Dietary oxalate to calcium ratio and incident cardiovascular events: a 10-year follow-up among an Asian population

Table 2 The hazard ratio (95% CI) of CVD events across tertile categories of dietary oxalate and dietary oxalate across different levels of dietary Ca (mg/d)^a

	Tertile1	Tertile2	Tertile 3	P for trend
Dietary oxalate (median, mg/d)	148	181	277
Case/total number	49/987	72/990	90/989
Crude	1.00	1.46 (1.02–2.10)	1.86 (1.31–2.63)	0.002
Model 1	1.00	1.37 (0.95–1.97)	1.65 (1.16–2.34)	0.019
Model 2	1.00	1.37 (0.93–1.89)	1.60 (1.13–2.27)	0.030
Model 3	1.00	1.32 (0.91–1.90)	1.47 (1.02–2.12)	0.105
Dietary oxalate (mg/d)
Low-Ca diet	1.00	1.92 (1.00–3.70)	2.42 (1.19–4.89)	0.046
Medium-Ca diet	1.00	1.18 (0.61–2.28)	1.34 (0.70–2.58)	0.668
High-Ca diet	1.00	1.29 (0.67–2.51)	1.66 (0.86–3.21)	0.306

Tertile 1 was considered as reference. Cox regression models were used. Model 1: Adjusted for CVD-risk score; Model 2: Additionally adjusted for eGFR; Model 3: Additionally adjusted for total energy intakes (kcal/d), dietary intakes of total fats (g/d), and fiber (g/d). Dietary oxalate was included in the models as a Log-transformed variable. Range of Ox intake across tertiles was < 148, 148–220 and > 220 with a median of 120, 181 and 277 mg/d
Low-, medium-, and high-Ca-diet were defined according to tertiles of Ca intakes as < 545, 545–981, and > 981 mg/d, with a median of 760, 1180, 1760 mg/d, respectively
^a Full model was only reported

ISSN: 1475-2891