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Table 2 Cox proportional hazard model for the association between the frequency of adding salt to food and incident sleep apnea among 488,196 participants in UK biobank

From: Eating habit of adding salt to foods and incident sleep apnea: a prospective cohort study

 

Frequency of adding salt to food

p for trend

Never/rarely

Sometimes

Usually

Always

No. of SA cases/PY

3,106/3,344,599

1,926/1,682,245

904/692,201

458/286,312

 

Incident rate per 1000 PY (95% CI)

0.93 (0.90, 0.96)

1.15 (1.10, 1.20)

1.31 (1.22, 1.39)

1.60 (1.46, 1.75)

 

Model 1

1 (ref)

1.21 (1.14, 1.28)

1.32 (1.23, 1.42)

1.63 (1.48, 1.80)

 < 0.001

Model 2

1 (ref)

1.18 (1.11, 1.25)

1.27 (1.18, 1.37)

1.37 (1.24, 1.51)

 < 0.001

Model 3

1 (ref)

1.10 (1.04, 1.16)

1.13 (1.05, 1.22)

1.21 (1.10, 1.34)

 < 0.001

Model 4

1 (ref)

1.11 (1.04, 1.17)

1.15 (1.07, 1.24)

1.24 (1.12, 1.37)

 < 0.001

  1. Model 1: adjusted for sex, age, and race
  2. Model 2: model 1 also adjusted for income, socioeconomic status, highest qualification, employment status, and assessment center
  3. Model 3: model 2 also adjusted for smoking status, alcohol intake, physical activity, vegetable intake, fruits intake, red meats intake, processed meat intake, and body mass index
  4. Model 4: model 3 also adjusted for multimorbidity, including diabetes, hypertension, atrial fibrillation, congestive heart failure, stroke, and asthma
  5. PY, person-years; CI, confidence interval
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Respiratory Research

ISSN: 1465-993X

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