Table 3 Multivariable adjusted hazard ratio (95% confidence interval) for metabolic syndrome across tertiles of total snack foods intake and its subgroups

Metabolic syndrome

 Biscuit and cakes

  Range of intake (serving/week)

 ≤ 1.5

1.6–3.1

 ≥ 3.2

  Median intake (serving/ week)

0.9

2.3

4.1

  Model 1

1

1.14 (0.93–1.41)

1.46 (1.20–1.79)

  Model 2

1

1.09 (0.87–1.32)

1.17 (0.96–1.44)

  Model 3

1

1.16 (0.94–1.44)

1.27 (1.02–1.59)

  Model 4

1

1.12 (0.91–1.39)

1.23 (0.99–1.54)

 Candies and chocolate

  Range of intake (serving/week)

 ≤ 0.5

0.6—1.7

 ≥ 1.8

  Median intake (serving/ week)

0.4

1.3

2.4

  Model 1

1

1.33 (1.09–1.64)

1.38 (1.12–1.69)

  Model 2

1

1.29 (1.05–1.58)

1.25 (1.01–1.47)

  Model 3

1

1.34 (1.09–0.64)

1.28 (1.03–1.58)

  Model 4

1

1.32 (1.08–1.63)

1.28 (1.04–1.58)

 Salty snacks

  Range of intake (serving/week)

 ≤ 0.9

1.0–2.8

 ≥ 2.9

  Median intake (serving/ week)

0.3

1.7

3.3

  Model 1

1

1.23 (1.00–1.53)

1.74 (1.42–2.13)

  Model 2

1

1.04 (0.83–1.29)

1.01 (0.80–1.27)

  Model 3

1

1.09 (0.87–1.35)

1.07 (0.85–1.36)

  Model 4

1

0.98 (0.79–1.22)

1.01 (0.80–1.27)

 Total snack foods

  Range of intake (serving/week)

 ≤ 3.6

3.7–5.4

 ≥ 5.5

  Median intake (serving/ week)

2.3

4.2

8.3

  Model 1

1

1.21 (0.98–1.49)

1.68 (1.37–2.05)

  Model 2

1

1.19 (0.95–1.50)

1.41 (1.12–1.81)

  Model 3

1

1.23 (0.98–1.53)

1.36 (1.08–1.71)

  Model 4

1

1.17 (0.94–1.46)

1.32 (1.05–1.66)