Table 1.
Baseline characteristics of participants according to quintiles (Q) of the empirical lifestyle index for hyperinsulinemia
| Empirical lifestyle index for hyperinsulinemia | P Value* | |||||
|---|---|---|---|---|---|---|
| Q1 | Q2 | Q3 | Q4 | Q5 | ||
| Age (years) | 32.8 ± 13.3 | 37.1 ± 13.2 | 39.0 ± 12.1 | 40.1 ± 12.1 | 40.5 ± 11.6 | < 0.001 |
| Men (%) | 45.9 | 48.3 | 48.6 | 48.2 | 38.0 | < 0.001 |
| Body mass index (kg/m2) | 21.7 ± 2.7 | 24.7 ± 2.4 | 26.6 ± 2.5 | 28.7 ± 2.8 | 32.2 ± 4.7 | < 0.001 |
| Smoking (%) | 13.2 | 12.4 | 12.5 | 13.2 | 10.7 | 0.335 |
| Physical activity (MET/hour/week) | 82.9 (38.1–125.0) | 71.4 (27.0–107.9) | 64.9 (23.3–103.9) | 59.9 (20.8–102.2) | 51.3 (15.9–90.0) | < 0.001 |
| Academic education, (%) | 25.1 | 27.3 | 26.0 | 23.6 | 18.5 | < 0.001 |
| Creatinine (mg/dl) | 1.01 ± 0.14 | 1.02 ± 0.14 | 1.02 ± 0.15 | 1.03 ± 0.14 | 1.01 ± 0.14 | 0.154 |
| Glomerular filtration rate (mL/min/1.73 m2) | 83.9 ± 12.6 | 80.6 ± 12.0 | 79.2 ± 12.1 | 77.7 ± 11.7 | 77.5 ± 12.1 | < 0.001 |
| Hypertension (%) | 4.1 | 6.9 | 7.8 | 13.3 | 15.0 | < 0.001 |
| Diabetes (%) | 2.0 | 3.0 | 4.7 | 4.6 | 6.8 | < 0.001 |
| Empirical dietary index for hyperinsulinemia | 0.17 ± 0.13 | 0.19 ± 0.17 | 0.20 ± 0.18 | 0.20 ± 0.24 | 0.35 ± 0.30 | < 0.001 |
| Empirical lifestyle index for hyperinsulinemia | 0.95 ± 0.11 | 1.16 ± 0.04 | 1.31 ± 0.03 | 1.46 ± 0.05 | 1.75 ± 0.19 | < 0.001 |
| Nutrient Intake | ||||||
| Energy(Kcal/d) | 2387 ± 724 | 2329 ± 696 | 2306 ± 702 | 2310 ± 700 | 2431 ± 748 | < 0.001 |
| Carbohydrate(% of energy) | 59.3 ± 6.7 | 59.0 ± 6.8 | 58.6 ± 11.8 | 58.2 ± 6.7 | 56.1 ± 6.9 | < 0.001 |
| Protein(% of energy) | 14.0 ± 2.7 | 14.4 ± 2.9 | 15.0 ± 1.8 | 14.5 ± 2.7 | 14.6 ± 3.0 | 0.066 |
| Fat(% of energy) | 29.8 ± 6.0 | 29.9 ± 6.0 | 31.0 ± 6.0 | 30.3 ± 6.7 | 32.3 ± 7.0 | < 0.001 |
| Food groups | ||||||
| Red meat (serving/week) | 0.49 (0.28–0.77) | 0.56 (0.28–0.91) | 0.63 (0.35–1.19) | 0.70 (0.42–1.26) | 0.91 (0.49–1.89) | < 0.001 |
| Fruit juice(serving/week) | 0.12 (0.07–0.91) | 0.28 (0.07–0.70) | 0.21 (0.02–0.54) | 0.28 (0.07–0.70) | 0.21 (0.03–0.70) | 0.352 |
| Coffee(serving/d) | 0.00 (0.00–0.03) | 0.00 (0.00–0.03) | 0.00 (0.00–0.02) | 0.00 (0.00–0.02) | 0.00 (0.00–0.02) | 0.030 |
| Butter and Margarine (serving/d) | 0.16 (0.00–0.71) | 0.16 (0.01–0.71) | 0.25 (0.01–1.07) | 0.41 (0.02–1.42) | 0.71 (0.04–2.50) | < 0.001 |
| Whole fruit(serving/d) | 1.65 (0.83–2.72) | 1.54 (0.80–2.65) | 1.50 (0.78–2.40) | 1.39 (0.74–2.30) | 1.41 (0.75–2.32) | < 0.001 |
| High-fat dairy products(serving/d) | 1.31 (0.85–2.12) | 1.23 (0.82–1.96) | 1.17 (0.72–1.79) | 1.11 (0.69–1.65) | 1.09 (0.66–1.59) | < 0.001 |
| Snacks(serving/d) | 0.17 (0.03–0.57) | 0.14 (0.02–0.41) | 0.14 (0.02–0.36) | 0.13 (0.01–0.31) | 0.14 (0.02–0.35) | < 0.001 |
| Salad dressing(serving/d) | 0.16 (0.06–0.42) | 0.15 (0.06–0.34) | 0.14 (0.04–0.31) | 0.14 (0.04–0.29) | 0.14 (0.05–0.31) | < 0.001 |
Data represented as mean ± standard deviation, or median (interquartile) for continuous variables and number and percent for categorical variables
*Chi-square and linear regression were used to test the trend of continuous and categorical variables across quintiles of the empirical dietary index for hyperinsulinemia (as the median value in each quartile), respectively