Cardiology Research and Practice / 2018 / Article / Tab 4 / Research Article
“Traditional” and “Healthy” Dietary Patterns Are Associated with Low Cardiometabolic Risk in Brazilian Subjects Table 4 Simple linear regression for association of cardiometabolic risk factors (dependent variables) with dietary patterns (independent variables) in cardiometabolic risk subjects (n = 295) in Brazil, 2017.
Dietary patterns Waist circumference (cm) BMI (kg/m2 ) Body fat (%) Waist-to-hip ratio β CI 95% β CI 95% β CI 95% β CI 95% Traditional 3.159 1.523; 4.795 <0.001 0.667 0.040; 1.294 0.037 −1.208 −2.209;−0.207 0.018 0.029 0.018; 0.039 <0.001 Caloric 0.072 −1.602; 1.746 0.933 −0.074 −0.706; 0.557 0.817 −0.170 −1.183; 0.842 0.740 −0.004 −0.015; 0.007 0.467 Pastry 0.686 −0.984; 2.357 0.419 0.137 −0.495; 0.768 0.671 0.753 −0.296; 1.802 0.158 0.004 −0.007; 0.015 0.438 Healthy −2.709 −4.352;−1.065 0.001 −1.065 −1.685;−0.446 0.001 −0.974 −2.059; 0.112 0.079 −0.019 −0.030; −0.009 0.001 Healthy snacks 0.483 −1.189; 2.155 0.570 0.018 −0.614; 0.649 0.956 0.320 −0.688; 1.329 0.532 0.011 0.008; 0.022 0.050 SBP (mmHg) Fasting glucose (mg/dL) TyG HDL (mg/dL) β CI 95% β CI 95% β CI 95% β CI 95% Traditional 0.017 0.001; 0.033 0.033 0.047 0.016; 0.079 0.003 −0.072 −0.142;−0.001 0.046 −0.073 −0.107;−0.039 <0.001 Caloric −0.004 −0.020; 0.011 0.587 −0.043 −0.075;−0.012 0.007 0.043 −0.024; 0.111 0.210 0.010 −0.024; 0.045 0.561 Pastry 0.001 −0.016; 0.017 0.941 0.005 −0.028; 0.038 0.769 0.036 −0.034; 0.106 0.315 0.010 −0.025; 0.045 0.569 Healthy −0.030 −0.045; −0.014 <0.001 −0.051 −0.083;−0.019 0.002 −0.001 0.970;−0.072 0.970 0.058 0.023; 0.092 0.001 Healthy snacks 0.014 −0.001; 0.030 0.071 0.019 −0.013; 0.050 0.245 0.028 −0.040; 0.096 0.420 −0.011 −0.045; 0.024 0.547 LDL (mg/dL )CT/HDL ratio LDL/HDL ratio TG/HDL ratio β CI 95% β CI 95% β CI 95% β CI 95% Traditional −0.074 −0.115;−0.032 0.001 0.016 −0.021; 0.053 0.385 −0.004 −0.057; 0.048 0.869 0.050 −0.036; 0.135 0.253 Caloric 0.012 −0.028; 0.052 0.566 0.001 −0.035; 0.037 0.958 −0.006 −0.055; 0.043 0.805 0.015 −0.066; 0.097 0.712 Pastry 0.019 −0.021; 0.059 0.356 0.008 −0.028; 0.044 0.659 0.002 −0.048; 0.051 0.949 0.011 −0.073; 0.095 0.795 Healthy −0.019 −0.060; 0.023 0.374 −0.066 −0.102;−0.031 <0.001 −0.071 −0.121;−0.021 0.005 −0.127 −0.210;−0.044 0.003 Healthy snacks −0.019 −0.058; 0.021 0.349 0.004 −0.032; 0.040 0.834 −0.012 −0.061; 0.036 0.622 0.060 −0.023; 0.143 0.154
β = standardized beta coefficient; IC = confidence interval; BMI = body mass index; SBP = systolic blood pressure; TyG = triglyceride-glucose index; HDL = high-density lipoprotein; LDL = low-density lipoprotein; TG = triglycerides. Values in bold indicate statistical significance (
).