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Table 5 Hazard ratio (95% CI) of metabolic syndrome incidence across carbohydrate quality index score and its components

From: Macronutrients quality indices and risk of metabolic syndrome and its components in Iranian adults

 

Carbohydrate quality index and its components

Dietary indices

Q1

Q2

Q3

Q4

P-trend

Per 1 SD

P-value

Carbohydrate quality index

       

Median score

10.0

12.0

14.0

16.0

   

Follow up period

6.1

6.2

6.9

6.8

   

Model 1*

1.00 (Ref)

0.97 (0.82–1.16)

0.84 (0.67–1.05)

0.87 (0.72–1.06)

0.100

0.93 (0.87–1.00)

0.065

Model 2†

1.00 (Ref)

0.98 (0.82–1.17)

0.81 (0.64–1.01)

0.83 (0.69–1.00)

0.025

0.92 (0.85–0.98)

0.023

Glycemic index (per 1000Kcal)

       

Median score

18.0

23.6

29.9

41.1

   

Follow up period

6.5

6.8

6.8

6.9

   

Model 1*

1.00 (Ref)

1.09 (0.8–1.38)

1.09 (0.82–1.45)

0.98 (0.68–1.42)

0.571

1.00 (0.87–1.15)

0.926

Model 2†

1.00 (Ref)

1.12 (0.88–1.41)

1.13 (0.84–1.51)

1.11 (0.76–1.61)

0.871

1.01 (0.89–1.16)

0.792

Model 3‡

1.00 (Ref)

1.02 (0.80–1.31)

1.01 (0.73–1.36)

0.92 (0.61–1.38)

0.493

0.94 (0.81–1.10)

0.480

Fiber intake(g/1000Kcal)

       

Median score

12.5

16.6

20.2

26.7

   

Follow up period

6.3

7.0

6.4

7.0

   

Model 1*

1.00 (Ref)

0.91 (0.75–1.11)

0.92 (0.76–1.12)

0.91 (0.75–1.10)

0.309

0.89 (0.75–1.06)

0.209

Model 2†

1.00 (Ref)

0.90 (0.74–1.09)

1.02 (0.84–1.24)

0.90 (0.74 − 1.09)

0.481

0.90 (0.76–1.07)

0.262

Model 3‡

1.00 (Ref)

0.93 (0.76–1.13)

1.05 (0.86–1.29)

0.91 (0.75–1.11)

0.996

0.91 (0.77–1.08)

0.304

Whole grain/total grains

       

Median score

0.03

0.08

0.15

0.26

   

Follow up period

6.6

6.4

6.8

6.7

   

Model 1*

1.00 (Ref)

0.99 (0.81–1.20)

0.93 (0.77–1.13)

0.85 (0.69 − 1.04)

0.090

0.95 (0.88–1.02)

0.181

Model 2†

1.00 (Ref)

0.94 (0.78–1.14)

0.92 (0.76 − 1.12)

0.77 (0.63 − 0.95)

0.016

0.94 (0.85–0.99)

0.036

Model 3‡

1.00 (Ref)

0.92 (0.76–1.12)

0.89 (0.73–1.09)

0.75 (0.60–0.94)

0.012

0.91 (0.84–0.99)

0.033

SCHO/TCHO

       

Median score

0.31

0.40

0.50

0.67

   

Follow up period

6.6

6.4

7.1

6.2

   

Model 1*

1.00 (Ref)

1.25 (0.93–1.68)

1.11 (0.74–1.66)

1.19 (0.69–2.05)

0.851

1.01 (0.83–1.23)

0.858

Model 2†

1.00 (Ref)

1.20 (0.89–1.61)

0.99 (0.66–1.49)

1.03 (0.60–1.79)

0.516

0.96 (0.79–1.16)

0.697

Model 3‡

1.00 (Ref)

1.27 (0.90–1.63)

1.02 (0.68–1.53)

1.09 (0.63–1.88)

0.642

0.98 (0.81–1.20)

0.989

  1. Abbreviations SCHO/ TCHO: Solid carbohydrates/Total carbohydrates ratio
  2. *Model 1: adjusted for age and sex, smoking (yes, no), physical activity, and energy intake
  3. † Model 2: additionally adjusted for baseline values of systolic blood pressure, fasting blood sugar, triglycerides to HDL-C ratio, and waist
  4. ‡ Model 3: additionally other components of the CQI index were adjusted