Table 6:
Multiple test of SIRT1 variants, dietary product and type 2 diabetes mellitus
| Variables | OR | 95.0% C.I. | P |
|---|---|---|---|
| Taste(normal vs others) | 0.35 | 0.21–0.57 | 0.00 |
| Taste(Salt taste vs others) | 0.71 | 0.39–1.31 | 0.27 |
| Vegetables (250g /d vs others) | 0.21 | 0.10–0.44 | 0.00 |
| Vegetables (251–500g/d vs others) | 0.28 | 0.12–0.65 | 0.00 |
| Vegetables (>500g/d vs others) | 1.59 | 0.67–3.74 | 0.29 |
| Animal fat (animal fat vs peanut oil) | 27.91 | 9.24–84.32 | 0.00 |
| Red meat (>40g/d vs ≤40g/d) | 2.89 | 1.38–6.07 | 0.00 |
| White meat (>40g/d vs ≤40g/d) | 0.51 | 0.32–0.83 | 0.01 |
| Salt food (>30g/d vs ≤30g/d) | 2.73 | 1.61–4.64 | 0.00 |
| Pickled food (>3 times /w vs ≤3 times/w) | 0.16 | 0.08–0.33 | 0.00 |
| Peppery food (>3 times /w vs ≤3 times/w) | 0.26 | 0.09–0.75 | 0.01 |
| Milk(>200ml/d vs ≤200ml/d) | 0.51 | 0.29–0.88 | 0.02 |
| Soy(>200ml/d vs ≤200ml/d) | 0.43 | 0.26–0.74 | 0.00 |
| BMI(≥23kg/m2 vs <23kg/ m2) | 3.47 | 2.28–5.28 | 0.00 |
| rs4746720(TT+CC vs CT) | 1.61 | 1.06–2.44 | 0.03 |