TABLE 1.
Baseline characteristics of participants in the Swedish Västerbotten Intervention Programme who were included in the nested case-control study of incident type 2 diabetes1
| Characteristic | Cases (n = 421) | Controls (n = 421) | P |
|---|---|---|---|
| Men2, % | 46.5 | 46.5 | |
| Age2, y | 50.4 ± 7.9 | 50.4 ± 7.9 | |
| BMI, kg/m2 | 29.7 ± 4.72 | 25.5 ± 3.8 | <0.001 |
| Fasting plasma glucose, mmol/L | 6.1 ± 0.9 | 5.5 ± 1.2 | <0.001 |
| 2-h plasma glucose, mmol/L | 8.4 ± 2.8 | 6.5 ± 1.6 | <0.001 |
| Triglycerides, mmol/L | 2.0 ± 1.3 | 1.3 ± 0.7 | <0.001 |
| Total cholesterol, mmol/L | 5.9 ± 1.3 | 5.7 ± 1.1 | 0.005 |
| Systolic blood pressure, mm Hg | 138.9 ± 17.8 | 128.1 ± 16.7 | <0.001 |
| Diastolic blood pressure, mm Hg | 85.1 ± 10.4 | 79.4 ± 9.7 | <0.001 |
| Total caloric intake, kcal/d | 1742.5 ± 617.5 | 1745.8 ± 622.7 | 0.58 |
| Smoking status, % | 0.03 | ||
| Smoker | 21.7 | 18.2 | |
| Former smoker | 29.1 | 26.4 | |
| Occasional smoker | 0.7 | 3.8 | |
| Former occasional smoker | 9.5 | 6.9 | |
| Non-smoker | 39.0 | 44.2 | |
| Physical activity index, % | 0.08 | ||
| Inactive | 17.2 | 16.3 | |
| Moderately inactive | 36.4 | 35.0 | |
| Moderately active | 28.8 | 28.1 | |
| Active | 17.7 | 20.1 | |
| Education, % | 0.03 | ||
| Elementary school | 33.3 | 28.6 | |
| Vocational (training) school | 28.8 | 26.2 | |
| Secondary school | 21.5 | 21.1 | |
| University education/college | 16.3 | 23.6 | |
| BSDS and food components,3 g · d−1 · 1000 kcal−1 | |||
| BSDS | 13 (7, 19) | 13 (7, 19) | 0.74 |
| Fruits | 59.1 (10.9, 161.9) | 59.7 (12.5, 159.1) | 0.97 |
| Vegetables | 44.6 (10.1, 145.7) | 41.2 (10.4, 138.9) | 0.59 |
| Whole grains | 49.1 (15.3, 122) | 45.9 (15.3, 128.7) | 0.59 |
| Fish | 9.8 (0.5, 21.5) | 9.7 (2.2, 19.3) | 0.43 |
| Red/processed meat | 46.6 (27.3, 74.7) | 43.7 (24.6, 72.2) | 0.06 |
| Low-fat dairy products | 19.6 (0, 207.3) | 14.7 (0, 229.6) | 0.68 |
| Fat ratio | 0.3 (0.2, 0.5) | 0.3 (0.2, 0.5) | 0.28 |
| Total fat | 36.9 (28.1, 47.1) | 36.3 (28.3, 44.0) | 0.05 |
| Alcohol | 1.8 (0, 7.6) | 2.3 (0, 9.9) | 0.04 |
| HNFI and food components,4 g · d−1 · 1000 kcal−1 | |||
| HNFI | 3 (1, 5) | 3 (1, 5) | 0.91 |
| Fruits | 54.7 (8.1, 155.7) | 53.5 (10, 143.9) | 0.82 |
| Cabbage | 8.5 (0.8, 39.6) | 8.4 (0.8, 34.8) | 0.75 |
| Carrot | 12.4 (1.5, 56.6) | 10.2 (1.4, 50.7) | 0.34 |
| Whole-grain bread | 31.8 (10.7, 60.6) | 30.7 (10.9, 63.6) | 0.96 |
| Whole-grain porridge | 8.9 (0, 85.2) | 9.8 (0, 74.3) | 0.86 |
| Fish | 9.8 (0.5, 21.5) | 9.7 (2.2, 19.3) | 0.43 |
1Clinical parameters are means ± SDs or percentages. Index and corresponding food component values are median (10th, 90th percentile). P value indicates the significance between cases and controls. Differences in medians of dietary variables were tested by the use of Wilcoxon's rank-sum test, and differences in categorical variables were assessed by the use of a chi-square test. BSDS, Baltic Sea Diet Score; HNFI, Healthy Nordic Food Index.
2Matching factors.
3BSDS calculated based on 9 food components: fruits (apples, pears, oranges, mandarins, grapefruits, berries), vegetables (tomatoes, cucumbers, cabbage, legumes, carrots), whole grains (whole-grain bread and barley/oat/rye porridge), fish (perch, cod, Baltic herring, salmon, white fish, shellfish), red and processed meat (beef, pork, processed meats, sausages), low-fat milk products (milk with 0.5% fat, yogurt with ≤3% fat), ratio of PUFAs to the sum of SFA and trans-fatty acids (fat ratio), total fat, and alcohol.
4HNFI calculated based on 6 food components: fruits (apples, pears, oranges, mandarins, grapefruits), cabbage, carrot, whole-grain bread, whole-grain porridges (oat/rye/barley porridge), and fish (same species as BSDS).