Fig. 2

Association of A oily and B nonoily fish consumption and the risk of all cause mortality stratified by potential risk factors. The results were adjusted for age, sex (male or female), ethnic background (white or others), Townsend Deprivation Index, body mass index, physical activity (< 150 or ≥ 150 min/week), smoking status (current smoking or other), alcohol intake, processed meat intake, poultry intake, beef intake, lamb/mutton intake, pork intake, hypertension (yes or no), diabetes (yes or no), fish oil use (yes or no), fruit consumption, vegetables consumption, tea intake, variation in diet (yes or no). Oily fish and nonoily fish were mutually adjusted for each other