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Table 2 Dietary intakes of study participants according to the tertiles of dietary diabetes risk reduction score

From: The association of dietary diabetes risk reduction score and its components with risk of metabolic syndrome incident in Tehranian adults

 

Dietary diabetes risk reduction score tertiles

P for trend

Tertile 1

n=1429

Tertile 2

n=916

Tertile 3

n=1216

Dietary diabetes risk reduction score

17.16 ± 1.70

20.48 ± 0.50

23.81 ± 1.73

 

DDRRS components

    

Cereal fiber (g)

13.5 ± 28.9

14.1 ± 25.2

19.3 ± 35.8

<0.001

Coffee (cup)

0.38 ± 1.43

0.55 ± 1.41

0.78 ± 2.58

<0.001

PUFA/SFA ratio

0.57 ± 0.21

0.65 ± 0.24

0.70 ± 0.25

<0.001

Nuts (serving per week)

2.08 ± 4.11

2.35 ± 3.68

3.08 ± 9.46

<0.001

Red and processed meat (serving per day)

1.12 ± 0.87

0.70 ± 0.51

0.47 ± 0.37

<0.001

Glycemic index

228.3 ± 75.7

195.1 ± 74.8

174.1 ± 62.5

<0.001

Sugar sweetened beverages (serving per week)

5.35 ± 6.74

2.74 ± 3.60

1.32 ± 2.25

<0.001

Trans fatty acids (% energy)

4.32 ± 2.74

3.43 ± 2.88

2.09 ± 2.05

<0.001

Other nutritional factors

    

Total energy intake (kcal/day)

2755 ± 785

2396 ± 792

2157 ± 686

<0.001

Protein (% energy)

14.45 ± 3.34

14.68 ± 2.84

15.65 ± 11.49

<0.001

Carbohydrate (% energy)

57.44 ± 6.66

57.97 ± 6.80

60.12 ± 11.84

<0.001

Total fat (% energy)

31.39 ± 6.15

30.75 ± 6.65

29.59 ± 5.71

0.001

Saturated fat (% energy)

10.81 ± 3.02

10.06 ± 2.93

9.77 ± 5.67

0.193

Monounsaturated fat (% energy)

10.47 ± 2.65

10.24 ± 2.76

10.32 ± 5.70

0.935

Polyunsaturated fat (% energy)

5.92 ± 1.82

6.20 ± 2.17

6.78 ± 5.71

0.333

Sucrose g/1000 kcal)

36.58 ± 28.55

31.56 ± 26.24

30.87 ± 21.82

<0.001

Dietary fiber (g/1000 kcal)

17.89 ± 6.40

19.34 ± 6.44

21.89 ± 9.09

<0.001

Vitamin C (mg/1000 kcal)

70.72 ± 41.65

73.84 ± 42.26

78.79 ± 50.29

<0.001

Potassium (mg/1000 kcal)

1836 ± 510

1928 ± 498

2054 ± 573

<0.001

Calcium (mg/1000 kcal)

599.4 ± 196.0

618.6 ± 191.2

637.7 ± 213.7

<0.001

Magnesium (mg/1000 kcal)

179.3 ± 35.6

192.3 ± 35.0

214.0 ± 44.6

<0.001

  1. Data are represented as mean ± SD for continuous variables or percent for categorical variables. Linear regression was used for test of trend continuous variables according to the tertiles of dietary diabetes risk reduction score
  2. Polyunsaturated fatty acids (PUFA) to saturated fatty acids (SFA) ratio
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BMC Endocrine Disorders

ISSN: 1472-6823

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