| 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 | Â | Â | Â | Â | Â | Â |
   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 | Â | Â | Â | Â | Â | Â |
   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 | Â | Â | Â | Â | Â | Â |
   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 | Â | Â | Â | Â | Â | Â |
   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 | Â | Â | Â | Â | Â | Â |
   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 |  |