Results:
The largest magnitudes of associations with IGF-I were observed for oily fish and non-oily fish, where participants who reported consuming these foods ≥ 2 times per week had 1.25 nmol/L (95% confidence interval: 1.19–1.31) and 1.16 nmol/L (1.08–1.24) higher circulating IGF-I concentrations than never consumers, respectively (Fig. 1 and Table 2). Participants who reported consuming poultry ≥ 2 times per week had 0.87 nmol/L (0.80–0.94) higher IGF-I concentrations in comparison to participants who said they never consumed poultry (Fig. 1 and Table 2). For vegetable and fresh fruit intake, small positive associations were observed for individuals in the highest category in comparison with the lowest category, while no associations were observed between intakes of red meat, processed meat, or cheese and circulating IGF-I concentrations.
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