Table 3—

Multivariate-adjusted* relative risks of incident diabetes across quintiles of dietary fat variables among 35,988 Iowa women, 1986–1992

VariableQuintile of Intake
P for trend
12345
Saturated fatty acids
 Relative risk (95% CI)1.001.06 (0.89–1.27)1.07 (0.89–1.29)1.11 (0.91–1.36)0.95 (0.76–1.19)0.71
Polyunsaturated fatty acids
 Relative risk (95% CI)1.000.94 (0.81–1.09)0.93 (0.79–1.08)0.88 (0.74–1.03)0.90 (0.75–1.07)0.19
 Relative risk (95% CI)1.000.92 (0.79–1.07)0.89 (0.76–1.04)0.83 (0.71–0.98)0.84 (0.71–0.98)0.02
Monounsaturated fatty acids
 Relative risk (95% CI)1.000.99 (0.83–1.19)1.03 (0.84–1.27)0.93 (0.74–1.18)1.02 (0.78–1.34)0.93
Long-chain ω-3 fatty acids
 Relative risk (95% CI)1.000.97 (0.83–1.12)0.99 (0.84–1.15)0.94 (0.80–1.10)1.11 (0.94–1.30)0.14
Trans fatty acids
 Relative risk (95% CI)1.001.01 (0.86–1.19)0.94 (0.79–1.12)0.88 (0.73–1.06)0.92 (0.75–1.11)0.20
Cholesterol
 Relative risk (95% CI)1.000.84 (0.71–1.00)1.02 (0.86–1.22)1.03 (0.87–1.23)1.11 (0.92–1.33)0.07
Animal fat
 Relative risk§ (95% CI)1.001.04 (0.88–1.22)0.97 (0.82–1.15)0.99 (0.83–1.18)0.89 (0.73–1.07)0.18
Vegetable fat
 Relative risk§ (95% CI)1.000.90 (0.78–1.04)0.87 (0.75–1.01)0.84 (0.72–0.98)0.82 (0.70–0.97)0.02
 Relative risk (95% CI)1.000.88 (0.76–1.02)0.84 (0.72–0.97)0.81 (0.6–0.94)0.78 (0.67–0.91)0.001
  • *

    * All models included variables listed in Table 2, reference 2 and dietary protein (quintiles);

  • model included saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, trans fatty acids, ω-3 fatty acids, and cholesterol (quintiles);

  • model included total fat, monounsaturated fatty acids, trans fatty acids, and ω-3 fatty acids quintiles;

  • §

    § model included vegetable fat and animal fat (quintiles);

  • model included total fat (quintiles).