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Table 2 Baseline characteristics and intake of dietary variables of study population across tertiles of nut consumption according to transcription factor-7-like 2 rs7903146 genotype

From: TCF7L2 polymorphisms, nut consumption, and the risk of metabolic syndrome: a prospective population based study

rs7903146 genotype CC P value CT P value TT P value
T1 T3 T1 T3 T1 T3
Age (y) 35.2 ± 0.9 37.7 ± 0.9 0.16 37.6 ± 0.8 37.9 ± 0.8 0.62 35.0 ± 1.6 35.7 ± 1.6 0.82
Female (%) 61.5 55.7 0.41 40.7 36.0 0.49 53.5 65.7 0.33
Physical activity (MET h-week) 4.3 ± 0.3 4.2 ± 0.3 0.45 4.3 ± 0.3 4.4 ± 0.3 0.58 4.2 ± 0.3 4.3 ± 0.3 0.51
Current smoking (%) 21.5 19.6 0.63 22.6 15.1 0.04 29.6 14.3 0.05
Academic degrees (%) 19.5 33.0 0.01 20.4 24.9 0.14 26.8 22.9 0.48
Occupational status, employed (%) 41.0 45.6 0.46 40.4 43.4 0.72 50.7 32.9 0.08
Family history of diabetes (%) 33.3 37.6 0.76 35.4 28.9 0.62 32.4 28.6 0.08
Family history of CVD events (%) 16.9 16.0 0.73 38.9 40.9 0.98 25.4 10.0 0.08
BMI at baseline (kg/m2) 25.7 ± 0.3 25.9 ± 0.3 0.89 25.7 ± 0.3 26.0 ± 0.3 0.11 25.7 ± 0.5 25.0 ± 0.5 0.64
Dietary variables
Total energy (Kcal/d) 2123 ± 87 2562 ± 88 0.002 2106 ± 44 2460 ± 44  < 0.001 2181 ± 81 2640 ± 81  < 0.001
Carbohydrate (% of total energy) 60.3 ± 1.0 61.8 ± 1.0 0.17 61.2 ± 0.7 61.7 ± 0.7 0.82 059.5 ± 1.2 61.5 ± 1.2 0.43
Protein (% of total energy) 14.3 ± 0.9 14.5 ± 0.9 0.23 14.5 ± 0.2 14.6 ± 0.2 0.19 14.0 ± 0.3 14.5 ± 0.3 0.06
Fat (% of total energy) 30.8 ± 0.4 30.5 ± 0.4 0.13 29.6 ± 0.3 30.0 ± 0.3 0.69 31.0 ± 0.6 30.4 ± 0.6 0.75
SFA (% of total energy) 10.3 ± 0.2 9.7 ± 0.2 0.11 9.9 ± 0.2 9.6 ± 0.2 0.44 9.7 ± 0.3 9.6 ± 0.3 0.22
MUFA (% of total energy) 10.7 ± 0.3 10.2 ± 0.3 0.47 10.1 ± 0.1 10.1 ± 0.1 0.98 10.8 ± 0.3 10.1 ± 0.3 0.13
PUFA (% of total energy) 6.2 ± 0.1 6.3 ± 0.1 0.32 5.9 ± 0.1 6.2 ± 0.1 0.14 6.6 ± 0.2 6.2 ± 0.2 0.11
Total fiber (g/d) 37.9 ± 1.2 47.2 ± 1.2  < 0.001 39.2 ± 1.2 46.1 ± 1.2  < 0.001 39.6 ± 2.2 49.8 ± 2.2  < 0.001
Cholesterol (g/d) 200 ± 24 258 ± 24 0.07 209 ± 7.5 240 ± 7.6 0.018 202 ± 12 255 ± 12 0.013
Vegetable (g/d) 247 ± 11 338 ± 11  < 0.001 247 ± 9 320 ± 9  < 0.001 246 ± 15 333 ± 15  < 0.001
Fruit (g/d) 279 ± 18 497 ± 18  < 0.001 303 ± 20 472 ± 20  < 0.001 270 ± 32 510 ± 32  < 0.001
Meat, processed meat and organ meat(g/d) 23.9 ± 0.3 33.3 ± 1.3  < 0.001 24.8 ± 1.4 28.4 ± 1.4 0.12 24.3 ± 2.5 31.7 ± 2.5 0.09
Poultry and fish (g/d) 33.0 ± 2.9 46.8 ± 2.9  < 0.001 35.5 ± 6 150 ± 6 0.06 32.3 ± 3.8 44.5 ± 3.9 0.06
Whole grain (g/d) 137 ± 6 151 ± 7 0.37 139 ± 6 150 ± 6 0.25 115 ± 9.8 158 ± 9.9 0.01
Refined grain (g/day) 336 ± 12 315 ± 12 0.43 322 ± 9 314 ± 9 0.31 378 ± 19 342 ± 19 0.04
Legumes (g/d) 31.0 ± 1.8 39.8 ± 1.8 0.001 35.9 ± 1.6 39.6 ± 1.6 0.10 35.3 ± 3.9 50.1 ± 3.9 0.007
Dairy products (g/d) 353 ± 16 420 ± 16 0.013 344 ± 14 410 ± 14 0.004 336 ± 25 435 ± 26 0.02
  1. Data are express as mean ± SE, unless otherwise indicated
  2. Dietary data were adjusted for kcal