Table 4. Characteristics, dietary and cardiometabolic variables in tertiles of energy-adjusted total bread-rice intake.
| Characteristics | Tertiles of energy-adjusted total bread-rice intake* | Beta | P† | P** | ||
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | ||||
| <117.19 | 117.19–169.31 | >169.31 | ||||
| Age (yr) | 54.9±6.9 | 55.8±8.6‡ | 52.5±7.9‡ | -0.12 | 0.06 | 0.02 |
| BMI (kg/m2) | 29.4±4.7 | 28.9±4.9 | 29.8±5.6 | 0.03 | 0.65 | 0.58 |
| Waist circumference (cm) | 95.9±12.2 | 96.8±12.5 | 97.5±12.5 | 0.05 | 0.45 | 0.75 |
| PAL (MET) | 1.5±0.1 | 1.4±0.2 | 1.4±0.2 | -0.08 | 0.21 | 0.44 |
| Dairy (g/d) | 218.5±110.5 | 232.2±104.7 | 193.4±129.5 | -0.08 | 0.17 | 0.09 |
| Fruits (g/d) | 344.3±153.5‡ | 286.1±100.4‡ | 223.3±100.7‡ | -0.38 | <0.001 | <0.001 |
| Vegetables (g/d) | 210.1±115.9 | 197.6±88.7 | 176.9±95.1 | -0.13 | 0.03 | 0.11 |
| Meat (g/d) | 41.9±20.2 | 40.4±13.8 | 37.8±19.9 | -0.09 | 0.16 | 0.37 |
| Fiber (g/d) | 15.1±4.9‡ | 13.6±3.1‡ | 12.3±2.3‡ | -0.32 | <0.001 | <0.001 |
| FBG (mg/dl) | 162.1±64.3 | 169.5±63.4 | 180.6±70.3 | 0.11 | 0.07 | 0.21 |
| HbA1c (mg/dl) | 7.4±2.1 | 7.5±1.8 | 7.5±1.9 | 0.3 | 0.64 | 0.89 |
| TG (mg/dl) | 158.5±91.2 | 174.5±119.2 | 157.1±76.1 | -0.006 | 0.92 | 0.45 |
| Total cholesterol (mg/dl) | 158.7±35.8 | 173.1±50.1 | 166.1±38.5 | 0.07 | 0.27 | 0.10 |
| LDL—cholesterol (mg/dl) | 84.7±22.2 | 91.5±28.5 | 91.2±26.8 | 0.102 | 0.11 | 0.17 |
| HDL- cholesterol (mg/dl) | 55.5±70.7 | 48.4±11.7 | 48.8±12.7 | -0.06 | 0.31 | 0.48 |
*Quantitative data presented as the percent and mean ± SD in tertiles
**P-value of analysis of variance for quantitative variables
† P -value of linear regression
‡ Bonferroni test showed a significant difference between T1—T3 and T2—T3