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

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

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