Associations of starchy and non-starchy vegetables with risk of metabolic syndrome: evidence from the NHANES 1999–2018

Table 4 Association between specific vegetable consumption and individual MetS component

	0 serving/day	< 2 servings/day		≥ 2 servings/day
Total starchy vegetables^a (0-10791.56 g/day)		OR (95%CI)	P	OR (95%CI)	P
Hyperglycemia	Ref	1.01(0.88,1.15)	0.917	1.13(1.01,1.26)	0.033
Reduced HDL	Ref	1.05(0.94,1.17)	0.407	1.10(0.99,1.23)	0.082
Hypertriglyceridemia	Ref	0.94(0.84,1.06)	0.328	1.05(0.95,1.15)	0.363
Central obesity	Ref	0.99(0.87,1.13)	0.916	1.04(0.93,1.17)	0.502
Hypertension	Ref	1.05(0.94,1.18)	0.392	1.08(0.97,1.21)	0.151
White potatoes^b (0-3828.25 g/day)
Hyperglycemia	Ref	1.06(0.92,1.21)	0.414	1.15(1.03,1.28)	0.015
Reduced HDL	Ref	1.02(0.92,1.12)	0.727	1.11(0.99,1.23)	0.062
Hypertriglyceridemia	Ref	0.98(0.87,1.09)	0.669	1.08(0.97,1.19)	0.144
Central obesity	Ref	1.08(0.94,1.23)	0.278	1.22(1.08,1.38)	0.002
Hypertension	Ref	1.08(0.97,1.20)	0.176	1.11(0.99,1.24)	0.063
Dark-green vegetables^c (0-3819.19 g/day)
Hyperglycemia	Ref	0.96(0.84,1.09)	0.490	0.98(0.88,1.10)	0.759
Reduced HDL	Ref	0.87(0.77,0.99)	0.032	0.83(0.76,0.92)	< 0.001
Hypertriglyceridemia	Ref	0.94(0.84,1.06)	0.301	0.90(0.80,1.01)	0.081
Central obesity	Ref	0.87(0.76,1.01)	0.070	0.77(0.67,0.89)	< 0.001
Hypertension	Ref	0.90(0.79,1.02)	0.108	0.87(0.76,1.00)	0.044

^aAdjusted for age, gender, race, marital status, PIR, BMI, education, smoking, alcohol status, physical activity, serum creatinine, uric acid, ALT, AST, energy, fruits, carbohydrate, whole grains, meat, nuts, and non-starchy vegetables
^bAdjusted for age, gender, race, marital status, PIR, BMI, education, smoking, alcohol status, physical activity, serum creatinine, uric acid, ALT, AST, energy, fruits, carbohydrate, whole grains, meat, nuts, non-starchy vegetables, and other starchy vegetables
^cAdjusted for age, gender, race, marital status, PIR, BMI, education, smoking, alcohol status, physical activity, serum creatinine, uric acid, ALT, AST, energy, fruits, carbohydrate, whole grains, meat, nuts, starchy vegetables, red and orange vegetables, and other non-starchy vegetables

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