Table 2. Baseline categories of participants according to categories of the Diabetes Dietary Score (DDS) in the SUN (“Seguimiento Universidad de Navarra”) cohort, 1999–2014.
| Diabetes Dietary score (DDS) | ||||
|---|---|---|---|---|
| Low (11–24) | Intermediate (25–39) | High (40–60) | p 1 | |
| N | 1180 | 12076 | 3893 | |
| Sex, male (%) | 40.3 | 39.6 | 43.1 | 0.001 |
| Age (y) | 32.1 ± 9.1 2 | 37.8 ± 11.3 | 43.2 ± 12.4 | <0.001 |
| Marital status (married) (%) | 38.7 | 50.9 | 58.6 | <0.001 |
| Years of university education | 4.8 ± 1.3 | 5.1 ± 1.5 | 5.2 ± 1.6 | <0.001 |
| Family history of diabetes (%) | 11.0 | 15.1 | 19.1 | <0.001 |
| Hypertension (%) | 3.3 | 6.8 | 10.7 | <0.001 |
| High blood cholesterol (%) | 8.2 | 16.1 | 24.1 | <0.001 |
| BMI (kg/m2) | 22.7 ± 3.3 | 23.6 ± 3.5 | 23.9 ± 3.5 | <0.001 |
| Smoking (%) | ||||
| Current | 25.3 | 22.5 | 20.0 | <0.001 |
| Former smoker | 18.8 | 27.5 | 40.1 | |
| Alcohol intake (g/d) | 5.0 ± 13.3 | 6.2 ± 10.1 | 8.7 ± 9.4 | <0.001 |
| Physical activity (MET-h/wk) | 18.6 ± 22.3 | 20.5 ± 21.6 | 25.8 ± 24.8 | <0.001 |
| Hours sitting down/d | 5.9 ± 2.0 | 5.7 ± 1.9 | 5.5 ± 2.0 | <0.001 |
| TV watching (h/d) | 4.5 ± 2.8 | 4.7 ± 2.7 | 4.7 ± 2.7 | 0.26 |
| Vegetables (g/d) | 320 ± 208 | 482 ± 297 | 720 ± 38 | <0.001 |
| Fruit (g/d) | 183 ± 141 | 310 ± 271 | 497 ± 342 | <0.001 |
| Legumes (g/d) | 22 ± 16 | 22 ± 18 | 24 ± 18 | <0.001 |
| Cereals (g/d) | 122 ± 83 | 100 ± 73 | 100± 67 | <0.001 |
| Whole bread (g/d) | 1.3 ± 9.1 | 9.4 ± 27 | 28 ± 42 | <0.001 |
| Potatoes (g/d) | 27 ± 29 | 27 ± 29 | 29 ± 31 | <0.01 |
| Nuts (g/d) | 3.4 ± 4.2 | 5.8 ± 8.9 | 13 ± 18 | <0.001 |
| Olive oil (g/d) | 18 ± 15 | 18 ± 15 | 20 ± 15 | <0.001 |
| Meats/meat products (g/d) | 250 ± 85 | 180 ± 73 | 132 ± 67 | <0.001 |
| Animal fats for cooking or as a spread (g/d) | 1.7 ± 3.4 | 1.1 ± 2.7 | 0.7 ± 2.0 | <0.001 |
| Eggs (g/d) | 28 ± 19 | 24 ± 16 | 20 ± 13 | <0.001 |
| Fish and other seafood (g/d) | 84 ± 53 | 94 ± 58 | 114 ± 68 | <0.001 |
| Whole dairy products (g/d) | 360 ± 251 | 204 ± 195 | 116 ± 138 | <0.001 |
| Low-fat dairy products (g/d) | 97 ± 179 | 212 ± 240 | 308 ± 260 | <0.001 |
| Coffee (cups/d) | 0.76 ± 1.1 | 1.16 ± 1.2 | 1.53 ± 1.3 | <0.001 |
| Following a special diet | 2.7 | 6.9 | 14.0 | <0.001 |
| Between-meal snacking | 44.0 | 33.6 | 26.2 | <0.001 |
| Dietary intakes | ||||
| Total energy (kcal/d) | 2703 ± 544 | 2328 ± 616 | 2291 ± 610 | <0.001 |
| Carbohydrate (% of energy) | 41 ± 7.2 | 43 ± 7.3 | 45 ± 7.6 | <0.001 |
| Protein (% of energy) | 17.8 ± 3.2 | 18.2 ± 3.3 | 18.1 ± 3.3 | 0.002 |
| Total fat (% of energy) | 40 ± 6.0 | 37 ± 6.3 | 34 ± 6.6 | <0.001 |
| MUFAs (% of energy) | 17 ± 3.3 | 16 ± 3.7 | 15 ± 3.8 | <0.001 |
| SFAs (% of energy) | 15 ± 3.1 | 13 ± 3.0 | 10 ± 2.8 | <0.001 |
| PUFAs (% of energy) | 5.1 ± 1.5 | 5.2 ± 1.5 | 5.1 ± 1.4 | 0.007 |
| Vitamin C (mg/d) | 187 ± 86 | 258 ± 138 | 374 ± 178 | <0.001 |
| Vitamin D (mcg/d) | 3.5 ± 2.2 | 3.6 ± 2.4 | 4.2 ± 2.8 | <0.001 |
| Iron from heme sources (mg/d) | 16 ± 4 | 16 ± 5 | 19 ± 6 | <0.001 |
| Folate (mcg/d) | 307 ± 108 | 383 ± 158 | 521 ± 194 | <0.001 |
| Dietary fiber (g/d) | 20 ± 7 | 26 ± 11 | 36 ± 14 | <0.001 |
MET: metabolic equivalent task; MUFA: monounsaturated fatty acid; SFA: saturated fatty acid; PUFA: polyunsaturated fatty acid
1 Comparisons of characteristics across categories of the diabetes dietary score were performed by using 1-factor ANOVA for quantitative variables or chi-square tests for categorical variables.
2 Mean ± SD (all such values)