Table 1 Baseline characteristics of participants according to quartiles (Q) of the empirical dietary index for hyperinsulinemia
Empirical dietary index for hyperinsulinemia | P for trend* | ||||
|---|---|---|---|---|---|
Q1(n=933) | Q2(n=933) | Q3(n=933) | Q4(n=933) | ||
Demographic and Anthropometric data | |||||
Age (years) | 42.8(12.8) | 42.1 (12.5) | 40.4 (11.8) | 38.8 (11.5) | <0.001 |
Male (%) | 354 (37.9) | 419 (44.9) | 422 (45.2) | 491 (52.6) | <0.001 |
Physical activity (MET-h/wk) | 64.6 (30.8 – 95.9) | 65.5 (32.9 – 93.4) | 67.6 (38.5 – 102.6) | 72.7 (39.8 -104.9) | <0.001 |
BMI (kg/m2) | 27.6 ± 3.9 | 27.1 ± 4.2 | 27.2 ± 4.2 | 26.5 ± 4.0 | <0.001 |
waist circumference (cm) | 92.6 ± 10.9 | 92.0 ± 11.1 | 92.0 ± 11.0 | 91.1 ± 10.7 | 0.005 |
Current smokers (%) | 77 (8.3) | 87 (9.3) | 106 (11.4) | 134 (14.4) | <0.001 |
Academic education, N (%) | 215 (23.0) | 273 (29.3) | 301 (32.3) | 300 (32.2) | <0.001 |
Biochemical data | |||||
FBS(mg/dl) | 93.1 ± 8.4 | 93.0 ± 8.4 | 93.0 ± 8.1 | 92.3 ± 8.4 | 0.044 |
TGs(mg/dl) | 139 ± 86 | 140 ± 85 | 136 ± 80 | 136 ± 78 | 0.299 |
HDL- Cholesterol (mg/dl) | 47.8 ± 12.2 | 48.1 ± 11.4 | 47.5 ± 11.1 | 47.1 ± 11.2 | 0.078 |
TG:HDL ratio | 3.23 ± 3.06 | 3.27 ± 2.68 | 3.20 ± 2.45 | 3.26 ± 2.63 | 0.635 |
Insulin Scores | |||||
EDIH | -0.05 ± 0.08 | 0.06 ± 0.02 | 0.16 ± 0.03 | 0.44 ± 0.29 | <0.001 |
ELIH | 1.18 ± 0.22 | 1.24 ± 0.23 | 1.29 ± 0.23 | 1.40 ± 0.30 | <0.001 |
EDIR | 0.50 ± 0.35 | 0.61 ± 0.31 | 0.73 ± 0.35 | 0.83 ± 0.48 | <0.001 |
ELIR | 3.56 ± 1.87 | 3.88 ± 1.86 | 4.14 ± 1.84 | 4.43 ± 2.11 | <0.001 |
Nutrient Intake | |||||
Energy(Kcal/d) | 2303 ± 750 | 2241 ± 703 | 2401 ± 685 | 2758 ± 719 | <0.001 |
Carbohydrate(% of energy) | 61.1 ± 7.5 | 59.9 ± 6.0 | 59.0 ± 12.5 | 55.8 ± 6.3 | <0.001 |
Protein(% of energy) | 14.5 ± 3.6 | 14.9 ± 4.0 | 15.6 ± 12.8 | 14.9 ± 3.2 | 0.299 |
Fat(% of energy) | 28.8 ± 6.4 | 28.8 ± 5.9 | 30.4 ± 29.0 | 32.3 ± 6.2 | <0.001 |
Food groups | |||||
Low-fat dairy (serving/d) | 1.81 ± 1.23 | 1.71 ± 1.09 | 1.86 ± 1.13 | 1.96 ± 1.26 | <0.001 |
High-fat dairy (serving/d) | 0.88 (0.22 – 1.41) | 0.45 (0.16 – 1.04) | 0.47 (0.16 – 0.99) | 0.55 (0.22 – 1.09) | <0.001 |
Refined grain(serving/d) | 4.16 ± 3.01 | 4.58 ± 2.97 | 4.91 ± 3.06 | 5.32 ± 3.36 | <0.001 |
Red and processed meat(serving/d) | 0.57 ± 0.41 | 0.69 ± 0.48 | 0.90 ± 0.61 | 1.18 ± 1.05 | <0.001 |
Fruits(serving/d) | 5.19 ± 4.70 | 3.41 ± 2.93 | 3.33 ± 2.83 | 3.47 ± 2.77 | <0.001 |
Vegetables(serving/d) | 3.24 ± 2.28 | 3.04 ± 1.79 | 3.49 ± 2.10 | 3.82 ± 2.70 | <0.001 |