Adjusted for age (continuous) body mass index (calculated as weight in kilograms divided by height in meters squared) category (<23.0, 23.0-24.9, 25.0-29.9, 30.0-34.9, or ≥35.0) alcohol consumption (0, 0.1-4.9, 5.0-29.9, ≥30.0 g/d in men 0, 0.1-4.9, 5.0-14.9, or ≥15.0 g/d in women) physical activity level (<3.0, 3.0-8.9, 9.0-17.9, 18.0-26.9, or ≥27.0 hours of metabolic equivalent tasks per week) smoking status (never, past, or current ) race (white or nonwhite) menopausal status and hormone use in women (premenopausal, postmenopausal never users, postmenopausal past users, or postmenopausal current users) family history of diabetes mellitus, myocardial infarction, or cancer history of diabetes mellitus, hypertension, or hypercholesterolemia total energy intake and the corresponding 2 dietary variables in the models. Hazard ratios and 95% CIs (error bars) for total mortality associated with replacement of other food groups for red meat intake. The results were adjusted for age (continuous) body mass index (calculated as weight in kilograms divided by height in meters squared) category (<23.0, 23.0-24.9, 25.0-29.9, 30.0-34.9, or ≥35) alcohol consumption (0, 0.1-4.9, 5.0-29.9, ≥30.0 g/d in men 0, 0.1-4.9, 5.0-14.9, or ≥15.0 g/d in women) physical activity level (<3.0, 3.0-8.9, 9.0-17.9, 18.0-26.9, or ≥27.0 hours of metabolic equivalent tasks per week) smoking status (never, past, or current ) race (white or nonwhite) menopausal status and hormone use in women (premenopausal, postmenopausal never users, postmenopausal past users, or postmenopausal current users) family history of diabetes mellitus, myocardial infarction, or cancer history of diabetes mellitus, hypertension, or hypercholesterolemia and intakes of total energy, whole grains, fruits, and vegetables, all in quintiles. Dose-response relationship between red meat intake and risk of all-cause mortality in the Health Professionals Follow-up Study (A) and the Nurses' Health Study (B).
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