Table 2

Multivariate adjusted mean levels of IGF-I, IGFBP-3, and the molar ratio by quartile of food intake, and the P for the linear trend across categories

All dietary factors were adjusted for: energy intake, age, laboratory batch, menopausal status; use, type, and duration of hormone replacement; smoking, physical activity, parity, history of lactation and BMI. Categories the same as in the footnote to Table 1<$REFLINK> .

Dietary variableQuartile and range of intake (servings/day)IGF-I (ng/ml)IGFBP-3 (ng/ml)
FruitQ1 <1.51853987
Q2 1.5–2.21933981
Q3 2.2–3.21944035
Q4 ≥3.21884031
P = 0.58P = 0.49
VegetablesQ1 ≤2.371874051
Q2 2.38–3.401923972
Q3 3.41–4.561984028
Q4 ≥4.571843981
P = 0.90P = 0.55
Red meatQ1 ≤0.61954110
Q2 0.6–0.91894026
Q3 0.9–1.21863948
Q4 >1.21913949
P = 0.57P = 0.04
PoultryQ1 <0.181894017
Q2 0.21–0.291853933
Q3 0.32–0.421924024
Q4 ≥0.431944057
P = 0.25P = 0.38
FishQ1 <0.181793917
Q2 0.21–0.281933970
Q3 0.29–0.461974016
Q4 ≥0.461934137
P = 0.008P = 0.004
DairyQ1 ≤1.11884002
Q2 1.2–1.71823993
Q3 1.7–2.51904055
Q4 ≥2.62013983
P = 0.02P = 0.96
MilkQ1 <0.31833921
Q2 0.3–0.71894080
Q3 0.7–1.61883978
Q4 ≥1.62004035
P = 0.01P = 0.37
Ice creamQ1 ≤0.031904076
Q2 0.071914057
Q3 0.10–0.141903952
Q4 >0.211903917
P = 1.00P = 0.02
YogurtQ1 None1883970
Q2 ≤0.031874019
Q3 0.07–0.141924058
Q4 >0.211944009
P = 0.28P = 0.43
CheeseQ1 <0.31934041
Q2 0.3–0.51913957
Q3 0.5–0.81874092
Q4 ≥0.81903945
P = 0.53P = 0.53
GrainsQ1 ≤1.61813915
Q2 1.6–2.21924088
Q3 2.2–3.11873998
Q4 >3.12014032
P = 0.02P = 0.40
CerealQ1 ≤0.11713816
Q2 0.2–0.41964153
Q3 0.5–0.71994063
Q4 ≥0.81954008
P = 0.0002P = 0.04
BreadQ1 ≤0.51843960
Q2 0.6–0.91883989
Q3 0.9–1.71944050
Q4 >1.71954033
P = 0.08P = 0.27
RiceQ1 ≤0.071873966
Q2 0.111884022
Q3 0.14–0.211913997
Q4 >0.211954062
P = 0.18P = 0.26
PastaQ1 <0.071793906
Q2 0.10–0.141903967
Q3 0.21–0.251943901
Q4 ≥0.281964144
P = 0.02P = 0.002