From: Food intake and cardiometabolic risk factors in rural Uganda
Food group | Model I N = 359 | Model II N = 359 | Model III N = 359 |
---|---|---|---|
HbA1c ≥ 5.7 (ref = HbA1c < 5.7) | HbA1c ≥ 5.7 (ref = HbA1c < 5.7) | HbA1c ≥ 5.7 (ref = HbA1c < 5.7) | |
Total food intake | 1.02 (1.01–1.04) | – | 1.02 (1.00–1.04) |
High-GI staple food (GI ≥ 70) | 1.06 (1.00–1.12) | 1.01 (0.96–1.07) | 1.01 (0.95–1.07) |
Low-GI staple food (GI < 70) | 1.07 (0.99–1.15) | 0.98 (0.91–1.06) | 0.98 (0.90–1.06) |
Legumes | 1.10 (1.01–1.20) | 1.04 (0.95–1.12) | 1.03 (0.94–1.12) |
Meat | 1.20 (1.00–1.43) | 1.09 (0.95–1.26) | 1.08 (0.93–1.25) |
Milk | 1.25 (1.07–1.46) | 1.14 (0.99–1.30) | 1.11 (0.96–1.29) |
Fish | 1.09 (0.86–1.38) | 1.02 (0.84–1.23) | 1.00 (0.84–1.19) |
Sugary food | 1.08 (1.01–1.15) | 1.02 (0.94–1.09) | 1.02 (0.95–1.09) |
Fruits | 1.04 (0.99–1.09) | 0.94 (0.88–1.00) | 0.95 (0.89–1.02) |
Vegetables | 1.05 (0.94–1.18) | 0.99 (0.90–1.08) | 0.97 (0.88–1.07) |