Table 4. Association between sweet taste preference and risk of lipid abnormalities.
| Non-preferred | Preferred | P | |
|---|---|---|---|
| (n = 2,399) | (n = 1,210) | ||
| Hypercholesterolemia | |||
| Prevalence (%) | 16.8 | 22.3 | < 0.0001 |
| Crude OR (95% CI) | 1.0 | 1.42 (1.19–1.68) | |
| Adjusted OR (95% CI) | 1.0 | 1.21 (1.01–1.45) | |
| Hypo-HDL cholesterolemia | |||
| Prevalence (%) | 14.8 | 16.3 | 0.243 |
| Crude OR (95% CI) | 1.0 | 1.12 (0.93–1.35) | |
| Adjusted OR (95% CI) | 1.0 | 1.02 (0.84–1.24) | |
| Hyper-LDL cholesterolemia | |||
| Prevalence (%) | 15.1 | 21.0 | < 0.0001 |
| Crude OR (95% CI) | 1.0 | 1.49 (1.25–1.78) | |
| Adjusted OR (95% CI) | 1.0 | 1.33 (1.11–1.60) | |
| Hypertriglycemia | |||
| Prevalence (%) | 13.9 | 15.3 | 0.269 |
| Crude OR (95% CI) | 1.0 | 1.12 (0.92–1.36) | |
| Adjusted OR (95% CI) | 1.0 | 0.99 (0.80–1.21) |
OR = odds ratio; CI = confidence interval; HDL = high density lipoprotein; LDL = low density lipoprotein. OR (95% CI) was conducted by logistic regression model. Adjusted OR (95% CI) was obtained after adjustment for age, BMI, exercise, alcohol drinking, smoking, education, and total energy intake.