref. | 0.79 (0.75, 0.83) | 0.71 (0.67, 0.75) | 0.67 (0.63, 0.72) | 0.64 (0.60, 0.69) |
Model 2 | ref. | 0.89 (0.85, 0.93) | 0.83 (0.78, 0.88) | 0.82 (0.77, 0.88) | 0.81 (0.75, 0.87) |
Model 3 | ref. | 0.92 (0.88, 0.97) | 0.88 (0.83, 0.95) | 0.89 (0.83, 0.95) | 0.88 (0.81, 0.95) |
Flavanol monomers | |||||
No. events (%) | 1 650 | 1 338 | 1 198 | 1 093 | 1 020 |
Intake (mg/d)a | 13.5 (0–20.5) | 30.0 (20.5–45.3) | 66.2 (45.3–115.2) | 260.5 (115.2–281.4) | 473.3 (281.4–916.3) |
HR (95% CI) | |||||
Model 1 | ref. | 0.88 (0.86, 0.91) | 0.73 (0.69, 0.78) | 0.66 (0.62, 0.70) | 0.65 (0.61, 0.69) |
Model 2 | ref. | 0.92 (0.89, 0.95) | 0.82 (0.77, 0.88) | 0.83 (0.78, 0.89) | 0.83 (0.77, 0.89) |
Model 3 | ref. | 0.95 (0.92, 0.98) | 0.88 (0.82, 0.94) | 0.88 (0.82, 0.94) | 0.88 (0.82, 0.94) |
Flavanol oligo + polymers | |||||
No. events (%) | 1 594 | 1 346 | 1 209 | 1 119 | 1 031 |
Intake (mg/d)a | 91 (0–136) | 179 (136–217) | 255 (217–302) | 365 (302–434) | 536 (360–2254) |
HR (95% CI) | |||||
Model 1 | ref. | 0.79 (0.75, 0.83) | 0.71 (0.67, 0.75) | 0.67 (0.63, 0.72) | 0.64 (0.60, 0.69) |
Model 2 | ref. | 0.90 (0.85, 0.94) | 0.85 (0.80, 0.90) | 0.81 (0.76, 0.87) | 0.79 (0.74, 0.85) |
Model 3 | ref. | 0.92 (0.88, 0.97) | 0.88 (0.83, 0.94) | 0.86 (0.80, 0.92) | 0.86 (0.80, 0.93) |
Flavanones | |||||
No. events (%) | 1 521 | 1 299 | 1 170 | 1 145 | 1 164 |
Intake (mg/d)a | 3.4 (0–6.0) | 9.3 (6.0–12.7) | 17.5 (12.7–25.7) | 32.0 (25.8–49.0) | 70.1 (49.0–563.5) |
HR (95% CI) | |||||
Model 1 | ref. | 0.86 (0.82, 0.89) | 0.76 (0.71, 0.81) | 0.73 (0.69, 0.78) | 0.75 (0.70, 0.80) |
Model 2 | ref. | 0.91 (0.78, 0.95) | 0.84 (0.78, 0.90) | 0.82 (0.77, 0.87) | 0.83 (0.77, 0.88) |
Model 3 | ref. | 0.92 (0.88, 0.97) | 0.87 (0.81, 0.93) | 0.84 (0.79, 0.90) | 0.85 (0.79, 0.91) |
Flavones | |||||
No. events (%) | 1 532 | 1 293 | 1 184 | 1 093 | 1 197 |
Intake (mg/d)a | 2.2 (0–3.0) | 3.7 (3.0–4.5) | 5.3 (4.5–6.1) | 7.2 (6.1–8.8) | 11.4 (8.8–50.6) |
HR (95% CI) | |||||
Model 1 | ref. | 0.79 (0.75, 0.82) | 0.69 (0.66, 0.73) | 0.68 (0.64, 0.72) | 0.71 (0.67, 0.76) |
Model 2 | ref. | 0.88 (0.84, 0.92) | 0.82 (0.78, 0.87) | 0.81 (0.76, 0.86) | 0.84 (0.78, 0.90) |
Model 3 | ref. | 0.88 (0.84, 0.92) | 0.83 (0.78, 0.88) | 0.82 (0.77, 0.87) | 0.85 (0.79, 0.92) |
Anthocyanins | |||||
No. events (%) | 1 538 | 1 176 | 1 124 | 1 215 | 1 246 |
Intake (mg/d)a | 5.2 (0–9.6) | 12.5 (9.6–16.9) | 20.0 (16.9–24.4) | 35.7 (24.4–53.2) | 70.7 (53.2–396.9) |
HR (95% CI) | |||||
Model 1 | ref. | 0.76 (0.73, 0.80) | 0.69 (0.65, 0.74) | 0.76 (0.71, 0.81) | 0.83 (0.78, 0.89) |
Model 2 | ref. | 0.87 (0.83, 0.91) | 0.82 (0.77, 0.87) | 0.83 (0.78, 0.89) | 0.83 (0.78, 0.90) |
Model 3 | ref. | 0.91 (0.86, 0.96) | 0.88 (0.82, 0.94) | 0.89 (0.83, 0.96) | 0.90 (0.83, 0.97) |
Total flavonoids | |||||
No. events (%) | 1 607 | 1 348 | 1 240 | 1 083 | 1 021 |
Intake (mg/d)a | 173.0 (5.6–250.8) | 320.2 (250.8–394.0) | 494.3 (394.1–601.2) | 725.9 (601.2–908.4) | 1201.3 (908.5–3552.0) |
HR (95% CI) | |||||
Model 1 | ref. | 0.81 (0.78, 0.85) | 0.71 (0.67, 0.75) | 0.67 (0.63, 0.71) | 0.64 (0.59, 0.68) |
Model 2 | ref. | 0.90 (0.86, 0.94) | 0.84 (0.79, 0.89) | 0.81 (0.76, 0.87) | 0.80 (0.74, 0.85) |
Model 3 | ref. | 0.93 (0.88, 0.97) | 0.88 (0.83, 0.94) | 0.86 (0.80, 0.92) | 0.86 (0.80, 0.93) |
