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

Fallah, Zahra; Darand, Mina; Salehi-Abargouei, Amin; Mirzaei, Masoud; Ferns, Gordon A.; Khayyatzadeh, Sayyed Saeid

doi:10.1186/s40795-022-00609-5

BMC Nutrition

Table 2 Metabolic syndrome and its components in categories of dietary habits

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

		Metabolic syndrome (%)	Triglyceride	Fasting blood glucose	Systolic blood pressure	Diastolic blood pressure	High density lipoprotein-cholesterol	Waist circumference
Meal frequency	< 3 meal/day	4	166.10 ± 108.572^a	105.128 ± 37.39	109.01 ± 18.694	67.20 ± 11.294	52.768 ± 10.371	95.18 ± 13.24
	3 meal/day	16.7	165.18 ± 103.392	107.69 ± 42.96	110.93 ± 17.241	68.55 ± 10.850	52.785 ± 12.463	95.68 ± 12.27
	4–6 meal/day	75.8	166.99 ± 104.035	107.24 ± 40.47	109.96 ± 16.748	67.85 ± 10.807	52.672 ± 12.165	96.12 ± 11.26
	> 6 meal/day	3.4	184.07 ± 118.439	114.197 ± 51.42	110.85 ± 17.397	67.44 ± 10.375	51.351 ± 11.764	96.80 ± 11.40
P-value^b		0.115	0.061	0.039	0.108	0.058	0.252	0.172
Fried-food consumption	< 1 time/month	7.8	163.42 ± 90.185	112.83 ± 42.85	112.82 ± 18.004	68.04 ± 10.224	52.975 ± 12.019	97.66 ± 11.88
	1–3 time/month	29.6	889.41 ± 99.165	107.98 ± 41.15	110.05 ± 17.121	68.02 ± 10.668	52.983 ± 12.195	96.64 ± 11.38
	1–3 time/week	50.6	167.37 ± 103.924	106.02 ± 39.41	109.61 ± 16.509	67.92 ± 10.844	52.196 ± 12.015	95.51 ± 11.50
	Daily	11.9	172.18 ± 123.40	109.30 ± 46.64	110.97 ± 17.544	67.69 ± 11.401	53.405 ± 12.719	95.96 ± 11.63
P-value		0.004	0.256	< 0.001	< 0.001	0.846	0.004	< 0.001
Adding salt to prepared meal	No	78.8	165.20 ± 99.092	108.01 ± 41.63	110.74 ± 17.216	68.15 ± 10.865	52.853 ± 12.097	96.87 ± 11.65
	Sometimes	8.8	172.47 ± 113.38	105.60 ± 38.93	109.13 ± 16.431	67.62 ± 10.821	52.260 ± 12.488	95.33 ± 11.53
	Yes	12.4	174.29 ± 125.57	105.44 ± 39.77	107.30 ± 15.315	66.92 ± 10.548	51.616 ± 12.265	94.54 ± 12.09
P-value		< 0.001	0.006	0.051	* < 0.001	0.001	0.003	* < 0.001
barbecued-food consumption	< 1 time/month	39.1	165.34 ± 104.688	109.544 ± 43.143	111.27 ± 15.573	67.73 ± 10.946	53.189 ± 12.103	96.405 ± 11.901
	1–3 time/month	44.5	166.27 ± 101.703	105.666 ± 38.802	109.27 ± 16.538	67.87 ± 10.747	52.429 ± 12.088	95.821 ± 11.357
	> 3 time/month	16.5	173.83 ± 112.22	107.809 ± 42.881	109.94 ± 16.459	68.55 ± 10.761	51.920 ± 12.474	95.26 ± 11.156
P-value		0.002	*0.027	0.001	* < 0.001	0.047	*0.001	0.067
Used oil type	Solid oil	10.26	169.55 ± 98.594	111.463 ± 45.428	111.49 ± 18.201	68.40 ± 10.539	52.932 ± 12.266	95.969 ± 11.895
	Semi solid oil (Margarine)	8.68	152.02 ± 83.708	110.833 ± 49.418	110.26 ± 16.767	67.60 ± 10.640	52.776 ± 11.875	95.808 ± 12.230
	Liquid oil	20.12	168.37 ± 111.740	107.987 ± 40.382	110.92 ± 17.201	68.53 ± 10.794	53.495 ± 12.295	96.311 ± 11.834
	Frying oil	60.92	167.98 ± 105.442	106.241 ± 39.526	109.54 ± 16.683	67.66 ± 10.948	52.316 ± 12.159	95.938 ± 11.262
P-value		0.137	0.001	< 0.001	0.001	0.012	0.005	0.646
Reuse oil number	none	84.36	167.31 ± 101.899	107.387 ± 41.055	110.16 ± 17.038	67.91 ± 10.845	52.537 ± 12.142	95.973 ± 11.440
	once	13.42	165.68 ± 120.829	108.514 ± 43.339	109.95 ± 16.499	67.96 ± 10.807	53.132 ± 12.408	96.379 ± 12.034
	more than twice	2.21	169.93 ± 102.410	103.472 ± 30.464	108.97 ± 15.567	68.29 ± 10.253	52.742 ± 11.480	96.908 ± 11.662
P-value		0.560	0.820	0.262	0.572	0.882	0.285	0.295

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

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