Table 3. Relationship between food group consumption patterns and MetS related risk parameters.

Food group*			Waist	SBP	DBP	TG†	HDL-C	LDL-C†	Glucose†	Insulin†	C-peptide†	IR†	hs-CRP†	IL-6†	TNF-α†
Grains		r	−0.066	0.038	0.004	0.046	0.078	0.083	0.074	0.115	0.071	0.123	−0.016	0.100	0.051
		p	0.321	0.569	0.957	0.489	0.242	0.213	0.269	0.173	0.481	0.144	0.814	0.136	0.451
Meats and fish		r	−0.043	0.011	0.045	−0.014	−0.018	0.119	−0.054	−0.120	−0.133	−0.118	−0.047	−0.008	−0.071
		p	0.519	0.863	0.498	0.831	0.792	0.072	0.413	0.154	0.182	0.161	0.483	0.901	0.294
	High-fat	r	−0.060	−0.027	0.072	−0.042	0.015	0.058	−0.075	−0.087	−0.087	−0.100	0.026	−0.043	0.027
		p	0.365	0.686	0.280	0.529	0.825	0.384	0.259	0.304	0.382	0.236	0.699	0.518	0.693
	Medium-fat	r	0.044	0.076	0.134	−0.043	0.048	0.060	−0.009	−0.033	−0.026	−0.033	0.064	0.051	−0.101
		p	0.506	0.253	0.044	0.523	0.475	0.365	0.897	0.698	0.793	0.699	0.343	0.451	0.131
	Low-fat	r	−0.086	−0.037	−0.072	0.031	−0.077	0.121	−0.052	−0.144	−0.174	−0.134	−0.144	−0.041	−0.038
		p	0.196	0.573	0.276	0.643	0.248	0.069	0.431	0.087	0.081	0.112	0.032	0.545	0.576
Seafoods among the low-fat fish
	Crab, shellfish, oyster, etc.	r	−0.115	−0.048	−0.030	−0.041	0.008	0.180	−0.158	−0.084	−0.100	−0.100	−0.211	−0.155	0.001
		p	0.084	0.473	0.649	0.539	0.907	0.006	0.017	0.320	0.317	0.237	0.002	0.021	0.992
	Anchovy, dried white bait	r	−0.100	−0.073	−0.104	−0.038	0.010	0.090	−0.038	−0.186	−0.170	−0.170	−0.029	−0.061	−0.011
		p	0.133	0.272	0.117	0.568	0.881	0.177	0.569	0.027	0.087	0.044	0.665	0.368	0.865
Vegetables total		r	−0.049	0.064	0.027	−0.056	0.032	0.037	−0.012	−0.076	0.050	−0.073	−0.188	−0.085	−0.086
		p	0.461	0.337	0.684	0.396	0.628	0.574	0.854	0.369	0.620	0.391	0.005	0.207	0.203
Vegetable subgroup
	Green-yellow	r	−0.075	0.051	0.020	−0.057	0.012	0.029	−0.114	−0.170	−0.117	−0.180	−0.162	−0.081	−0.084
		p	0.258	0.443	0.759	0.303	0.853	0.510	0.086	0.043	0.242	0.032	0.015	0.229	0.211
	Young radish, radish leaves	r	−0.090	0.093	0.052	−0.129	0.060	−0.041	−0.048	−0.219	−0.163	−0.213	−0.074	−0.046	0.075
		p	0.175	0.164	0.434	0.052	0.370	0.541	0.475	0.009	0.101	0.011	0.271	0.494	0.264
	Kimchi, diced radish kimchi	r	−0.043	−0.014	0.004	0.040	0.042	0.040	0.032	0.044	0.195	0.046	−0.194	−0.081	−0.163
		p	0.515	0.831	0.957	0.550	0.526	0.553	0.634	0.600	0.049	0.589	0.004	0.228	0.015
Milk products		r	−0.060	0.025	0.015	−0.006	0.046	0.019	−0.047	−0.064	−0.036	−0.076	0.043	−0.022	−0.058
		p	0.370	0.704	0.816	0.933	0.485	0.780	0.482	0.447	0.716	0.366	0.526	0.742	0.389
Fruits		r	−0.126	−0.062	−0.082	−0.122	0.156	−0.127	−0.054	−0.160	−0.098	−0.157	−0.063	−0.082	−0.055
		p	0.057	0.353	0.215	0.065	0.018	0.055	0.417	0.057	0.326	0.062	0.352	0.220	0.415
Sugars: sugar, syrup, candy, chocolate, etc.		r	0.108	0.065	0.004	−0.002	−0.011	0.157	−0.034	0.016	0.027	0.013	0.017	0.029	−0.013
		p	0.104	0.331	0.948	0.980	0.870	0.018	0.614	0.853	0.786	0.878	0.798	0.671	0.849
Fast-foods		r	0.023	0.013	−0.003	−0.004	−0.025	0.141	0.005	−0.002	0.001	−0.007	0.156	0.132	0.043
		p	0.734	0.851	0.960	0.957	0.703	0.033	0.939	0.980	0.988	0.937	0.020	0.050	0.527

Tested by partial correlation analysis adjusted age, sex, total calorie intake, cigarette smoking, and alcohol drinking.

MetS, metabolic syndrome; SBP, systolic blood pressure; DBP, diastolic blood pressure; TG, triglyceride; HDL-C, high-density lipoprotein cholesterol; LDL-C, low-density lipoprotein cholesterol; IR, insulin resistance; hs-CRP, high-sensitivity C-reactive protein; IL-6, interleukin-6; TNF-α, tumor necrosis factor-alpha; r, correlation coefficient.

^*Calculated as sum total of one-serving sized food consumption in each food group per week; ^†Tested after log-transformed.