Dietary patterns associated with fall-related fracture in elderly Japanese: a population based prospective study

BMC Geriatrics

Table 4 Hazard ratio(95%CI) of fall related fracture for each food item (g/day).

			(3403.8 year*person)
	Hazard ratio (95%CI)		p value
Seaweed
Model 1 Hazard Ratio	1.04	(1.00 - 1.08)	0.031
Model 2 Hazard Ratio	1.04	(1.00 - 1.08)	0.032
Model 3 Hazard Ratio	1.04	(1.00 - 1.08)	0.054
Model 4 Hazard Ratio	1.04	(1.00 - 1.08)	0.056
Root vegetables
Model 1 Hazard Ratio	1.02	(1.00 - 1.03)	0.043
Model 2 Hazard Ratio	1.02	(1.00 - 1.03)	0.041
Model 3 Hazard Ratio	1.01	(1.00 - 1.03)	0.072
Model 4 Hazard Ratio	1.01	(1.00 - 1.03)	0.069
Snacks, Rice cake, Okonomiyaki
Model 1 Hazard Ratio	1.04	(1.01 - 1.07)	0.008
Model 2 Hazard Ratio	1.04	(1.01 - 1.07)	0.008
Model 3 Hazard Ratio	1.04	(1.01 - 1.07)	0.014
Model 4 Hazard Ratio	1.04	(1.01 - 1.07)	0.016
Ice cream
Model 1 Hazard Ratio	1.01	(1.00 - 1.01)	0.003
Model 2 Hazard Ratio	1.01	(1.00 - 1.01)	0.004
Model 3 Hazard Ratio	1.01	(1.00 - 1.01)	0.006
Model 4 Hazard Ratio	1.01	(1.00 - 1.01)	0.008
Vegetables with light green leaves
Model 1 Hazard Ratio	0.97	(0.94 - 1.00)	0.045
Model 2 Hazard Ratio	0.97	(0.94 - 1.00)	0.047
Model 3 Hazard Ratio	0.97	(0.94 - 1.00)	0.023
Model 4 Hazard Ratio	0.97	(0.94 - 1.00)	0.025

Analysis by Cox proportional hazards model
Model 1: Adjusted by age, gender and BMI
Model 2: Adjusted by Model 1 variable and experience of falls in previous 6 month
Model 3: Adjusted by age, gender, BMI and Energy intake
Model 4: Adjusted by Model 3 variable and experience of falls in previous 6 month
Data in bold are p < 0.05
Non significant foods were excluded from the table for simplicity.

ISSN: 1471-2318