Table 4. The association between diet intakes and triglycerides, HDL-C and LDL-C concentrations stratified by genetic risk scores. a .
| GRS for triglycerides b | GRS for HDL-C | GRS for LDL-C | ||||
|---|---|---|---|---|---|---|
| Low | High | Low | High | Low | High | |
| Carbohydrates | 0.012 c (-0.004, 0.028) | 0.023(0.003, 0.042) | -0.029(-0.040, -0.019) | -0.021(-0.030, -0.011) | -0.025(-0.053, 0.005) | <0.001(-0.031, 0.031) |
| P-interaction = 0.82 | P-interaction = 0.73 | P-interaction = 0.48 | ||||
| Sucrose | 0.024(0.008, 0.040) | 0.025(0.006, 0.045) | -0.030(-0.040, -0.020) | -0.017(-0.026, -0.008) | 0.010(-0.019, 0.038) | 0.008(-0.022, 0.038) |
| P-interaction = 0.42 | P-interaction = 0.52 | P-interaction = 0.52 | ||||
| Fiber | -0.004(-0.020, 0.012) | -0.016(-0.035, 0.004) | 0.004(-0.006, 0.014) | -0.005(-0.014, 0.005) | -0.025(-0.054, 0.004) | 0.005(-0.025, 0.036) |
| P-interaction = 0.86 | P-interaction = 0.66 | P-interaction = 0.27 | ||||
| Vegetables | -0.011(-0.026, 0.005) | -0.004(-0.023, 0.014) | 0.005(-0.005, 0.014) | 0.011(0.020, 0.020) | -0.002(-0.030, 0.026) | 0.013(-0.016, 0.042) |
| P-interaction = 0.93 | P-interaction = 0.97 | P-interaction = 0.89 | ||||
| Fruits and berries | -0.005(-0.021, 0.011) | 0.002(-0.021, 0.017) | 0.001(-0.009, 0.012) | -0.004(-0.013, 0.005) | -0.023(-0.052, 0.005) | 0.012(-0.019, 0.043) |
| P-interaction = 0.60 | P-interaction = 0.83 | P-interaction = 0.54 | ||||
| Juice | 0.009(-0.010, 0.027) | -0.012(-0.034, 0.011) | <0.001(-0.012, 0.011) | -0.006(-0.017, 0.005) | 0.014(-0.019, 0.047) | 0.005(-0.030, 0.040) |
| P-interaction = 0.40 | P-interaction = 0.13 | P-interaction = 0.63 | ||||
| Potatoes | 0.005(-0.011, 0.020) | 0.010(-0.008, 0.029) | -0.011(-0.021, -0.001) | 0.003(-0.006, 0.012) | -0.001(-0.029, 0.026) | -0.003(-0.032, 0.026) |
| P-interaction = 0.24 | P-interaction = 0.02 | P-interaction = 0.51 | ||||
| Whole grains | -0.006(-0.021, 0.009) | -0.010(-0.028, 0.009) | 0.008(-0.002, 0.018) | -0.006(-0.015, 0.003) | 0.006(-0.020, 0.033) | <0.001(-0.030, 0.029) |
| P-interaction = 0.54 | P-interaction = 0.08 | P-interaction = 0.82 | ||||
| Refined grains | -0.002(-0.017, 0.013) | <0.001(-0.019, 0.018) | -0.002(-0.012, 0.008) | 0.001(-0.007, 0.010) | -0.021(-0.049, 0.007) | 0.005(-0.023, 0.033) |
| P-interaction = 0.86 | P-interaction = 0.65 | P-interaction = 0.19 | ||||
| Cookies and cakes | 0.002(-0.014, 0.017) | 0.003(-0.017, 0.022) | -0.014(-0.024, -0.003) | -0.005(-0.014, 0.004) | 0.034(0.005, 0.063) | 0.016(-0.014, 0.046) |
| P-interaction = 0.91 | P-interaction = 0.74 | P-interaction = 0.87 | ||||
| Sugar and sweets | 0.017(0.001, 0.032) | 0.016(-0.003, 0.035) | -0.017(-0.027, -0.007) | -0.013(-0.022, -0.004) | 0.005(-0.023, 0.033) | -0.018(-0.048, 0.012) |
| P-interaction = 0.41 | P-interaction = 0.39 | P-interaction = 0.93 | ||||
| Sugar-sweetened beverages | 0.028(0.009, 0.047) | 0.039(0.016, 0.062) | -0.022(-0.035, -0.010) | -0.012(-0.023, -0.001) | 0.026(-0.008, 0.059) | 0.033(-0.003, 0.069) |
| P-interaction = 0.75 | P-interaction = 0.39 | P-interaction = 0.51 | ||||
aAdjusted for age, sex, season, energy intake, BMI, smoking, alcohol consumption, leisure-time physical activity, education, and use of lipid-lowering therapies.
bGenetic risk scores were split by the median value. The interactions were examined with continuous variables of diet categories and genetic risk scores.
cBeta (β, regression coefficient) represents the mean change in biological risk marker for each increase in intake category.