Table 3.
Risks of developing diabetes mellitus according to nutrient intakes/total energy (body mass index of <25 kg/m2)
| Hazard ratio (95% CI) | P | |
|---|---|---|
| Total energy/IBW (kcal/kg) | 1.00 (0.97–1.03) | 0.974 |
| Total protein/TE (%) | 1.08 (0.93–1.24) | 0.308 |
| Animal protein/TE (%) | 1.04 (0.90–1.21) | 0.590 |
| Vegetable protein/TE (%) | 1.11 (0.87–1.43) | 0.396 |
| Total fat/TE (%) | 1.02 (0.96–1.07) | 0.574 |
| Animal fat/TE (%) | 1.01 (0.94–1.09) | 0.736 |
| Vegetable fat/TE (%) | 1.02 (0.95–1.09) | 0.671 |
| Total carbohydrates/TE (%) | 1.03 (0.98–1.07) | 0.276 |
| Simple carbohydrates/TE (%) | 0.99 (0.94–1.04) | 0.694 |
| Sugar/TE (%) | 1.02 (0.94–1.10) | 0.725 |
| Fructose/TE (%) | 0.98 (0.93–1.04) | 0.509 |
| Complex carbohydrates/TE (%) | 1.04 (0.99–1.08) | 0.136 |
| PUFA/TE (%) | 1.06 (0.91–1.23) | 0.469 |
| SFA/TE (%) | 1.04 (0.91–1.19) | 0.587 |
The hazard ratios were calculated after adjusting for age, sex, body mass index, systolic blood pressure, total cholesterol, triglycerides, fasting serum glucose and fasting immunoreactive insulin. The mean duration of the follow‐up period was 10.8 ± 6.6 years (mean ± standard deviation). CI, confidence interval; IBW, ideal bodyweight; PUFA, polyunsaturated fatty acids; SFA, saturated fatty acids; TE, total energy.