Table 2.
Baseline characteristics of participants according to quintiles (Q) of the empirical lifestyle index for insulin resistance
| Empirical lifestyle index for insulin resistance | P Value* | |||||
|---|---|---|---|---|---|---|
| Q1 | Q2 | Q3 | Q4 | Q5 | ||
| Age (years) | 40.0 ± 13.4 | 38.4 ± 12.8 | 36.9 ± 12.5 | 37.7 ± 12.3 | 36.5 ± 12.6 | < 0.001 |
| Men (%) | 37.8 | 40.2 | 42.8 | 48.3 | 60.0 | < 0.001 |
| Body mass index (kg/m2) | 25.9 ± 4.1 | 27.0 ± 4.7 | 26.7 ± 4.8 | 27.2 ± 4.8 | 27.8 ± 5.0 | < 0.001 |
| Smoking (%) | 10.3 | 10.5 | 11.6 | 13.2 | 16.2 | < 0.001 |
| Physical activity (MET/hour/week) | 63.5 (20.8–105.7) | 62.5 (22.2–102.7) | 63.1 (23.6–105.9) | 68.6 (26.9–107.8) | 71.4 (27.7–108.3) | 0.001 |
| Academic education, (%) | 23.1 | 22.7 | 27.2 | 23.1 | 24.5 | 0.078 |
| Creatinine (mg/dl) | 1.00 ± 0.14 | 1.01 ± 0.14 | 1.02 ± 0.14 | 1.03 ± 0.15 | 1.06 ± 0.14 | < 0.001 |
| Glomerular filtration rate (mL/min/1.73 m2) | 78.4 ± 12.6 | 79.2 ± 12.5 | 80.4 ± 12.3 | 79.7 ± 12.1 | 81.1 ± 12.2 | < 0.001 |
| Hypertension (%) | 8.2 | 10.2 | 8.6 | 9.4 | 10.7 | 0.227 |
| Diabetes (%) | 4.6 | 4.3 | 4.0 | 4.1 | 4.1 | 0.933 |
| Empirical dietary index for insulin resistance | 0.37 ± 0.23 | 0.58 ± 0.27 | 0.71 ± 0.28 | 0.89 ± 0.30 | 1.38 ± 0.47 | < 0.001 |
| Empirical lifestyle index for insulin resistance | 2.31 ± 0.34 | 3.20 ± 0.24 | 4.17 ± 0.32 | 5.43 ± 0.42 | 8.88 ± 2.62 | < 0.001 |
| Nutrient Intake | < 0.001 | |||||
| Energy(Kcal/d) | 1984 ± 634 | 2239 ± 666 | 2307 ± 687 | 2431 ± 664 | 2801 ± 670 | < 0.001 |
| Carbohydrate(% of energy) | 57.3 ± 7.4 | 57.9 ± 6.8 | 57.4 ± 6.5 | 58.7 ± 11.9 | 59.8 ± 6.4 | < 0.001 |
| Protein(% of energy) | 15.5 ± 3.7 | 14.9 ± 3.6 | 14.4 ± 2.8 | 14.3 ± 11.4 | 13.2 ± 2.1 | < 0.001 |
| Fat(% of energy) | 31.4 ± 6.9 | 30.7 ± 6.4 | 31.3 ± 6.3 | 31.0 ± 6.0 | 28.9 ± 6.4 | < 0.001 |
| Food groups | ||||||
| Refined grains(serving/d) | 1.31 (0.96–1.61) | 2.30 (1.92–2.68) | 3.59 (3.20–4.03) | 5.17 (4.73–5.72) | 8.62 (7.32–11.01) | < 0.001 |
| Red meat (serving/week) | 0.21 (0.28–0.84) | 0.56 (0.35–0.98) | 0.70 (0.35–1.26) | 0.77 (0.42–1.26) | 0.84 (0.56–1.47) | < 0.001 |
| Tomatoes(serving/d) | 0.47 (0.31–1.11) | 0.63 (0.31–1.11) | 0.63 (0.31–1.11) | 0.63 (0.31–1.11) | 0.63 (0.31–1.11) | < 0.001 |
| Fruit juice(serving/d) | 0.03 (0.00–0.09) | 0.04 (0.01–0.10) | 0.04 (0.01–0.10) | 0.04 (0.01–0.10) | 0.04 (0.01–0.11) | 0.644 |
| Potatoes(serving/d) | 0.06 (0.01–0.09) | 0.06 (0.02–0.12) | 0.06 (0.02–0.12) | 0.06 (0.03–0.12) | 0.06 (0.04–0.15) | < 0.001 |
| Processed meat(serving/week) | 0.06 (0.01–0.14) | 0.10 (0.02–0.24) | 0.13 (0.04–0.30) | 0.13 (0.05–0.32) | 0.16 (0.08–0.42) | < 0.001 |
| Other vegetables(serving/d) | 1.70 (1.01–3.12) | 2.00 (1.28–2.97) | 1.91 (1.15–2.87) | 1.91 (1.10–3.12) | 1.84 (1.08–2.74) | 0.079 |
| Tea(serving/d) | 2.08 (1.04–3.12) | 2.08 (1.04–3.12) | 2.08 (1.04–3.12) | 2.08 (1.04–3.12) | 2.08 (1.04–3.12) | < 0.001 |
| Coffee(serving/week) | 0.01 (0.00–0.13) | 0.02 (0.00–0.13) | 0.03 (0.00–0.24) | 0.02 (0.00–0.24) | 0.03 (0.00–0.25) | 0.600 |
| High-fat dairy products(serving/d) | 1.27 (0.85–1.97) | 1.19 (0.78–1.88) | 1.18 (0.72–1.91) | 1.14 (0.72–1.85) | 1.10 (0.66–1.61) | < 0.001 |
| Green leafy vegetables(serving/d) | 0.33 (0.15–0.63) | 0.34 (0.17–0.64) | 0.29 (0.14–0.56) | 0.27 (0.13–0.52) | 0.24 (0.11–0.48) | < 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 insulin resistance (as the median value in each quartile), respectively