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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)*
  1. Model 1: Adjusted for gender and age
  2. Model 2: Model1+ BMI and TCV
  3. *p < 0.05