Table 3.

Multivariable-adjusted odds ratios (95 % CI) for type 2 diabetes mellitus according to categories of dietary habit

		Model I	Model II	Model III	Model IV
Meal frequency	<3 meals/d	Ref	Ref	Ref	Ref
	3 meals/d	1⋅245(0⋅901–1⋅720)	1⋅116(0⋅697–1⋅788)	1⋅205(0⋅864–1⋅680)	1⋅15(0⋅722–1⋅881)
	4–6 meals/d	1⋅631(1⋅208–2⋅203)	1⋅297(0⋅844–1⋅993)	1⋅579(1⋅160–2⋅150)	1⋅346(0⋅867–2⋅088)
	>6 meals/d	2⋅503(1⋅651–3⋅793)	2⋅163(1⋅128–4⋅148)	2⋅424(1⋅577–3⋅725)	2⋅213(1⋅140–4⋅296)
	P-value	<0⋅001	0⋅026	<0⋅001	0⋅024
Fried-food consumption	<1 time/month	Ref	Ref	Ref	Ref
	1–3 times/month	0⋅914(0⋅739–1⋅132)	0⋅794(0⋅544–1⋅161)	0⋅995(0⋅796–1⋅242)	0⋅838(0⋅567–1⋅237)
	1–3 times/week	0⋅931(0⋅756–1⋅145)	0⋅754(0⋅525–1⋅084)	1⋅034(0⋅833–1⋅285)	0⋅805(0⋅554–1⋅170)
	Daily	1⋅171(0⋅917–1⋅496)	0⋅950(0⋅628–1⋅437)	1⋅294(1⋅004–1⋅668)	1⋅012(0⋅661–1⋅549)
	P-value	0⋅135	0⋅960	0⋅027	0⋅816
Adding salt to prepared meal	No	Ref	Ref	Ref	Ref
	Sometimes	0⋅852(0⋅700–1⋅036)	0⋅905(0⋅678–1⋅207)	0⋅963(0⋅789–1⋅177)	0⋅989(0⋅739–1⋅325)
	Yes	0⋅880(0⋅744–1⋅042)	0⋅975(0⋅762–1⋅247)	1⋅045(0⋅880–1⋅242)	1⋅044(0⋅813–1⋅341)
	P-value	0⋅727	0⋅065	0⋅716	0⋅768
Grilled-food consumption	<1 time/month	Ref	Ref	Ref	Ref
	1–3 times/month	1⋅035(0⋅919–1⋅167)	1⋅003(0⋅820–1⋅226)	1⋅084(0⋅958–1⋅227)	1⋅048(0⋅852–1⋅290)
	>3 times/month	1⋅054(0⋅893–1⋅244)	0⋅911(0⋅693–1⋅197)	1⋅057(0⋅890–1⋅254)	0⋅915(0⋅690–1⋅213)
	P-value	0⋅580	0⋅351	0⋅485	0⋅689

Model I: Adjusted for age, total energy intake.

Model II: Additionally adjustments for physical activity, body mass index, gender and smoking.

Model III: Furthermore adjustments for history of cardiovascular diseases and liver diseases.

Model IV: Additionally adjustments for WSI score.