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Fig. 1 | Nutrition Journal

Fig. 1

From: The quality of dietary carbohydrate and fat is associated with better metabolic control in persons with type 1 and type 2 diabetes

Fig. 1

Shows the associations between the outcomes (total cholesterol, HDL cholesterol, LDL cholesterol, BMI, diastolic pressure, systolic blood pressure and HbA1c) and the eight chosen standardized food components (carbohydrates, SFA, MUFA, PUFA, added sugar, vegetables, fruit and dietary fibre) in persons with T1D. The grey line is the step-model 2 and the black line is the final step-model. Difference in outcomes with 95% CI are shown for a SD increase in the log-transformed food component. A difference is statistically significant when the 95% CI (horizontal lines) does not cross the vertical 0-line. BMI, body mass index; BP, blood pressure; HbA1c, glycated haemoglobin A1c; HDL cholesterol, high-density lipoprotein cholesterol; LDL cholesterol, low-density lipoprotein cholesterol; T1D, type 1 diabetes; SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids

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