Calcium absorption varies depending on previous and current levels of calcium intake and type of diet.
Stratified by age, region, and deprivation, and adjusted for smoking, BMI, physical activity, alcohol intake, height, parity and age at first birth, fibre intake, and type of meat eaten.
But even after adjusting for all of those factors, an elevated risk involving red meat intake and Type 2 diabetes remained.
Factors of the study design that must be taken into account are type of soy product, dosage, frequency of dietary intake and type of cognitive test used.
Figure 2 shows the associations between reported consumption of organic food and risk of 16 individual cancers, listed in ICD order, stratified by age, region and socioeconomic status, and adjusted for smoking, BMI, physical activity, alcohol intake, height, parity, age at first birth, fibre intake, and type of meat intake.
The relationship between nonheme iron intake and type 2 diabetes, however, has been far less consistent.
Frequent SSD intake and type-2 diabetes have also been associated prospectively (Schulze et al., 2004).
The association between acrylamide intake and type-I EC risk among OC users and non-users was also evaluated by smoking status.
Otherwise, associations between dietary acrylamide intake and type-I EC were below the null value in ever smokers (current and former smokers) and OC users (HR10 μ g per day: 0.75, 95% CI: 0.60 0.94; Table 4).
None of the HRs in never smokers or ever smokers indicated associations between dietary acrylamide intake and type-I EC risk; however, statistically significant evidence for heterogeneity was observed (LRT P-value: 0.01; Table 4).
Further, suggestive evidence for heterogeneity of the association between dietary acrylamide intake and type-I EC risk was also indicated by smoking status, and by menopausal status at baseline; nevertheless no dose-response trend was observed.
