Relationship between dietary variety, adequacy, moderation, and balanced diet and cardiovascular risk factors

BMC Nutrition

Table 4 The associations between the diet quality subscales and cardiovascular diseases risk factors

Parameters	Variety			Adequacy			Moderation			Balanced diet
Parameters	Coefficient Beta	P-value	SEC	Coefficient Beta	P-value	SEC	Coefficient Beta	P-value	SEC	Coefficient Beta	P-value	SEC
BMI (kg/m²)	-	-	-	0.110	0.064	0.090	0.150	0.008	0.070	-	-
Waist circumference (centimeters)	-	-	-	-0.260	< 0.001	0.040	-0.280	< 0.001	0.03	-	-	-
LDL-cholesterol (mg/dl)	-0.22	< 0.001	0.010	-0.160	0.005	0.020	-0.21	< 0.001	0.01	- 0.210	0.001	0.003
Total cholesterol (mg/dl)	-	-	-	- 0.170	0.003	0.010	-0.100	0.075	0.010	0.120	0.052	0.002
Triglyceride (mg/dl)	0.16	0.008	0.004	-	-	-	-	-	-	-	-	-
HDL-cholesterol (mg/dl)	0.19	0.001	.0240	0.110	0.036	0.040	0.150	0.005	0.030	0.140	0.016	0.010

Adjusted for blood pressure, total energy intake, physical activity per week, education level, smoking status, and BMI. BMI was controlled for all covariates, except for BMI. Multiple linear regression model and backward elimination method were used
SEC standard error of coefficients, LDL low density lipoprotein, HDL high density lipoprotein, BMI body mass index

ISSN: 2055-0928