Skip to main content

Advertisement

Table 3 Pearson’s correlation coefficients between pattern scores and anthropometric measurements, total energy and energy adjusted nutrient intakes a

From: Dietary patterns and odds of Type 2 diabetes in Beirut, Lebanon: a case–control study

  Refined grains & desserts Traditional Lebanese Fast food Meat & alcohol
BMI (Kg/m2) 0.173* −0.236** 0.223** 0.159*
Waist circumference(cm) 0.233* −0.262** 0.225** 0.237**
Percent body fat(%) 0.128 −0.024 0.249** −0.070
Energyb(Kcal) 0.741** 0.095 0.428** 0.247**
Protein ( g) −0.164* −0.094 0.051 0.358**
Fat (g) −0.099* 0.196* 0.344** −0.135
Saturated fatty acids(g) 0.010 0.106 0.082 0.006
Mono unsaturated fatty acids(g) −0.090 0.350** 0.232** −0.060
Polyunsaturated fatty acids(g) −0.124 0.009 0.203* −0.051
α-Linolenic acid(g) −0.048 −0.027 0.142 0.223**
Linoleic acid(g) −0.120 −0.056 0.243** −0.315**
Cholesterol(mg) 0.095 −0.129 −0.074 0.114
Carbohydrates(g) 0.221** −0.050 0.009* 0.065
Dietary fibers(g) 0.143 0.411** 0.002 −0.148
Sucrose(g) 0.161* 0.099 0.005 0.083
  1. aAdjustment for energy was done by residual method described by Willet [46].
  2. bAbsolute values are indicated for the correlation of dietary pattern scores with total energy intake.
  3. * Correlation is significant at p < 0.05.
  4. **Correlation is significant at p < 0.01.