Table 1.
Baseline characteristics according to cardiovascular event at follow-up on June 30, 2009.
Table 2.
The associations between risk factors and energy-adjusted food intakes at baseline among 4,535 individuals in the Malmö Diet and Cancer cohort, 1992–1994.a
Table 3.
Hazard ratios (95% CI) of incident cardiovascular disease by categories of carbohydrates and food groups, Malmö Diet and Cancer cohort, 1991–2009.
Table 4.
The association between diet intakes and triglycerides, HDL-C and LDL-C concentrations stratified by genetic risk scores.a
Table 5.
The association between diet intakes and incident cardiovascular disease stratified by genetic risk scores for high triglycerides, low HDL-C and high LDL-C.a