Table 6.
Correlations between dietary nutrients and MetS risk factors post-intervention in the INEG.
| Nutrients in Diet | WC | FG | HDL-C |
|---|---|---|---|
| SFA (% energy) | 0.08 | 0.07 | −0.35 * |
| MUFA (% energy) | −0.16 | −0.12 | −0.14 |
| PUFA (% energy) | −0.09 | −0.11 | 0.31 * |
| PUFA n-6:n-3 | −0.11 | −0.19 | −0.41 * |
| Cholesterol (mg) | 0.13 | 0.09 | −0.15 |
| Fiber (g) | −0.45 * | −0.48 * | 0.38 * |
| Sodium (mg) | 0.02 | 0.17 | 0.01 |
| Magnesium (mg) | −0.01 | −0.06 | 0.11 |
| Vitamin C (mg) | −0.08 | −0.12 | 0.14 |
| Polyphenols (mg) | −0.45 * | −0.54 * | 0.43 * |
| Flavonoids (mg) | −0.44 * | −0.65 * | 0.48 * |
| Flavanols (mg) | −0.43 * | −0.38 * | 0.42 * |
| Anthocyanins (mg) | −0.41 * | −0.51 * | 0.45 * |
| Phenolic acids (mg) | −0.21 | −0.19 | 0.22 |
* p < 0.05; INEG—individual nutrition education group, CG—control group, WC—waist circumference, FG—fasting glucose, HDL-C—high-density lipoprotein, SFA—saturated fatty acids, MUFA—monounsaturated fatty acids, PUFA—polyunsaturated fatty acids.