Table 4.
The association of DDS and FQS scores with 8-OHdG level in all participants
| Variables | B | SE | 95% Wald Confidence Interval (Lower, Upper) | P-value* | |
|---|---|---|---|---|---|
| DDS | Model 1 | -1.40 | 0.51 | (-2.41, -0.40) | 0.006 |
| Model 2 | -1.25 | 0.52 | (-2.29, -0.22) | 0.01 | |
| FQS | Model 1 | -0.45 | 0.12 | (-0.69, -0.20) | < 0.001 |
| Model 2 | -0.35 | 0.13 | (-0.62, -0.09) | 0.008 | |
DDS, dietary diversity score; FQS, food quality score
*P-value is based on linear regression analysis using GEE model (with identity link function and exchangeable correlation structure, and study groups were matched for age and BMI)
Model 1: Crude, Model 2: Adjusted for MET
Bold p-value (< 0.05) is considered as statistically significant