Table 2 Baseline characteristics of participants according to quartiles (Q) of the empirical dietary index for insulin resistance
Empirical dietary index for insulin resistance | P for trend* | ||||
|---|---|---|---|---|---|
Q1(n=933) | Q2(n=933) | Q3(n=933) | Q4(n=933) | ||
Demographic and Anthropometric data | |||||
Age (years) | 42.6 ± 12.2 | 41.5 ± 12.3 | 40.1 ± 12.4 | 39.9 ± 11.9 | <0.001 |
Male (%) | 399 (42.8) | 417 (44.7) | 430 (46.1) | 440 (47.2) | 0.051 |
Physical activity (MET-h/week) | 65.5 (31.9 – 94.3) | 64.7(36.4 – 95.2) | 71.1 (36.7 – 103.0) | 71.4 (38.3 – 105.6) | <0.001 |
BMI (kg/m2) | 27.0 ± 4.0 | 27.1 ± 4.0 | 27.1 ± 4.2 | 27.3 ± 4.2 | 0.165 |
waist circumference (cm) | 91.8 ± 10.5 | 91.7 ± 11.0 | 92.0 ± 11.1 | 92.2 ± 11.2 | 0.401 |
Current smokers (%) | 87 (9.3) | 104 (11.1) | 104 (11.1) | 109 (11.7) | 0.366 |
Academic education, N (%) | 249 (26.9) | 270(29.2) | 304 (33.0) | 266(28.8) | 0.036 |
Biochemical data | |||||
FBS(mg/dl) | 92.9 ± 8.3 | 92.7 ± 8.4 | 92.5 ± 7.8 | 93.2 ± 8.7 | 0.393 |
TGs(mg/dl) | 134 ± 82 | 134 ± 75 | 138 ± 80 | 145 ± 91 | 0.002 |
HDL- Cholesterol (mg/dl) | 48.5 ± 11.5 | 47.8 ± 11.6 | 47.2 ± 11.5 | 46.9 ± 11.3 | 0.002 |
TG:HDL ratio | 3.14 ± 3.01 | 3.16 ± 2.44 | 3.25 ± 2.40 | 3.50 ± 2.93 | 0.002 |
Insulin Scores | |||||
EDIH | 0.07 ± 0.22 | 0.13 ± 0.18 | 0.17 ± 0.19 | 0.23 ± 0.31 | <0.001 |
ELIH | 1.24 ± 0.23 | 1.27 ± 0.24 | 1.29 ± 0.25 | 1.32 ± 0.30 | <0.001 |
EDIR | 0.27 ± 0.13 | 0.50 ± 0.05 | 0.71 ± 0.07 | 1.20 ± 0.39 | <0.001 |
ELIR | 2.55 ± 0.58 | 3.25 ± 0.78 | 4.13 ± 1.06 | 6.07 ± 2.49 | <0.001 |
Nutrient Intake | |||||
Energy(Kcal/d) | 2035 ± 660 | 2267 ± 660 | 2496 ± 652 | 2904 ± 703 | <0.001 |
Carbohydrate(% of energy) | 57.8 ± 7.3 | 59.0 ± 6.5 | 59.4 ± 12.8 | 59.7 ± 6.6 | <0.001 |
Protein(% of energy) | 15.0 ± 4.7 | 15.0 ± 3.0 | 15.3 ± 12.9 | 14.5 ± 2.5 | 0.138 |
Fat(% of energy) | 31.0 ± 6.7 | 29.7 ± 5.8 | 30.5 ± 29.0 | 29.0 ± 6.3 | 0.020 |
Food groups | |||||
Low-fat dairy (serving/d) | 1.81 ± 1.34 | 1.80 ± 1.03 | 1.84 ± 1.11 | 1.89 ± 1.16 | 0.100 |
High-fat dairy (serving/d) | 0.65 (0.21 – 1.33) | 0.49 (0.16 – 1.04) | 0.53 (0.18 – 1.03) | 0.54 (0.20 – 1.10) | 0.002 |
Refined grain(serving/d) | 2.90 ± 1.46 | 3.76 ± 1.72 | 4.94 ± 2.33 | 7.36 ± 4.18 | <0.001 |
Red and processed meat(serving/d) | 0.56 ± 0.44 | 0.75 ± 0.56 | 0.90 ± 0.67 | 1.12 ± 0.99 | <0.001 |
Fruits(serving/d) | 3.28 ± 3.25 | 3.82 ± 3.62 | 3.87 ± 3.19 | 4.43 ± 3.77 | <0.001 |
Vegetables(serving/d) | 2.29 ± 1.69 | 2.99 ± 1.41 | 3.57 ± 1.78 | 4.74 ± 3.03 | <0.001 |