Table 4 The multiple regression model to assess the relation of metabolic syndrome risk with HEI components’ scores

Total fruit

Seafood and plant proteins

OR (95%CI)

1.23 (0.85–1.77)

1.04 (0.68–1.60)

1.08 (0.69–1.66)

OR (95%CI)

0.72 (0.49–1.05)

0.78 (0.51–1.20)

0.78 (0.50–1.22)

P-value

0.28

0.86

0.74

P-value

0.09

0.26

0.28

Whole fruit

Fatty acid ratio

OR (95%CI)

1.51 (0.82–2.76)

1.24 (0.63–2.43)

1.33 (0.68–2.60)

OR (95%CI)

0.90 (0.77–1.04)

0.85 (0.72–1.01)

0.83 (0.68–0.99)

P-value

0.19

0.54

0.41

P-value

0.15

0.07

0.04

Total vegetables

Refined grain

OR (95%CI)

0.62 (0.42–0.91)

0.65 (0.41–1.03)

0.65 (0.41–1.04)

OR (95%CI)

0.92 (0.83–1.03)

1.08 (0.78–1.02)

0.86 (0.75–0.99)

P-value

0.02

0.07

0.07

P-value

0.17

0.12

0.04

Dark green vegetables and beans

Added sugars

OR (95%CI)

0.62 (0.39–0.98)

0.87 (0.49–1.49)

0.87 (0.49–1.55)

OR (95%CI)

0.44 (0.26–0.75)

0.48 (0.26–0.88)

0.48 (0.26–0.90)

P-value

0.04

0.58

0.64

P-value

0.002

0.02

0.02

Whole grain

Saturated fats

OR (95%CI)

0.90 (0.76–1.06)

0.87 (0.72–1.05)

0.87 (0.71–1.06)

OR (95%CI)

1.11 (0.95–1.30)

1.06 (0.88–1.28)

1.06 (0.87–1.29)

P-value

0.20

0.16

0.15

P-value

0.20

0.55

0.57

Dairy products

Total HEI scores

OR (95%CI)

0.87 (0.71–1.06)

1.01 (0.79–1.30)

1.05 (0.81–1.35)

OR (95%CI)

0.94 (0.89–0.99)

0.94 (0.88–0.99)

0.93 (0.88–0.99)

P-value

0.16

0.92

0.71

P-value

0.02

0.03

0.02

Total protein foods

Model 1: Crude model.

Model 2: Adjusted for age and BMI.

Model 3: Model 2 + Adjusted for daily energy intake and physical activity level.

P- values based on logistic regression

OR (95%CI)

0.65 (0.42–1.003)

0.62 (0.36–1.05)

0.59 (0.35–1.02)

P-value

0.05

0.07

0.06