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

Table 5 Hazard ratios of hip and knee joint replacement by first follow up meat consumption

	Quartile of frequency of consumption at first follow up [Hazard ratio (95% CI)^a]			Hazard ratio (95% CI) for increase in intake of one time per week	P for trend	Homogeneity of trends^b
	2	3	4 (highest)
Fresh red meat
Hip replacement	0.96 (0.72, 1.28)	0.78 (0.58, 1.04)	0.81 (0.59, 1.10)	0.94 (0.87, 1.01)	0.11	0.02
Knee replacement	0.82 (0.61, 1.12)	1.02 (0.78, 1.35)	1.23 (0.93, 1.63)	1.07 (0.99, 1.14)	0.07
Chicken
Hip replacement	1.11 (0.84, 1.48)	0.97 (0.72, 1.31)	1.06 (0.73, 1.53)	0.99 (0.89, 1.10)	0.84	0.64
Knee replacement	1.02 (0.78, 1.34)	1.00 (0.75, 1.32)	1.11 (0.78, 1.57)	1.03 (0.92, 1.14)	0.64
Fish
Hip replacement	0.90 (0.70, 1.16)	1.19 (0.90, 1.58)	1.33 (0.93, 1.92)	1.12 (1.00, 1.25)	0.04	0.01
Knee replacement	1.07 (0.85, 1.34)	0.91 (0.68, 1.21)	0.77 (0.50, 1.17)	0.92 (0.82, 1.03)	0.15

^aAdjusted for age, gender, body mass index, and country of birth using Cox's proportional hazard model.
^bTest of homogeneity of trends for knee and hip joint replacement.

ISSN: 1471-2474