Table 2.
Characteristics and relative abundance of food group consumption of the study population according to dietary patterns.
| Parameter | Dietary pattern 1 | Dietary pattern 2 | Dietary pattern 3 | p-value |
|---|---|---|---|---|
| n = 58 | n = 70 | n = 141 | ||
| Clinical groups, n. (%) | <0.001 | |||
| Non-TB/non-dysglycemia | 0 (0) | 61 (87.1) | 24 (17.0) | |
| Dysglycemia | 3 (5.2) | 9 (12.9) | 36 (25.5) | |
| TB | 2 (3.4) | 0 (0.00) | 72 (51.1) | |
| TB–dysglycemia | 53 (91.4) | 0 (0.00) | 9 (6.4) | |
| Age (years), median (IQR) | 44.6 (28.4–54) | 36.5 (24–51.2) | 28.9 (22.5–43.8) | <0.001 |
| Male, n. (%) | 36 (62.1) | 28 (40) | 73 (51.8) | 0.002 |
| Illiteracy, n. (%) | 6 (10.3) | 13 (18.6) | 40 (28.4) | 0.002 |
| Prior TB, n. (%) | 12 (20.7) | 8 (11.4) | 17 (12.1) | 0.571 |
| Smoking, n. (%) | 11 (19.3) | 10 (14.3) | 27 (19.1) | 0.411 |
| Passive smoking, n. (%) | 6 (10.5) | 10 (14.3) | 15 (9.9) | 0.557 |
| Cannabis use, n. (%) | 7 (12.3) | 1 (1.4) | 10 (10.6) | 0.008 |
| Illicit drug use, n. (%) | 8 (14) | 0 (0.00) | 10 (7.1) | 0.005 |
| Alcohol use, n. (%) | 30 (52.6) | 26 (37.1) | 62 (44) | 0.005 |
| Anemia, n. (%) | 46 (79.3) | 23 (32.9) | 72 (51.4) | <0.001 |
| BMI (kg/m2), median (IQR) | 23.8 (21.9–26.5) | 27.7 (26–30.3) | 23.5 (20.9–27.2) | <0.001 |
| Waist (cm), median (IQR) | 86.0 (78–91) | 92 (87–100) | 83 (76–91) | <0.001 |
| Hb (g/dL), median (IQR) | 11.7 (10.3–13.1) | 13.3 (12.7–14.4) | 12.8 (11.7–13.9) | 0.014 |
| FPG (g/dL), median (IQR) | 104.2 (99.3–150.4) | 92.2 (89–96.3) | 92.5 (87.5–100.2) | <0.001 |
| HbA1c (%), median (IQR) | 5.6 (5.1–6.8) | 5 (4.6–5.3) | 5 (4.7–5.3) | <0.001 |
| Relative abundance by food group (%) | ||||
| Rice and cereals | 139 (69.3–213) | 34.7 (34.7–61.3) | 18.0 (12.7–213) | <0.001 |
| Tubers | 0.52 (0.48–0.56) | 0.47 (0.42–0.49) | 0.41 (0.37–0.45) | <0.001 |
| Milk and dairy | 0.03 (0.01–0.04) | 0.02 (0.03–0.08) | 0.16 (0.01–0.17) | <0.001 |
| Fruits and vegetables | 0.11 (0.09–0.23) | 0.28 (0.16–0.29) | 0.14 (0.13–0.19) | <0.001 |
| Legumes | 0.02 (0.01–0.02) | 0.10 (0.03–0.05) | 0.03 (0.01–0.05) | <0.001 |
| Meat | 0.03 (0.01–0.04) | 0.06 (0.01–0.08) | 0.04 (0.02–0.06) | <0.001 |
| Fast food | 0.22 (0.03–0.29) | 0.09 (0.03–0.11) | 0.05 (0.02–0.21) | <0.001 |
| Sweetened beverages | 0.13 (0.01–0.17) | 0.03 (0.01–0.08) | 0.04 (0.02–0.15) | <0.001 |
| Sugar and sweets | 0.32 (0.01–0.02) | 0.05 (0.01–0.07) | 0.04 (0.01–0.08) | <0.001 |
| Oils | 0.04 (0.00–0.06) | 0.01 (0.00–0.01) | 0.01 (0.00–0.01) | <0.001 |
The data presented in the continuous variables (represented median and interquartile range [IQR]) between food groups were compared using the Kruskal–Wallis test with Dunn’s multiple comparisons post-test. P-values were adjusted for multiple measurements using the Holm–Bonferroni method. TB, tuberculosis; BMI, body mass index; Hb, hemoglobin; HbA1c, glycated hemoglobin. Bold values indicates statistical significance.