Table 1 Demographic, body-composition and dietary characteristics of individuals with and without the Metabolic Syndrome (MS).
From: Dietary factors associated with metabolic syndrome in Brazilian adults
Without MS (n = 184) | With MS (n = 121) | p | |
|---|---|---|---|
Age (years) | 54.2 ± 10 | 55.8 ± 10 | < 0.0001 |
% females | 73.4 | 73.5 | 0.96 |
Marital status (single + divorced) | 47.4% | 57.5% | 0.08 |
Education (illiterate; complete and incomplete elementary school) | 46.7% | 61.1% | 0.01 |
Income (> 6 minimum salaries) | 44% | 37.5% | 0.29 |
BMI (kg/m 2 ) | 27.5 ± 4.7 | 31.5 ± 4.7 | < 0.0001 |
%Body Fat | 30.6 ± 8 | 36.5 ± 5 | < 0.0001 |
Muscle Mass Index | 8.2 ± 1.5 | 8.8 ± 1.7 | 0.0004 |
TCV (kcal) | 1520 ± 578 | 1521 ± 708 | 0.99 |
% Carbohydrate | 52.3 ± 9.2 | 50.5 ± 9.2 | 0.08 |
% Protein | 18.4 ± 5.4 | 18.9 ± 6.2 | 0.44 |
% Total lipid | 29.2 ± 8.6 | 30.7 ± 8.1 | 0.14 |
% Saturated lipid | 7.5 (5.2-10.3) | 7.6 (5.7-9.6) | 0.66 |
% Monounsaturated lipid | 8.3 (6.3-10.6) | 8.9 (6.8-11.7) | 0.18 |
% Polyunsaturated lipid | 6.8 (4.8-9.2) | 7.5 (5.4-9.7) | 0.09 |
Cholesterol (mg) | 133 (89-214) | 138 (87-204) | 0.69 |
Fibers (g) | 13.6 (8.6-19) | 12.6 (7.5-19) | 0.31 |
HEI (score) | 82.7 ± 14 | 81.2 ± 13 | 0.32 |
Oil (number of servings) | 1.5 (1.0-2.5) | 1.5 (1.0-3.0) | 0.63 |
Grains (number of servings) | 3.0 (2.4-4.0) | 3.0 (2.0-4.0) | 0.62 |
Fruit (number of servings) | 2.5 (0.4-4.5) | 1.4 (0.0-3.5) | 0.01 |
Vegetables (number of servings) | 1.5 (0.5-3.0) | 1.5 (0.5-2.6) | 0.8 |
Legumes (number of servings) | 1.0 (0.3-2.0) | 1.0 (0.4-1.5) | 0.32 |
Dairy products (number of servings) | 1.4 (0.5-2.0) | 1.0 (0.5-2.0) | 0.64 |
Meat (number of servings) | 1.5 (1.0-2.5) | 1.5 (1.0-2.0) | 0.72 |
Sugar (number of servings) | 1.0 (0.06-2.0) | 1.0 (0.4-2.0) | 0.6 |
Variety | 12.0 (10-15) | 11.0 (9.0-15) | 0.026 |