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Table 2 Dietary EDIP, DIS and LIS components intakes of participants’ according to their status of type 2 diabetes: Tehran Lipid and Glucose study

From: Dietary and lifestyle inflammatory scores and risk of incident diabetes: a prospective cohort among participants of Tehran lipid and glucose study

 

Diabetes (n = 329)

Healthy (n = 4295)

P-value

Nutrients

 Energy (Kcal/d)

2407 (704)

2428 (747)

0.593

 Carbohydrate (% of energy)

58.9 (7.1)

59.0 (8.5)

0.845

 Protein (% of energy)

15.0 (2.6)

15.0 (6.9)

0.949

 Fat (% of energy)

29.6 (6.2)

30.0 (14.6)

0.310

EDIP component

 EDIP score

0.59 (0.44)

0.53 (0.39)

0.032

 Processed meat(serving/d)

0.02 (0.00–0.04)

0.02 (0.00–0.04)

0.611

 Red meat(serving/d)

0.09 (0.06–0.16)

0.09 (0.05–0.16)

0.419

 Organ meat(serving/d)

0.01 (0.00–0.02)

0.01 (0.00–0.02)

0.464

 Other fish(serving/d)

0.06 (0.03–0.13)

0.06 (0.03–0.13)

0.841

 Other vegetables(serving/d)

2.67 (2.28)

2.38 (1.91)

0.024

 Refined grains(serving/d)

3.52 (2.92)

3.34 (2.49)

0.303

 High-energy beverages(serving/d)

0.05 (0.01–0.13)

0.05 (0.01–0.11)

0.713

 Tomatoes(serving/d)

0.64 (0.32–1.12)

0.64 (0.32–1.12)

0.138

 Tea(serving/d)

2.56 (2.09)

2.43 (2.07)

0.241

 Coffee(serving/d)

0.00 (0.00–0.02)

0.00 (0.00–0.02)

0.998

 Dark yellow vegetables(serving/d)

0.13 (0.05–0.29)

0.13 (0.05–0.29)

0.609

 Leafy green vegetables(serving/d)

0.43 (0.21–0.77)

0.37 (0.18–0.68)

0.174

 Snacks(serving/d)

0.13 (0.01–0.36)

0.15 (0.03–0.41)

0.019

 Fruit juice(serving/d)

0.04 (0.01–0.11)

0.04 (0.01–0.12)

0.771

 Pizza(serving/d)

0.01 (0.00–0.03)

0.01 (0.00–0.03)

0.852

DIS component

 DIS score

−0.07 (−3.36, 2.89)

0.07 (−0.50–0.62)

0.006

 Leafy greens and Cruciferous vegetables (g/d)

23.4 (11.1–41.6)

20.7 (10.2–37.5)

0.263

 Tomatoes(g/d)

81.0 (45.6–173.8)

79.0 (41.8–137.8)

0.157

 Apples and berries(g/d)

68.8 (35.7–131.3)

64.2 (27.3–126.7)

0.461

 Deep yellow or orange Vegetables and fruit(g/d)

40.5 (20.0–79.9)

37.2 (19.4–74.1)

0.786

 Other fruits and real fruit juices(g/d)

233 (128–390)

222 (116–383)

0.333

 Other vegetables(g/d)

187 (128)

163 (108)

0.001

 Legumes(g/d)

47.9 (43.8)

46.2 (42.2)

0.503

 Fish(g/d)

6.4 (3.3–14.5)

6.7 (3.6–14.6)

0.841

 Poultry(g/d)

24.3 (12.1–36.4)

24.3 (12.1–36.4)

0.318

 Red and organ meats(g/d)

33.9 (23.4)

36.1 (27.1)

0.103

 Processed meats(g/d)

2.66 (0.49–5.33)

2.41 (0.49–5.33)

0.611

 Added sugars(g/d)

57.0 (28.8–120.9)

59.8 (31.4–117.1)

0.920

 High-fat dairy(g/d)

82.9 (20.4–234.6)

99.9 (30.3–233.9)

0.418

 Low-fat dairy(g/d)

193 (166)

181 (151)

0.209

 Coffee and tea(g/d)

628 (507)

595 (499)

0.246

 Nuts(g/d)

4.59 (2.07–10.41)

4.40 (2.06–9.11)

0.133

 Other fats(g/d)

24.5 (18.8)

25.7 (19.4)

0.274

 Refined grains and Starchy vegetables(g/d)

477 (205)

494 (218)

0.151

LIS Component

 LIS score

0.98 (0.71–1.39)

0.71 (0.00–0.98)

< 0.001

 Current smoker

40 (12.2)

428 (11.2)

0.609

 Physical activity categories

  

0.787

  Moderately physically active

108 (32.8)

1428 (33.2)

 

  Heavily physically active

108 (32.8)

1428 (33.2)

 

 BMI categories

  

< 0.001

  Overweight (BMI = 25–29.9)

138 (41.9)

1928 (44.9)

 

  Obese (BMI ≥30)

150 (45.6)

937 (21.8)

 
  1. Data are presented as mean (standard deviation) for normally distributed variables and median (25–75 interquartile range) for skewed variables
  2. EDIP empirical dietary inflammatory pattern, DIS dietary inflammation scores, LIS lifestyle inflammation scores