Table 1

Demographic, body-composition and dietary characteristics of individuals with and without the Metabolic Syndrome (MS).

Without MS (n = 184)

With MS (n = 121)

p


Age (years)

54.2 ± 10

55.8 ± 10

< 0.0001


% females

73.4

73.5

0.96


Marital status (single + divorced)

47.4%

57.5%

0.08


Education (illiterate; complete and incomplete elementary school)

46.7%

61.1%

0.01


Income (> 6 minimum salaries)

44%

37.5%

0.29


BMI (kg/m2)

27.5 ± 4.7

31.5 ± 4.7

< 0.0001


%Body Fat

30.6 ± 8

36.5 ± 5

< 0.0001


Muscle Mass Index

8.2 ± 1.5

8.8 ± 1.7

0.0004


TCV (kcal)

1520 ± 578

1521 ± 708

0.99


% Carbohydrate

52.3 ± 9.2

50.5 ± 9.2

0.08


% Protein

18.4 ± 5.4

18.9 ± 6.2

0.44


% Total lipid

29.2 ± 8.6

30.7 ± 8.1

0.14


% Saturated lipid

7.5 (5.2-10.3)

7.6 (5.7-9.6)

0.66


% Monounsaturated lipid

8.3 (6.3-10.6)

8.9 (6.8-11.7)

0.18


% Polyunsaturated lipid

6.8 (4.8-9.2)

7.5 (5.4-9.7)

0.09


Cholesterol (mg)

133 (89-214)

138 (87-204)

0.69


Fibers (g)

13.6 (8.6-19)

12.6 (7.5-19)

0.31


HEI (score)

82.7 ± 14

81.2 ± 13

0.32


Oil (number of servings)

1.5 (1.0-2.5)

1.5 (1.0-3.0)

0.63


Grains (number of servings)

3.0 (2.4-4.0)

3.0 (2.0-4.0)

0.62


Fruit (number of servings)

2.5 (0.4-4.5)

1.4 (0.0-3.5)

0.01


Vegetables (number of servings)

1.5 (0.5-3.0)

1.5 (0.5-2.6)

0.8


Legumes (number of servings)

1.0 (0.3-2.0)

1.0 (0.4-1.5)

0.32


Dairy products (number of servings)

1.4 (0.5-2.0)

1.0 (0.5-2.0)

0.64


Meat (number of servings)

1.5 (1.0-2.5)

1.5 (1.0-2.0)

0.72


Sugar (number of servings)

1.0 (0.06-2.0)

1.0 (0.4-2.0)

0.6


Variety

12.0 (10-15)

11.0 (9.0-15)

0.026


BMI = Body Mass Index; TCV = Total Caloric Value; HEI = Healthy Diet Index; LDL-c = Low-Density Lipoprotein cholesterol

Data expressed in mean ± SD or median and interquartile interval

de Oliveira et al. Nutrition Journal 2012 11:13   doi:10.1186/1475-2891-11-13

Open Data