Table 2.

Hazard ratio (HR) and 95 % CI for development of metabolic syndrome based on dietary habits in the total population of the Yazd Healthy Heart Project, Iran

	Crude		Adjusted (model I)*		Adjusted (model II)†
Risk factor	HR	95 % CI	HR	95 % CI	HR	95 % CI
Weight-control programme (no)	1·18	0·97, 1·44	1·07	0·87, 1·31	1·57	1·06, 2·35
Being on a special diet (no)	0·76	0·62, 0·93	0·83	0·67, 1·02	0·59	0·40, 0·86
Eating salad (no)	1·25	1·01, 1·56	1·17	0·94, 1·46	1·91	1·22, 3·00
Consuming mayonnaise (yes)	0·88	0·71, 1·09	0·96	0·77, 1·20	0·88	0·58, 1·34
Salt intake with food when eating (yes)	1·05	0·87, 1·28	1·21	0·98, 1·49	1·57	1·06, 2·33
Remove poultry skin (no)	0·82	0·58, 1·15	0·83	0·59, 1·19	0·66	0·38, 1·14
High-fat dairy (yes)	1·08	0·88, 1·34	1·07	0·87, 1·34	0·80	0·54, 1·19
Attention to food labels (no)	0·99	0·82, 1·19	0·90	0·73, 1·08	0·93	0·64, 1·38
Eating food out of home (yes)	0·97	0·80, 1·19	1·11	0·90, 1·37	1·09	0·75, 1·59
Canned food (yes)	1·08	0·63, 1·86	1·13	0·66, 1·94	1·41	0·34, 5·86
Fast food (yes)	0·80	0·62, 1·02	0·98	0·74, 1·30	1·30	0·76, 2·22
Foods prepared in restaurant (yes)	0·53	0·37, 0·87	0·59	0·40, 0·89	0·39	0·21, 0·76
Fried food (yes)	0·74	0·60, 0·90	0·80	0·66, 0·99	0·86	0·58, 1·28
Roasted food (yes)	0·86	0·46, 1·61	0·98	0·52, 1·84	0·74	0·23, 2·38
Boiled food (no)	0·74	0·61, 0·90	0·82	0·67, 1·00	0·84	0·57, 1·24
High-fat meat (yes)	1·09	0·88, 1·36	1·14	0·91, 1·42	0·98	0·63, 1·53
Special measuring cup for adding oil (no)	1·15	0·94, 1·40	1·22	1·00, 1·49	1·10	0·72, 1·70
Special measuring cup for adding salt (no)	1·23	0·99, 1·50	1·27	1·03, 1·56	1·30	0·84, 2·05

^*Model I: adjusted for age and sex.

^†Model II: adjusted for age, sex, smoking, economic status, physical activity and education.