Table 2.
Multivariable adjusted models (95% confidence intervals) for the risk of obesity.
| Model | Relative Risk (95% CI) | p-Trend | ||||
|---|---|---|---|---|---|---|
| Q1 | Q2 | Q3 | Q4 | Q5 | ||
| Dietary inflammatory index | ||||||
| Model 1 | 1.00 | 0.56 (0.19–1.62) | 1.52 (0.68–3.41) | 1.62 (0.73–3.61) | 1.78 (0.81–3.91) | 0.03 |
| Model 2 | 1.00 | 0.58 (0.20–1.68) | 1.64 (0.73–3.68) | 1.72 (0.78–3.81) | 1.59 (0.72–3.50) | 0.06 |
| Prudent pattern | ||||||
| Model 1 | 1.00 | 0.70 (0.37–1.33) | 0.55 (0.30–1.11) | 0.34 (0.15–0.79) | 0.36 (0.16–0.83) | 0.002 |
| Model 2 * | 1.00 | 0.75 (0.39–1.43) | 0.58 (0.28–1.21) | 0.39 (0.16–0.94) | 0.38 (0.15–0.96) | 0.01 |
| Western pattern | ||||||
| Model 1 | 1.00 | 0.96 (0.43–2.16) | 1.14 (0.52–2.47) | 0.82 (0.35–1.92) | 1.13 (0.51–2.53) | 0.87 |
| Model 2 * | 1.00 | 1.36 (0.59–3.12) | 1.77 (0.77–4.07) | 1.57 (0.59–4.16) | 2.16 (0.76–6.08) | 0.17 |
| Diet quality | ||||||
| Model 1 | 1.00 | 0.72 (0.37–1.37) | 0.46 (0.21–0.99) | 0.62 (0.30–1.26) | 0.26 (0.10–0.70) | 0.007 |
| Model 2 * | 1.00 | 0.70 (0.36–1.35) | 0.40 (0.17–0.90) | 0.54 (0.25–1.19) | 0.23 (0.08–0.66) | 0.006 |
| Plant-based dietary index | ||||||
| Model 1 | 1.00 | 0.76 (0.38–1.51) | 0.84 (0.42–1.67) | 0.65 (0.31–1.38) | 0.45 (0.19–1.05) | 0.07 |
| Model 2 | 1.00 | 0.75 (0.37–1.50) | 0.87 (0.44–1.72) | 0.68 (0.32–1.45) | 0.56 (0.23–1.33) | 0.19 |
| Healthy plant-based dietary index | ||||||
| Model 1 | 1.00 | 0.35 (0.16–0.77) | 0.73 (0.38–1.39) | 0.48 (0.23–0.99) | 0.30 (0.12–0.74) | 0.02 |
| Model 2 | 1.00 | 0.367 (0.17–0.80) | 0.67 (0.35–1.29) | 0.39 (0.19–0.81) | 0.31 (0.12–0.77) | 0.006 |
| Unhealthy plant-based dietary index | ||||||
| Model 1 | 1.00 | 1.30 (0.52–3.21) | 1.92 (0.84–4.42) | 1.88 (0.81–4.37) | 1.74 (0.74–4.11) | 0.13 |
| Model 2 | 1.00 | 1.33 (0.54–3.28) | 1.95 (0.85–4.49) | 1.87 (0.81–4.33) | 1.94 (0.81–4.66) | 0.09 |
Model 1 was adjusted for sex and age. Model 2 was additionally adjusted for educational status, marital status, SEIFA, smoking status, alcohol risk, and PAL. * was additionally adjusted for total energy intake. Total energy intake was adjusted in the dietary constructs for the dietary inflammatory index, plant-based dietary index, healthy and unhealthy plant-based dietary index. Statistically significant values (p < 0.05) are indicated in bold.