Association of dietary calcium intake at dinner versus breakfast with cardiovascular disease in U.S. adults: the national health and nutrition examination survey, 2003–2018

Table 2 The relationship between the risk of CVD and the ratio of dietary calcium intake at dinner versus breakfast by logistic regression models (N = 36,164)

	Q1	Q2	Q3	Q4	Q5	p for trend
Ratio	< 0.35	0.35–0.92	0.92–2.09	2.09–6.56	≥ 6.56
Case/N	863/7,233	900/7,233	876/7,232	744/7,233	657/7,233
Model1	1(Ref.)	1.09(0.98,1.22)	1.11(1.00,1.24)	1.07(0.95,1.20)	1.15(1.03,1.30)	0.045
Model2	1(Ref.)	1.10(0.98,1.23)	1.12(1.00,1.26)	1.07(0.95,1.20)	1.15(1.02,1.30)	0.059
Model3	1(Ref.)	1.09(0.98,1.22)	1.13(1.00,1.26)	1.07(0.95,1.20)	1.16(1.03,1.31)	0.044

Model 1 was adjusted by age, gender, education level, household income, smoking status, drinking status, physical activity, and marital status; Model 2 was further adjusted by for total calcium, energy, carbohydrate, protein, fat, SFA, MUFA, PUFA, TC, HDL-c, and serum UA levels; Model 3 was further adjusted for hypertension status, T2DM status and BMI. Case/N, number of case subjects/total; Q, quintile SFA, saturated fatty acid. MUFA, monounsaturated fatty acid. PUFA, polyunsaturated fatty acid. HDL-c, high-density lipoprotein cholesterol. TC, total cholesterol. UA, uric acid. T2DM, type 2 diabetes mellitus. BMI, body mass index

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