Associations of incident coronary heart disease and stroke by quintiles of energy-adjusted ALA intake from salad dressings in 20,069 Dutch men and women1.

Footnotes Table 3.ALA: alpha-linolenic acid; Q1–Q5: quintiles.1Values are hazard ratios (95% CI), with the first quintile as the reference category.2Analyses on ALA in salad dressings are adjusted for ALA in other sources in all models.3Model 1: adjusted for age and gender (n = 20,069).4Model 2: model 1 with additional adjustments for body mass index, total energy intake, cigarette smoking, educational level, parental history of myocardial infarction, alcohol intake (n = 19,896).5Model 3: model 2 with additional adjustments for intake of vitamin C, beta-carotene, fiber, saturated fatty acids, trans fatty acids, polyunsaturated fatty acids other than ALA (n = 19,896).6Model 4: model 3 with additional adjustment for raw vegetables (n = 19,896).