Table 2

Odds ratio for MS according to dietary intake.

MS

Odds ratio (95% CI)

Odds ratio (95% CI)

Model 1

Model 2

%Carbohydrate (< 50 vs > 60%)

1.6 (0.72-3.57)

0.64 (0.28-1.45)

%Carbohydrate (50-60 vs > 60%)

1.2 (0.52-2.8)

0.65 (0.27-1.59)

%Protein (≤ 15 vs > 15)

0.6 (0.31-1.15)

1.59 (0.80-3.14)

%Total lipid (≤ 35 vs > 35)

0.92 (0.49-1.7)

0.91 (0.48-1.72)

%Saturated lipid (> 10% vs ≤ 10%)

0.62 (0.34-1.17)

2.0 (1.04-3.84)*

%Polyunsaturated lipid (≤ 10% vs > 10%)

1.22 (0.66-2.27)

1.25 (0.66-2.39)

Cholesterol (≤ 300 mg vs > 300 mg)

0.91 (0.38-2.19)

0.69 (0.25-1.91)

Fibers (≥ 20 g vs < 20 g)

0.75 (0.38-1.46)

0.67 (0.32-1.38)

HEI (good vs. bad)

0.91 (0.27-3.07)

0.88 (0.24-3.19)

Oil servings (≤ 2 vs > 2)

1.3 (0.73-2.34)

1.18 (0.60-2.32)

Grains servings (≥ 5 vs < 5)

1.15 (0.54-2.47)

1.40 (0.58-1.41)

Fruit servings (≥ 3 vs < 3)

0.53 (0.29-0.97)*

0.52 (0.28-0.98)*

Vegetable servings (≥ 4 vs < 4)

1.0 (0.24-4.17)

0.97 (0.22-4.27)

Legume servings (≥ 1 vs < 1)

0.67 (0.39-1.17)

0.69 (0.39-1.24)

Dairy product servings (≥ 3 vs < 3)

1.45 (0.60-3.44)

1.6 (0.64-4.03)

Meat servings (≤ 2 vs > 2)

1.24 (0.65-2.38)

1.22 (0.58-2.55)

Sugar servings (≤ 2 vs > 2)

1.01 (0.52-1.96)

0.82 (0.38-1.78)

Dietary variety (≥ 8 vs < 8)

0.41 (0.18-0.91)*

0.31 (0.12-0.79)*

Model 1: Adjusted for gender and age

Model 2: Model1+ BMI and TCV

*p < 0.05

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