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Table 4 Hazard ratios of hip and knee joint replacement by baseline meat consumption

From: Meat consumption and risk of primary hip and knee joint replacement due to osteoarthritis: a prospective cohort study

  Quartile of frequency of consumption at baseline [Hazard ratio (95% CI)a] Hazard ratio (95% CI) for increase in intake of one time per weekb P for trend Homogeneity of trendsc
  2 3 4 (highest)    
Fresh red meat       
   Hip replacement 1.00 (0.77, 1.31) 0.88 (0.66, 1.15) 0.69 (0.50, 0.94) 0.94 (0.89, 0.98) 0.006 0.14
   Knee replacement 1.13 (0.86, 1.47) 1.15 (0.88, 1.49) 0.91 (0.68, 1.22) 0.98 (0.94, 1.02) 0.33  
Processed meat       
   Hip replacement 0.75 (0.56, 1.004) 0.71 (0.54, 0.93) 0.76 (0.57, 1.02) 0.96 (0.91, 1.02) 0.23 0.34
   Knee replacement 0.98 (0.73, 1.31) 1.13 (0.87, 1.46) 1.00 (0.75, 1.33) 1.00 (0.95, 1.05) 1.00  
Chicken       
   Hip replacement 1.46 (1.12, 1.92) 0.94 (0.71, 1.24) 1.22 (0.93, 1.60) 1.03 (0.96, 1.11) 0.39 0.59
   Knee replacement 0.96 (0.74, 1.26) 1.04 (0.83, 1.32) 1.01 (0.79, 1.30) 1.01 (0.94, 1.08) 0.88  
Fish       
   Hip replacement 1.17 (0.87, 1.57) 1.02 (0.76, 1.36) 1.06 (0.78, 1.44) 1.00 (0.91, 1.09) 0.97 0.43
   Knee replacement 0.93 (0.71, 1.23) 0.97 (0.75, 1.25) 0.85 (0.64, 1.12) 0.95 (0.87, 1.03) 0.24  
Ratio of fresh red meat to chicken and fish       
   Hip replacement 0.80 (0.62, 1.04) 0.77 (0.59, 0.996) 0.68 (0.51, 0.90) 0.87 (0.77, 0.97) 0.01 0.12
   Knee replacement 0.93 (0.72, 1.20) 0.98 (0.76, 1.26) 0.92 (0.71, 1.19) 0.97 (0.88, 1.08) 0.62  
  1. aAdjusted for age, gender, body mass index, country of birth, and energy intake using Cox's proportional hazard model. See Table 2 for ranges of each quartile.
  2. bFor ratio of consumption of fresh red meat to chicken and fish, hazard ratio is for a one-unit increase in the ratio.
  3. cTest of homogeneity of trends for knee and hip joint replacement.