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Table 2 Odds ratio of having abnormal glycated haemoglobin (≥ 5.7) compared to normal glycated haemoglobin (< 5.7) per increase in number of food servings/week by 1 unit in Kasese District, Uganda (N = 359), Food Intake and Cardiometabolic Risk Factors in Rural Uganda study, 2012–2013

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)
  1. Values are shown as odds ratio (95% confidence interval) per food serving per week
  2. Model 1: Adjusted for sex and age, including household as a random effect
  3. Model 2: Model 1 + total food intake
  4. Model 3: Model 2 + weight status, aerobic capacity and socioeconomic status
  5. Abbreviations: HbA1c glycated haemoglobin, GI glycaemic index