Table 6.
The association between dietary fatty acids and the MetS and its components. The model was adjusted for all lifestyle factors and BMI.
| MetS | Abnormal WC | Raised Triglycerides † | Low HDL-C † | Raised BP † | Elevated FBG † | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| AOR | 95%CI | p | AOR | 95%CI | p | AOR | 95%CI | p | AOR | 95%CI | p | AOR | 95%CI | p | AOR | 95%CI | p | |
| ↑SFA_%E ↓MUFA_%E |
0.830 | 0.655–1.053 | 0.124 | 0.999 | 0.817–1.223 | 0.996 | 1.060 | 0.825–1.363 | 0.649 | 1.127 | 0.891–1.427 | 0.319 | 0.828 | 0.662–1.034 | 0.096 | 1.028 | 0.837–1.127 | 0.791 |
| ↑SFA_%E ↓PUFA_%E |
0.985 | 0.837–1.158 | 0.852 | 0.945 | 0.818–1.092 | 0.443 | 1.108 | 0.926–1.326 | 0.262 | 1.093 | 0.942–1.292 | 0.299 | 0.943 | 0.805–1.104 | 0.463 | 1.0102 | 0.943–1.286 | 0.221 |
| ↑MUFA_%E ↓PUFA_%E |
1.022 | 0.961–1.088 | 0.481 | 1.010 | 0.982–1.038 | 0.498 | 1.001 | 0.993–1.009 | 0.821 | 1.003 | 0.992–1.013 | 0.632 | 1.000 | 0.992–1.008 | 0.993 | 1.061 | 0.917–1.227 | 0.429 |
| ↑MUFA_%E ↓SFA_%E |
1.009 | 0.982–1.037 | 0.519 | 1.004 | 0.991–1.018 | 0.546 | 0.997 | 0.988–1.005 | 0.436 | 1.002 | 0.993–1.011 | 0.649 | 0.997 | 0.988–1.006 | 0.503 | 1.036 | 0.961–1.117 | 0.356 |
| ↑PUFA_%E ↓SFA_%E |
0.950 | 0.882–1.023 | 0.174 | 1.007 | 0.937–1.083 | 0.841 | 0.945 | 0.865–1.031 | 0.202 | 0.981 | 0.917–1.050 | 0.587 | 0.930 | 0.858–0.989 | 0.047 | 0.978 | 0.907–1.055 | 0.565 |
| ↑PUFA_%E ↓MUFA_%E |
0.960 | 0.892–1.034 | 0.286 | 1.022 | 0.948–1.102 | 0.569 | 0.944 | 0.864–1.032 | 0.205 | 0.987 | 0.921–1.058 | 0.715 | 0.938 | 0.864–1.019 | 0.132 | 0.987 | 0.920–1.058 | 0.712 |
%E—percentage energy; MetS—metabolic syndrome; WC—waist circumference; HDL-C—high-density lipoprotein cholesterol; FBG—fasting blood glucose; BP, blood pressure; SFA—saturated fatty acid; MUFA—monounsaturated fatty acid; PUFA—polyunsaturated fatty acid. MUFA, PUFA and SFA intakes were included as either the variable of interest (↑); were excluded from the model, when the fatty acid was substituted for (↓); or were adjusted for as a covariate. The MetS was defined using the IDF definition. Fatty acids were entered as percentage of total energy intake. The results are presented as OR for the presence of the MetS per change in the proportion of dietary energy. All models were adjusted for age, race, physical activity, marital status, level of education, driving experience, smoking status, total energy, alcohol intake, CHO intake, protein intake and trans fatty acid intake. † Also adjusted for BMI.