Table 2 Total and component scores of the diet quality indices of the Chinese type 2 diabetic adults with and without obesity
From: Diet quality is inversely associated with obesity in Chinese adults with type 2 diabetes
Dietary component (score range) | All (n = 211) | Non-obese T2D (n = 105) | Obese T2D (n = 106) | P-value | P-value adjusted for age and sex |
|---|---|---|---|---|---|
AHEI-2010a | |||||
 Total score (0–110) | 60.4 ± 12.0 | 63.1 ± 12.2 | 57.8 ± 11.3 | 0.001 | < 0.001 |
 Component scores | |||||
  Vegetables (0–10) | 4.4 ± 2.0 | 4.6 ± 2.1 | 4.2 ± 1.9 | 0.151 | 0.113 |
  Fruits (0–10) | 3.2 ± 1.4 | 3.2 ± 1.4 | 3.1 ±1.4 | 0.598 | 0.625 |
  Whole grains (0–10) | 3.9 ± 4.5 | 4.5 ± 4.5 | 3.3 ± 4.4 | 0.050 | 0.056 |
  Sugar-sweetened beverages and fruit juice (0–10) | 7.1 ± 4.1 | 7.4 ± 3.8 | 6.9 ± 4.3 | 0.446 | 0.625 |
  Nuts and legumes (0–10) | 7.3 ± 3.2 | 7.3 ± 3.1 | 7.4 ±3.5 | 0.889 | 0.536 |
  Red/processed meat (0–10) | 3.1 ± 2.9 | 3.9 ± 2.8 | 2.4 ± 2.7 | < 0.001 | < 0.001 |
  Trans fat, % of total energy (0–10) | 6.2 ± 3.4 | 6.4 ± 3.1 | 6.0 ± 3.6 | 0.373 | 0.604 |
  Long-chain omega-3 fats (EPA + DHA) (0–10) | 9.2 ± 2.1 | 9.5 ± 1.5 | 8.9 ± 2.5 | 0.027 | 0.119 |
  PUFA, % of total energy (0–10) | 7.9 ± 2.2 | 7.9 ± 2.1 | 7.9 ± 2.2 | 0.997 | 0.730 |
  Sodium (0–10) | 5.3 ± 2.9 | 5.4 ± 3.1 | 5.1 ± 2.7 | 0.431 | 0.439 |
  Alcohol (0–10) | 2.8 ± 1.5 | 3.0 ± 1.9 | 2.6 ±1.0 | 0.087 | 0.153 |
DQI-Ia | |||||
 Total score (0–94) | 53.0 ± 7.5 | 54.3 ± 7.8 | 51.7 ± 7.0 | 0.012 | < 0.001 |
 Component scores | |||||
  Variety (0–20) | 18.3 ± 1.6 | 18.6 ± 1.5 | 17.9 ± 1.6 | 0.002 | 0.001 |
  Adequacy (0–30) | 25.6 ± 5.3 | 25.6 ± 5.7 | 25.5 ± 5.0 | 0.882 | 0.948 |
  Moderation (0–24) | 8.4 ± 4.9 | 9.3 ± 5.0 | 7.5 ± 4.6 | 0.010 | 0.029 |
  Overall balance (0–10) | 0.7 ± 1.3 | 0.8 ± 1.4 | 0.7 ± 1.2 | 0.576 | 0.460 |
DASH scorea | |||||
 Total score (8–40) | 22.6 ± 5.2 | 23.5 ±5.4 | 21.7 ± 4.8 | 0.016 | 0.044 |
 Component scores | |||||
  Fruits (1–5) | 3.0 ± 1.4 | 3.0 ±1.4 | 3.0 ± 1.3 | 0.962 | 0.846 |
  Vegetables (1–5) | 3.0 ± 1.4 | 3.1 ± 1.4 | 3.0 ± 1.4 | 0.626 | 0.638 |
  Nuts and legumes (1–5) | 3.1 ± 1.4 | 3.0 ±1.4 | 3.1 ± 1.4 | 0.530 | 0.246 |
  Sodium (1–5) | 3.1 ± 1.4 | 3.2 ± 1.5 | 3.0 ± 1.4 | 0.335 | 0.297 |
  Red and processed meat (1–5) | 3.1 ± 1.4 | 3.5 ± 1.3 | 2.6 ± 1.4 | < 0.001 | < 0.001 |
  Whole grains (1–5) | 2.3 ± 1.6 | 2.4 ± 1.6 | 2.1 ± 1.5 | 0.099 | 0.123 |
  Low-fat dairy (1–5) | 1.8 ± 1.3 | 1.9 ± 1.4 | 1.7 ± 1.3 | 0.171 | 0.141 |
  Sweetened beverages (1–5) | 3.5 ± 1.6 | 3.5 ± 1.6 | 3.4 ± 1.6 | 0.617 | 0.952 |