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Table 2 Baseline characteristics of the study population by quartiles of dietary glycemic load (N = 2198)

From: The association between dietary glycemic and insulin indices with incidence of cardiovascular disease: Tehran lipid and glucose study

Characteristics

Glycemic load

P for trend

Q1(n = 549)

Q2(n = 550)

Q3(n = 550)

Q4(n = 549)

Glycemic load

117 ± 22

167 ± 12

214 ± 16

309 ± 59

< 0.001

Glycemic index

58.4 ± 7.8

60.8 ± 7.0

62.3 ± 6.8

66.2 ± 7.5

< 0.001

Age (years)

39.2 ± 13.8

38.9 ± 13.1

38.0 ± 13.0

37.1 ± 13.6

< 0.01

Male (%)

28.1

39.8

48.5

63.0

< 0.001

Body mass index (kg/m2)

26.9 ± 4.9

26.6 ± 4.6

26.5 ± 5.0

26.3 ± 4.7

NS

Physical activity (MET_h/week)

23.6 (8.9–45.3)

23.8 (9.1–47.1)

24.5 (11.4–52.1)

24.3 (11.3–55.1)

< 0.01

Current smoker (%)

9.7

10.2

14.5

13.8

< 0.05

Diabetes and pre-diabetes (%)

13.3

10.9

10.4

9.7

NS

Hypertension (%)

9.5

7.3

10.2

10.8

NS

Dietary intakes

 Energy (kcal)

1522 ± 386

2012 ± 373

2430 ± 431

3103 ± 524

< 0.001

 Fruit and vegetable (serving/d/1000 Kcal)

2.8 ± 1.5

2.7 ± 1.3

2.7 ± 1.4

2.3 ± 1.3

< 0.001

 Refined grain (serving/d/1000 Kcal)

1.9 ± 1.0

2.1 ± 1.0

2.3 ± 1.1

3.0 ± 1.5

< 0.001

 Red and processed meat (serving/wk./1000 Kcal)

2.3 (1.2–3.8)

2.2 (1.3–3.5)

2.2 (1.4–3.7)

2.0 (1.1–3.4)

< 0.05

 Nut and legume (serving/wk./1000 Kcal)

0.97 (0.57–1.63)

0.97 (0.59–1.64)

0.92 (0.53–1.57)

0.95 (0.50–1.57)

NS

 Carbohydrate (% of energy)

54.1 ± 7.4

56.3 ± 6.5

58.1 ± 6.5

60.7 ± 6.2

< 0.001

 Fat (% of energy)

34.3 ± 7.5

32.4 ± 6.4

30.9 ± 6.3

28.5 ± 6.1

< 0.001

 Protein (% of energy)

14.1 ± 2.7

13.8 ± 2.3

13.5 ± 2.2

12.9 ± 1.9

< 0.001

 Fiber (g/1000 Kcal)

14.9 ± 5.7

15.8 ± 5.7

16.5 ± 6.6

18.0 ± 8.2

< 0.001

  1. Data are presented as the mean ± SD or as the median (IQR) for continuous variables and as percentages for categorical variables