Table 2 Odds ratio for MS according to dietary intake.
From: Dietary factors associated with metabolic syndrome in Brazilian adults
MS | ||
|---|---|---|
Odds ratio (95% CI) | Odds ratio (95% CI) | |
Model 1 | Model 2 | |
%Carbohydrate (< 50 vs > 60%) | 1.6 (0.72-3.57) | 0.64 (0.28-1.45) |
%Carbohydrate (50-60 vs > 60%) | 1.2 (0.52-2.8) | 0.65 (0.27-1.59) |
%Protein (≤ 15 vs > 15) | 0.6 (0.31-1.15) | 1.59 (0.80-3.14) |
%Total lipid (≤ 35 vs > 35) | 0.92 (0.49-1.7) | 0.91 (0.48-1.72) |
%Saturated lipid (> 10% vs ≤ 10%) | 0.62 (0.34-1.17) | 2.0 (1.04-3.84)* |
%Polyunsaturated lipid (≤ 10% vs > 10%) | 1.22 (0.66-2.27) | 1.25 (0.66-2.39) |
Cholesterol (≤ 300 mg vs > 300 mg) | 0.91 (0.38-2.19) | 0.69 (0.25-1.91) |
Fibers (≥ 20 g vs < 20 g) | 0.75 (0.38-1.46) | 0.67 (0.32-1.38) |
HEI (good vs. bad) | 0.91 (0.27-3.07) | 0.88 (0.24-3.19) |
Oil servings (≤ 2 vs > 2) | 1.3 (0.73-2.34) | 1.18 (0.60-2.32) |
Grains servings (≥ 5 vs < 5) | 1.15 (0.54-2.47) | 1.40 (0.58-1.41) |
Fruit servings (≥ 3 vs < 3) | 0.53 (0.29-0.97)* | 0.52 (0.28-0.98)* |
Vegetable servings (≥ 4 vs < 4) | 1.0 (0.24-4.17) | 0.97 (0.22-4.27) |
Legume servings (≥ 1 vs < 1) | 0.67 (0.39-1.17) | 0.69 (0.39-1.24) |
Dairy product servings (≥ 3 vs < 3) | 1.45 (0.60-3.44) | 1.6 (0.64-4.03) |
Meat servings (≤ 2 vs > 2) | 1.24 (0.65-2.38) | 1.22 (0.58-2.55) |
Sugar servings (≤ 2 vs > 2) | 1.01 (0.52-1.96) | 0.82 (0.38-1.78) |
Dietary variety (≥ 8 vs < 8) | 0.41 (0.18-0.91)* | 0.31 (0.12-0.79)* |