Table 1. Association of glycated hemoglobin reduction and estimated intake of various food categories.

	B	SE	β	P
Sex	0.065	0.130	0.065	0.621
Age (years)	0.005	0.010	0.103	0.583
Duration of diabetes (years)	0.007	0.009	0.119	0.402
Baseline HbA1c (NGSP)	−0.375	0.120	−0.451	0.005
BMI	0.013	0.018	0.100	0.474
Cereals	0.001	0.001	0.132	0.328
Potatoes and starchy flours	0.002	0.003	0.077	0.592
Sugar and sweeteners	0.013	0.016	0.109	0.414
Beans	0.002	0.001	0.262	0.075
Nuts and seeds	−0.010	0.025	−0.067	0.694
Vegetables	0.000	0.000	0.160	0.391
Fruits	0.000	0.001	0.014	0.940
Mushrooms	0.005	0.007	0.109	0.476
Seaweeds	−0.005	0.024	−0.031	0.842
Fish and seafood	−0.006	0.002	−0.475	0.003
Meats	−0.004	0.002	−0.297	0.077
Eggs	0.001	0.003	0.057	0.720
Milk products	−0.002	0.001	−0.343	0.042
Lipids	0.000	0.016	−0.002	0.990
Snacks	0.004	0.002	0.230	0.104
Beverages	0.000	0.000	−0.120	0.393

Multiple regression analysis regarding changes of glycated hemoglobin (HbA_1c) levels (ΔHbA_1c) by taking into account sex, age, duration of diabetes, body mass index (BMI), baseline HbA_1c (National Glycohemoglobin Standardization Program [NGSP]) and estimated intake of various food categories in 3‐day food records in 72 patients with type 2 diabetes. Statistical calculation was carried out using PASW Statistics 18 (SAS Institute Inc.). B and β denote non‐standardized and standardized regression coefficients, respectively. For analysis of changes of HbA_1c levels, the correlation coefficient squared (R²) was 0.550 and the F‐value with 15 degrees of freedom was 3.499 for a P‐value of 0.003.