Table 3.
Multivariate adjusted odds ratio (95% CI) for MetS across tertiles consumption of total energy-adjusted nuts and various types per se at baseline examination (2006–2008): Tehran Lipid and Glucose Study.
| Tertiles | p for Trend a | Servings per Week | |||
|---|---|---|---|---|---|
| 1 | 2 | 3 | |||
| Total nuts | |||||
| Median intake (servings/week) | 0.57 | 2.08 | 7.93 | ||
| Median (IQR) intake (g/week) | 1.56 (0.66–2.80) | 3.42 (2.28–5.52) | 8.66 (5.33–15.76) | ||
| Range of intake (servings/week) | ≤1 | 2–4 | ≥5 | ||
| Model 1 | 1 | 0.88 (0.64–1.21) | 0.55 (0.39–0.77) | 0.002 | 0.95 (0.94–0.99) |
| Model 2 | 1 | 0.90 (0.68–1.29) | 0.58 (0.42–0.81) | 0.01 | 0.97 (0.94–1.05) |
| Model 3 | 1 | 0.94 (0.75–1.35) | 0.62 (0.45–0.86) | 0.01 | 1.02 (0.95–1.12) |
| Model 4 | 1 | 0.97 (0.78–1.36) | 0.68 (0.44–0.91) | 0.03 | 1.04 (0.98–0.14) |
| Walnuts | |||||
| Median intake (servings/week) | 0.19 | 0.95 | 4.83 | ||
| Median (IQR) intake (g/week) | 0.61 (0.05–0.83) | 3.12 (1.31–7.98) | 5.45 (2.69–9.16) | ||
| Range of intake (servings/week) | ≤0.5 | 0.5–1.4 | ≥1.5 | ||
| Model 1 | 1 | 0.87 (0.63–1.18) | 0.61 (0.44–0.86) | 0.02 | 0.92 (0.87–0.95) |
| Model 2 | 1 | 0.89 (0.69–1.20) | 0.64 (0.47–0.89) | 0.02 | 0.93 (0.90–0.95) |
| Model 3 | 1 | 0.91 (0.75–1.26) | 0.70 (0.49–0.94) | 0.03 | 0.94 (0.91–0.98) |
| Model 4 | 1 | 0.94 (0.79–1.32) | 0.75 (0.53–0.98) | 0.05 | 0.97 (0.93–0.99) |
| Almonds | |||||
| Median intake (servings/week) | 0.01 | 0.09 | 0.46 | ||
| Median (IQR) intake (g/week) | 0.05 (0.03–0.14) | 0.29 (0.05–0.41) | 0.38 (0.05–1.53) | ||
| Range of intake (servings/week) | ≤0.01 | 0.02–0.03 | ≥0.04 | ||
| Model 1 | 1 | 0.95 (0.68–1.32) | 0.72 (0.53–1.33) | 0.20 | 1.02 (0.87–1.15) |
| Model 2 | 1 | 1.08 (0.74–1.57) | 0.79 (0.54–1.14) | 0.14 | 1.02 (0.88–1.15) |
| Model 3 | 1 | 1.11 (0.76–1.61) | 0.79 (0.55–1.16) | 0.14 | 1.03 (0.89–1.20) |
| Model 4 | 1 | 1.13 (0.76–1.69) | 0.81 (0.57–1.14) | 0.25 | 1.04 (0.91–1.22) |
| Hazelnuts | |||||
| Median intake (servings/week) | 0.01 | 0.05 | 0.23 | ||
| Median (IQR) intake (g/week) | 0.05 (0.02–0.09) | 0.13 (0.02–0.63) | 0.13 (0.08–0.63) | ||
| Range of intake (servings/week) | 00 | 0.01–0.03 | ≥0.04 | ||
| Model 1 | 1 | 0.73 (0.53–1.03) | 0.90 (0.65–1.23) | 0.28 | 1.09 (0.92–1.29) |
| Model 2 | 1 | 0.89 (0.61–1.29) | 1.15 (0.81–1.63) | 0.27 | 1.06 (0.89–1.27) |
| Model 3 | 1 | 0.91 (0.63–1.33) | 1.17 (0.81–1.69) | 0.25 | 1.06 (0.89–1.27) |
| Model 4 | 1 | 0.96 (0.65–1.43) | 1.23 (0.84–1.80) | 0.21 | 1.07 (0.88–1.30) |
| Peanuts | |||||
| Median intake (servings/week) | 0.00 | 0.06 | 0.46 | ||
| Median (IQR) intake (g/week) | 0.07 (0.03–0.22) | 0.49 (0.05–0.53) | 0.49 (0.08–1.39) | ||
| Range of intake (servings/week) | 00 | 0.01–0.03 | ≥0.04 | ||
| Model 1 | 1 | 0.95 (0.67–1.34) | 0.90 (0.65–1.23) | 0.80 | 0.97 (0.86–1.10) |
| Model 2 | 1 | 1.04 (0.71–1.52) | 1.03 (0.72–1.47) | 0.90 | 0.98 (0.87–1.10) |
| Model 3 | 1 | 1.06 (0.72–1.55) | 1.04 (0.72–1.50) | 0.89 | 1.01 (0.90–1.13) |
| Model 4 | 1 | 1.15 (0.77–1.72) | 1.04 (0.75–1.53) | 0.94 | 1.00 (0.94–1.14) |
| Pistachios | |||||
| Median intake (servings/week) | 0.00 | 0.03 | 0.14 | ||
| Median (IQR) intake (g/week) | 0.09 (0.03–0.24) | 0.15 (0.09–0.70) | 0.73 (0.23–2.21) | ||
| Range of intake (servings/week) | ≤0.03 | 0.04–0.07 | ≥0.08 | ||
| Model 1 | 1 | 0.77 (0.55–1.08) | 1.02 (0.74–1.40) | 0.20 | 0.90 (0.50–1.64) |
| Model 2 | 1 | 0.82 (0.56–1.20) | 1.10 (0.84–1.70) | 0.25 | 0.97 (0.54–1.75) |
| Model 3 | 1 | 0.83 (0.58–1.21) | 1.20 (0.89–1.74) | 0.23 | 1.01 (0.56–1.80) |
| Model 4 | 1 | 0.85 (0.59–1.27) | 1.24 (0.94–1.83) | 0.32 | 1.11 (0.66–1.89) |
IQR, interquartile range; a The median intake of each tertile category was assigned and then these quartile median variables were included as a continuous variable in logistic regression. Model 1 was crude. Model 2 was adjusted for family history of diabetes, age, gender, smoking, physical activity, fasting serum glucose at baseline, serum HDL cholesterol at baseline. Model 3 was additionally adjusted for total energy intake, total fiber, percent of protein, percent of carbohydrates, percent of total fat, cholesterol intake, fruit, vegetables and dairy products. Model 4 was additionally adjusted for body mass index.