Table 5.

Odds ratios (95% confidence interval) of obesity^a according to each standard deviation increase in diet quality index scores from logistic regression analysis

	Model 1b		Model 2c		Model 3d		Model 4e
	OR (95% CI)	P-value	OR (95% CI)	P-value	OR (95% CI)	P-value	OR (95% CI)	P-value
AHEI-2010
Total scoref	0. 63 (0.47, 0.84)	0.002	0.64 (0.46, 0.88)	0.006	0.95 (0.91, 0.99)	0.020	0.95 (0.91, 0.99)	0.018
Red/processed meatsg	0.57 (0.43, 0.76)	< 0.001	0.51 (0.36, 0.73)	< 0.001	0.71 (0.51, 0.99)	0.044	0.66 (0.44, 0.99)	0.042
DQI-I
Total scoreh	0.70 (0.53, 0.93)	0.014	0.68 (0.50. 0.93)	0.017	0.73 (0.53, 1.01)	0.054	0.73 (0.53, 1.00)	0.052
Varietyi	0.65 (0.49, 0.86)	0.003	0.60 (0.44, 0.81)	0.001	0.63 (0.46, 0.86)	0.004	0.62 (0.45, 0.94)	0.003
Moderationj	0.70 (0.53, 0.92)	0.030	0.69 (0.50, 0.95)	0.024	0.99 (0.68, 1.46)	0.977	0.99 (0.68, 1.48)	0.990
DASH score
Total scorek	0.71 (0.54, 0.94)	0.017	0.71 (0.52, 0.97)	0.032	0.83 (0.60, 1.15)	0.266	0.83 (0.60, 1.16)	0.272
Red/processed meatsl	0.52 (0.39, 0.70)	< 0.001	0.46 (0.32, 0.66)	< 0.001	0.57 (0.38, 0.84)	0.005	0.56 (0.38, 0.84)	0.004

^aObesity is defined as body mass index (BMI) ≥30 kg/m²

^bModel 1: crude data

^cModel 2: adjusted for age, sex, education level, employment status, smoking status, alcohol drinking status, duration of diabetes, oral antidiabetic drug use, insulin use, physical activity level

^dModel 3: adjusted for all factors in Model 2, plus total energy intake

^eModel 4: adjust for all factors in Model 3, plus glycated hemoglobin

^f1 SD = 12.0 points

^g1 SD = 2.9 points

^h1 SD = 7.5 points

ⁱ1 SD = 1.6 points

^j1 SD = 4.9 points

^k1 SD = 5.2 points

^l1 SD = 1.4 points

AHEI-2010 Alternate Healthy Eating Index-2010, CI confidence interval, DASH Dietary Approaches to Stop Hypertension score, DQI-I Diet Quality Index-International, OR odds ratio, SD standard deviation