Table S2.

Multivariable-adjusted OR^a for hepatic fibrosis across tertiles of food groups

Food groups	Tertile 1	Tertile 2	Tertile 3	P-trend
Low-fat dairies	Ref	0.45 (0.14–1.5)	0.40 (0.13–1.2)	0.26
High-fat dairies	Ref	1.18 (0.51–1.49)	1.97 (0.78–3.61)	0.31
Red meat	Ref	1.21 (0.70–2.25)	2.19 (1.21–3.74)	0.04
White meat	Ref	1.48 (0.52–4.19)	1.26 (0.42–3.8)	0.75
Refined grains	Ref	1.27 (0.61–2.73)	2.08 (0.86–4.94)	0.27
Potato	Ref	0.88 (0.54–1.57)	1.34 (0.88–2.31)	0.65
Eggs	Ref	1.14 (0.56–2.44)	1.42 (0.68–2.70)	0.47
Legumes	Ref	0.68 (0.38–1.48)	0.99 (0.52–1.87)	0.31
Nuts	Ref	0.89 (0.67–1.31)	0.73 (0.51–1.07)	0.06
Vegetables	Ref	0.91 (0.3–2.7)	0.49 (0.15–1.5)	0.41
Fruits	Ref	0.57 (0.16–1.8)	0.47 (0.14–1.5)	0.43
Coffee and tea	Ref	0.69 (0.41–1.18)	0.38 (0.17–0.71)	0.03
Sugars	Ref	1.24 (0.95–1.71)	1.41 (0.96–1.85)	0.07
Soft drinks	Ref	1.18 (0.58–2.34)	2.21 (1.15–4.23)	0.02
Vegetable oil	Ref	1.02 (0.45–1.92)	0.68 (0.26–1.38)	0.71
Hydrogenated oil	Ref	1.87 (1.16–3.37)	2.58 (1.48–4.98)	0.01

Notes:

^aMultivariable-adjusted ORs (95% CI) were obtained using binary logistic regression. Adjusted for sex, age, BMI, WC, smoking, education, diabetes, physical activity, hepatic steatosis status, energy intake, and anti-diabetic drugs and dietary supplement use.

Abbreviations: BMI, body mass index; WC, waist circumference.