Table 2 Baseline characteristics of participants across tertiles of simple sugar and whole grains: Tehran Lipid and Glucose Study

T1

T2

T3

P value

T1

T2

T3

P value

Median intake

6.4

15.7

16.7

2.0

4.0

7.4

Range of intake

≤ 12.8

12.9–15.8

≥ 15.9

≤ 3.0

3.1–5.3

≥ 5.4

n/N

93/639

247/667

251/609

235/639

181/638

175/638

Continuous variables, Mean ± SE

Age at baseline (y)

35.2 ± 0.5

36.7 ± 0.5

37.6 ± 0.5

0.006

37.2 ± 0.5

36.1 ± 0.5

36.1 ± 0.5

0.248

Physical activity (MET hour-week)

5.1 ± 0.3

5.1 ± 0.3

4.8 ± 0.3

0.743

4.5 ± 0.3

5.2 ± 0.3

5.3 ± 0.3

0.042

BMI at baseline (kg/m2)

25.1 ± 0.2

25.7 ± 0.2

26.0 ± 0.2

0.002

25.7 ± 0.2

25.5 ± 0.2

25.4 ± 0.2

0.465

Weight change (kg)

2.1 ± 0.7

4.8 ± 0.7

4.8 ± 0.7

0.015

6.9 ± 0.7

4.2 ± 0.7

1.6 ± 0.7

< 0.001

Categorical variables, number (%)

Female

404 (63.2)

386 (57.9)

350 (57.5)

0.065

282 (44.1)

394 (61.8)

464 (72.7)

< 0.001

Smoker at baseline

119 (18.6)

158 (23.7)

139 (22.8)

0.062

150 (23.5)

133 (20.8)

133 (20.8)

0.421

Academic degrees

162 (25.4)

179 (26.8)

156 (25.6)

0.808

173 (27.1)

167 (26.2)

497 (26.0)

0.596

Occupational status, employed

381 (59.6)

374 (56.1)

334 (54.8)

0.205

337 (52.7)

272 (42.6)

217 (34.0)

< 0.001

Family history of diabetes

205 (32.1)

213 (31.9)

202 (33.2)

0.793

210 (32.9)

199 (31.2)

620 (32.4)

0.682

Dietary intake, Mean ± SE

Total energy (Kcal/d)

2285 ± 35

2356 ± 35

2455 ± 36

0.004

2093 ± 34

2277 ± 34

2326 ± 34

< 0.001

Carbohydrate (% of total energy)

53.4 ± 0.3

53.3 ± 0.3

52.9 ± 0.3

0.564

53.0 ± 0.3

55.3 ± 0.3

57.3 ± 0.3

0.028

Protein (% of total energy)

14.4 ± 0.3

14.6 ± 0.3

14.9 ± 0.3

0.470

14.7 ± 0.3

15.2 ± 0.3

14.2 ± 0.3

0.062

Fat (% of total energy)

30.6 ± 0.2

32.0 ± 0.2

33.6 ± 0.2

0.005

31.1 ± 0.2

29.8 ± 0.2

27.8 ± 0.2

< 0.001

Total fiber (g/d)

40.8 ± 0.7

42.3 ± 0.7

43.4 ± 0.7

0.039

34.7 ± 0.6

40.7 ± 0.6

41.0 ± 0.6

< 0.001

Cholesterol (g/d)

227 ± 8

234 ± 8

235 ± 8

0.727

249 ± 8

238 ± 8

209 ± 8

0.002

Healthy eating index

61.1 ± 0.2

60.0 ± 0.2

59.3 ± 0.2

< 0.001

67.5 ± 0.2

60.0 ± 0.2

69.9 ± 0.2

< 0.001