Table 3.

Association analysis results between vitamin D levels and consumption of 24 food groups in ALL, MILD, and OVERT patients with HT.

Food groups	ALL					MILD					OVERT
	(N = 459)					(N = 240)					(N = 219)
	β	SE	p	95.0% CI		β	SE	p	95.0% CI		β	SE	p	95.0% CI
				Lower	Upper				Lower	Upper				Lower	Upper
Coffee	−0.433	0.154	0.005	−0.736	−0.131	−0.211	0.239	0.379	−0.685	0.262	−0.620	0.229	0.008	−1.074	−0.166
Vegetables	0.182	0.077	0.019	0.030	0.333	0.078	0.117	0.508	−0.154	0.309	0.311	0.117	0.009	0.079	0.543
Sweets	−0.195	0.092	0.034	−0.375	−0.015	−0.015	0.127	0.905	−0.266	0.236	−0.431	0.154	0.006	−0.735	−0.126
Plant oil	0.265	0.140	0.060	−0.011	0.540	0.169	0.206	0.413	−0.239	0.577	0.294	0.211	0.167	−0.125	0.713
Milk and milk products	0.145	0.083	0.081	−0.018	0.307	0.174	0.110	0.116	−0.044	0.392	0.035	0.143	0.806	−0.248	0.318
Non-alcoholic drinks	0.333	0.196	0.091	−0.053	0.720	0.529	0.308	0.088	−0.081	1.138	0.329	0.275	0.235	−0.217	0.875
Refined grains	−0.185	0.127	0.147	−0.436	0.065	−0.133	0.185	0.472	−0.499	0.232	−0.123	0.191	0.523	−0.502	0.257
Nuts	0.334	0.246	0.176	−0.151	0.818	0.606	0.380	0.113	−0.146	1.358	0.447	0.368	0.227	−0.282	1.175
Liquor	0.191	0.162	0.239	−0.128	0.511	0.042	0.259	0.871	−0.470	0.555	0.374	0.250	0.137	−0.121	0.870
White meat	−0.274	0.235	0.245	−0.736	0.189	0.357	0.402	0.377	−0.439	1.153	−0.544	0.335	0.107	−1.207	0.119
Jam, Marmalade	0.328	0.288	0.255	−0.239	0.895	0.489	0.449	0.278	−0.400	1.378	0.194	0.423	0.648	−0.645	1.032
Seafood	−0.541	0.529	0.307	−1.582	0.500	0.120	1.071	0.911	−1.999	2.239	−0.281	0.760	0.713	−1.788	1.227
Tea	−0.160	0.169	0.346	−0.494	0.174	−0.245	0.243	0.316	−0.727	0.236	0.029	0.252	0.909	−0.470	0.528
Oily fish	0.743	0.802	0.355	−0.835	2.322	2.067	1.347	0.127	−0.598	4.732	−0.077	1.113	0.945	−2.284	2.130
Processed meat	0.157	0.187	0.400	−0.210	0.524	0.146	0.272	0.593	−0.392	0.683	0.434	0.306	0.158	−0.172	1.040
Potatoes	0.186	0.225	0.409	−0.257	0.629	0.156	0.341	0.649	−0.519	0.831	0.239	0.319	0.456	−0.394	0.871
Salty snacks	0.232	0.310	0.454	−0.378	0.842	−0.169	0.457	0.712	−1.074	0.736	0.386	0.503	0.445	−0.612	1.383
Animal fat	−0.172	0.274	0.529	−0.712	0.367	−0.043	0.512	0.932	−1.056	0.969	−0.331	0.331	0.320	−0.988	0.326
Whole grains	−0.113	0.185	0.541	−0.478	0.251	−0.393	0.282	0.167	−0.951	0.166	0.148	0.299	0.622	−0.445	0.741
White fish	−0.398	0.656	0.545	−1.689	0.894	0.092	1.090	0.933	−2.065	2.248	−0.721	0.944	0.446	−2.593	1.150
Eggs	−0.174	0.302	0.564	−0.769	0.420	−0.013	0.441	0.977	−0.884	0.859	−0.428	0.508	0.401	−1.435	0.579
Olive oil	0.036	0.156	0.817	−0.271	0.343	0.047	0.232	0.840	−0.412	0.505	−0.163	0.229	0.478	−0.618	0.291
Red meat	−0.038	0.251	0.880	−0.533	0.457	−0.044	0.401	0.914	−0.837	0.750	−0.196	0.356	0.582	−0.901	0.509
Fruits	0.021	0.146	0.888	−0.267	0.308	0.179	0.217	0.410	−0.250	0.608	−0.136	0.207	0.513	−0.546	0.274

Linear regression model with vitamin D level as the dependent variable and 24 food groups as independent variables. Age, sex, score of physical activity during every day’s work, score of engagement in any sport activity, BMI, smoking status and seasonality of blood sampling were included as covariates in each model. In the group comprising ALL HT patients and subgroup of OVERT patients with HT, LT4 therapy status was used as an additional covariate. Food groups are ordered from the lowest to the highest value of p in ALL HT patients. Significant p-values are shaded in grey, whereas effect sizes of the significant food groups in ALL and OVERT patients are shown in bold. β, effect size; SE, standard error; CI, Confidence Interval for β.