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Table 1 General characteristics of study participants according to categories of dietary habits

From: The association between dietary habits and metabolic syndrome: findings from the Shahedieh-cohort study

 

Age

Sex

(Male)

Physical activity

Body mass index

Wealth score index

Cardiovascular Diseases (%)

Liver diseases (%)

Meal frequency

<  3 meal/day

48.39 ± 9.87a

182 (49.1)

41.23 ± 8.04

28.24 ± 5.55

−0.404 ± 1.015

23.9

13.9

3 meal/day

48.82 ± 1.11

801 (53.3)

41.23 ± 7.78

28.29 ± 5.21

−0.201 ± 1.060

25.2

14.7

4–6 meal/day

48.16 ± 9.46

3535 (50.7)

41.03 ± 7.10

28.41 ± 4.71

0.072 ± 0.964

24.1

15.5

>  6 meal/day

48.44

144 (54.8)

41.86 ± 7.62

28.41 ± 4.68

0.150 ± 0.970

26

15.5

P-valueb

0.109

0.155

0.239

0.781

< 0.001

0.725

0.752

Fried-food consumption

<  1 time/month

54.41 ± 9.65

247 (43.3)

40.22 ± 7.66

28.86 ± 5.08

−0.533 ± 1.088

43

19.2

1–3 time/month

49.26 ± 9.65

1322 (49.6)

40.91 ± 7.49

28.47 ± 4.4.80

−0.008 ± 0.983

26.4

17.4

1–3 time/week

47.17 ± 9.26

2550 (53.8)

41.24 ± 7.22

28.25 ± 4.80

0.094 ± 0.973

21.6

14.2

Daily

47.56 ± 9.15

543 (48.1)

41.33 ± 6.70

28.50 ± 4.90

−0.026 ± 0.942

21.6

13.3

P-value

* < 0.001

< 0.001

0.004

0.014

* < 0.001

< 0.001

< 0.001

Adding salt to prepared meal

No

48.73 ± 9.68

3365 (48.1)

40.95 ± 7.13

28.55 ± 4.82

−0.012 ± 0.998

27.3

15.7

Sometimes

47.27 ± 9.26

502 (58.6)

41.51 ± 7.17

28.14 ± 4.75

0.036 ± 0.984

16

14

Yes

46.50 ± 9.06

795 (63.2)

41.58 ± 8.07

27.62 ± 4.89

−0.020 ± 0.959

13.8

13.9

P-value

* < 0.001

< 0.001

0.004

< 0.001

0.402

< 0.001

0.133

barbecued -food consumption

<  1 time/month

50.49 ± 10.03

1450 (43.5)

40.82 ± 7.15

28.61 ± 4.99

−0.345 ± 0.984

29.9

14.7

1–3 time/month

47.03 ± 8.98

2308 (53.6)

41.34 ± 7.35

28.25 ± 4.76

0.180 ± 0.918

20.6

15.8

>  3 time/month

46.95 ± 9.43

904 (61.4)

40.98 ± 7.30

28.26 ± 4.66

0.317 ± 0.979

22.5

15.4

P-value

* < 0.001

< 0.001

0.007

0.003

* < 0.001

< 0.001

0.384

Used oil type

Solid oil

50.35 ± 10.18

442 (48.9)

41.37 ± 7.76

28.21 ± 4.75

−0.271 ± 0.966

25.1

13.7

Semi solid oil

(Margarine)

49.17 ± 10.02

370 (48.5)

41.38 ± 7.03

28.03 ± 5.16

−0.281 ± 0.979

24.4

12.8

Liquid oil

48.34 ± 9.57

888 (50.2)

41.02 ± 7.37

28.71 ± 5.01

0.001 ± 1.031

26.2

18.2

Frying oil

47.67 ± 9.33

2792 (52.2)

41.04 ± 7.25

28.33 ± 4.75

0.087 ± 0.957

22.9

14.6

P-value

< 0.001

0.071

0.412

0.003

* < 0.001

0.028

< 0.001

Reuse oil number

none

48.31 ± 9.65

3955 (51.6)

41.16 ± 7.29

28.33 ± 4.81

0.025 ± 0.989

24.4

15.6

once

48.23 ± 9.28

602 (49.3)

40.83 ± 7.10

28.60 ± 4.94

−0.088 ± 0.987

23.6

13.8

more than twice

47.39 ± 9.15

96 (48.2)

40.29 ± 7.03

29.00 ± 4.93

0.080 ± 1.087

23.8

15.8

P-value

0.398

0.225

0.091

0.041

0.001

0.836

0.258

  1. *P-value after Posthoc Tukey analysis remained significant
  2. aMean ± standard deviation (SD)
  3. bOne-Way Anova for quantitative variables and chi-square test for qualitative variables