Table 4

Sensitivity analyses: HRs and 95% CIs for liver cancer incidence (SWHS, 1996–2016)

HR (95% CI)Ptrend
Q1Q2Q3Q4
Excluding the first 2 years of follow-up† (222 cases in total)
Total fat1.00 (ref.)0.81 (0.56, 1.17)0.78 (0.53, 1.15)1.04 (0.72, 1.50)0.984
Saturated fat1.00 (ref.)1.01 (0.70, 1.46)1.07 (0.74, 1.57)1.15 (0.78, 1.69)0.457
Monounsaturated fat1.00 (ref.)1.01 (0.70, 1.45)0.87 (0.59, 1.28)1.07 (0.73, 1.56)0.969
Polyunsaturated fat1.00 (ref.)0.84 (0.57, 1.22)0.88 (0.60, 1.28)0.97 (0.67, 1.40)0.916
M:S ratio1.00 (ref.)0.87 (0.60, 1.28)0.94 (0.64, 1.37)0.94 (0.64, 1.37)0.849
P:S ratio1.00 (ref.)0.60 (0.39, 0.92)0.88 (0.60, 1.28)0.92 (0.64, 1.32)0.827
(M + P):S ratio1.00 (ref.)1.07 (0.71, 1.60)1.03 (0.69, 1.54)1.20 (0.82, 1.76)0.379
Food sources
 Plant fat1.00 (ref.)0.87 (0.57, 1.31)1.24 (0.85, 1.81)1.02 (0.69, 1.50)0.500
 Red meat fat1.00 (ref.)0.65 (0.44, 0.96)0.87 (0.60, 1.26)0.85 (0.59, 1.24)0.723
 Other fat1.00 (ref.)1.03 (0.72, 1.47)1.01 (0.69, 1.48)1.04 (0.70, 1.56)0.873
Excluding participants with diabetes at recruitment† (227 cases in total)
Total fat1.00 (ref.)0.76 (0.53, 1.10)0.75 (0.52, 1.10)1.05 (0.73, 1.51)0.970
Saturated fat1.00 (ref.)0.95 (0.66, 1.37)0.98 (0.68, 1.43)1.18 (0.81, 1.72)0.430
Monounsaturated fat1.00 (ref.)0.96 (0.67, 1.36)0.93 (0.64, 1.35)0.98 (0.67, 1.44)0.868
Polyunsaturated fat1.00 (ref.)0.86 (0.59, 1.25)0.88 (0.61, 1.28)1.07 (0.75, 1.54)0.721
M:S ratio1.00 (ref.)0.76 (0.52, 1.11)0.84 (0.58, 1.21)0.89 (0.62, 1.29)0.702
P:S ratio1.00 (ref.)0.70 (0.46, 1.07)1.00 (0.69, 1.46)0.99 (0.68, 1.43)0.588
(M + P):S ratio1.00 (ref.)1.06 (0.72, 1.58)0.99 (0.67, 1.48)1.18 (0.81, 1.71)0.465
Food sources
 Plant fat1.00 (ref.)0.99 (0.66, 1.46)1.27 (0.87, 1.84)1.10 (0.75, 1.61)0.385
 Red meat fat1.00 (ref.)0.75 (0.51, 1.09)0.90 (0.63, 1.31)0.77 (0.53, 1.14)0.352
 Other fat1.00 (ref.)1.00 (0.70, 1.43)1.05 (0.72, 1.53)1.13 (0.76, 1.68)0.537
Using the energy density method to re-analyze the full cohort
Total fat1.00 (ref.)0.97 (0.69, 1.37)1.00 (0.69, 1.43)1.23 (0.86, 1.76)0.295
Saturated fat1.00 (ref.)0.92 (0.65, 1.30)0.95 (0.66, 1.37)1.28 (0.90, 1.81)0.209
Monounsaturated fat1.00 (ref.)0.86 (0.61, 1.21)0.96 (0.68, 1.37)1.10 (0.77, 1.57)0.561
Polyunsaturated fat1.00 (ref.)1.04 (0.73, 1.49)1.07 (0.75, 1.53)1.17 (0.82, 1.67)0.379
M:S ratio1.00 (ref.)0.91 (0.64, 1.28)0.91 (0.64, 1.29)0.91 (0.64, 1.29)0.613
P:S ratio1.00 (ref.)0.80 (0.54, 1.18)1.01 (0.71, 1.44)1.00 (0.70, 1.41)0.681
(M + P):S ratio1.00 (ref.)1.62 (1.10, 2.37)1.35 (0.91, 1.99)1.31 (0.89, 1.92)0.436
Food sources
 Plant fat1.00 (ref.)0.89 (0.61, 1.28)1.10 (0.78, 1.56)0.97 (0.68, 1.38)0.858
 Red meat fat1.00 (ref.)0.75 (0.53, 1.06)0.93 (0.67, 1.30)0.83 (0.58, 1.19)0.488
 Other fat1.00 (ref.)0.94 (0.67, 1.33)1.01 (0.70, 1.44)1.06 (0.73, 1.53)0.736

SWHS, Shanghai Women’s Health Study; HR, hazard ratio; CI, confidence interval; M:S, monounsaturated fat to saturated fat; P:S, polyunsaturated fat to saturated fat; (M + P):S, (monounsaturated and polyunsaturated fat) to saturated fat. †Total and specific dietary fats were adjusted for energy using the nutrient residual model. All adjusted by age (continuous), BMI, education, occupation, income, smoking (yes/no), alcohol consumption (yes/no), tea consumption (yes/no), menopausal status (yes/no), calorie intakes (kcal/day, quartile), physical activity (MET-h/week, quartile), family history of liver cancer (yes/no), personal history of hepatitis (yes/no), cholelithiasis (yes/no), diabetes (yes/no).