Table 4.
Correlation between food groups, healthy eating pattern and BMI, cholesterol and TAG levels at the third year among employees (n 12 636) who participated in a workplace wellness programme intervention for three consecutive years during years 2004 to 2013, Midwest USA
| BMI (kg/m2) | Cholesterol (mg/dl) | TAG (mg/dl) | n | |
|---|---|---|---|---|
| Food groups | ||||
| 1. Grains | −0·032* | −0·054* | −0·012* | 11 671 |
| 2. Vegetables | −0·057* | −0·016NS | −0·062* | 8408 |
| 3. Fruits | −0·071* | −0·026* | −0·052* | 12 057 |
| 4. Dairy | −0·033* | −0·034* | −0·014* | 12 122 |
| 5. Protein | 0·037* | −0·014NS | 0·011* | 12 126 |
| Low added sugar (sweets & desserts) | −0·086* | 0·017NS | −0·064* | 8430 |
| Low fat intake | −0·123* | −0·013NS | −0·047* | 12 432 |
| Healthy eating pattern | ||||
| Low fat v. high fat | −0·199* | −0·030* | −0·106* | 12 423 |
| Whole grains v. refined grains | −0·111* | −0·012NS | −0·079* | 12 312 |
| Plant protein v. animal protein | −0·118* | 0·010NS | −0·039* | 12 369 |
| Intake of dark green vegetables | −0·087* | 0·011NS | −0·055* | 12 343 |
Workplace wellness health risk questionnaires were collected from employees who participated in Nebraska-based workplace wellness programmes across several organizations for three consecutive years during 2004 to 2013. Consumption of food groups was quantified as servings/d in the questionnaires. Pearson’s correlation test was used to compute the P values for the paired data (non-missing pairs). Significance was determined at P<0·001.
*P<0·001.