Cardiometabolic-related dietary patterns and thyroid function: a population-based cross-sectional study

Moslehi, Nazanin; Mohammadpour, Saba; Mirmiran, Parvin; Mehran, Ladan; Azizi, Fereidoun

doi:10.1186/s40001-023-01553-1

European Journal of Medical Research

Table 2 Factor loadings and correlation coefficient between the dietary pattern scores, food groups, and response variables ^{a,b, c}

From: Cardiometabolic-related dietary patterns and thyroid function: a population-based cross-sectional study

Food groups (g/d)	Factor loadings	Body mass index	Fasting blood glucose	Ln-triglycerides	HDL-C	Systolic blood pressure	Diastolic blood pressure
Native-based exploratory pattern ^d
Direct association
Fast foods	0.36	0.06 (0.001)	0.12 (< 0.001)	0.02 (0.199)	0.04 (0.030)	0.03 (0.095)	0.05 (0.001)
Pickled vegetables	0.30	0.03 (0.126)	0.11 (0.002)	0.02 (0.193)	0.05 (0.002)	0.03 (0.095)	0.05 (0.001)
Breads	0.26	0.06 (0.001)	0.06 (0.001)	0.07 (< 0.001)	− 0.001 (0.939)	0.03 (0.136)	0.05 (0.004)
Soft drinks	0.26	0.08 (< 0.001)	0.05 (0.007)	0.06 (< 0.001)	− 0.03 (0.136)	0.03 (0.048)	0.05 (0.005)
Legumes	0.22	− 0.03 (0.227)	0.14 (< 0.001)	− 0.02 (0.227)	0.10 (< 0.001)	0.01 (0.672)	0.03 (0.080)
Cooked vegetables	0.22	0.04 (0.020)	0.045 (0.008)	0.01 (0.568)	0.04 (0.026)	0.04 (0.039)	0.06 (< 0.001)
Inverse association
Dried fruits	− 0.28	− 0.05 (0.002)	− 0.09 (< 0.001)	− 0.01 (0.417)	− 0.05 (0.005)	− 0.01 (0.491)	− 0.06 (< 0.001)
Confectionary	− 0.27	− 0.07 (< 0.001)	− 0.08 (< 0.001)	− 0.03 (0.103)	− 0.02 (0.268)	− 0.02 (0.168)	− 0.04 (0.02)
Potatoes	− 0.26	− 0.07 (0.001)	− 0.07 (< 0.001)	− 0.01 (0.537)	− 0.03 (0.111)	− 0.02 (0.214)	− 0.06 (0.002)
Butter	− 0.22	− 0.08 (< 0.001)	− 0.02 (0.148)	− 0.04 (0.018)	− 0.01 (0.608)	− 0.04 (0.032)	− 0.03 (0.061)
Jam-honey	− 0.21	− 0.06 (< 0.001)	− 0.05 (0.001)	− 0.05 (0.008)	0.02 (0.190)	− 0.02 (0.206)	− 0.03 (0.084)
Total dietary score	–	0.18 (< 0.001)	0.22 (< 0.001)	0.12 (< 0.001)	0.06 (< 0.001)	0.08 (< 0.001)	0.17 (< 0.001)
EPIC-based exploratory pattern ^d
Direct association
Pizza	0.37	0.03 (0.052)	0.133 (< 0.001)	0.01 (0.610)	0.06 (< 0.001)	0.02 (0.221)	0.06 (0.001)
Soft drink	0.28	0.08 (< 0.001)	0.05 (0.007)	0.06 (< 0.001)	-0.03 (0.136)	0.03 (0.048)	0.05 (0.005)
Legumes	0.25	− 0.03 (0.227)	0.14 (< 0.001)	− 0.02 (0.227)	0.10 (< 0.001)	0.01 (0.672)	0.03 (0.080)
Processed meats	0.20	0.07 (< 0.001)	0.02 (0.185)	0.03 (0.100)	− 0.01 (0.572)	0.03 (0.101)	0.04 (0.011)
Inverse association
Fried potato	-0.42	− 0.06 (0.001)	− 0.15 (< 0.001)	− 0.02 (0.254)	− 0.10 (< 0.001)	− 0.01 (0.395)	− 0.04 (0.014)
Confectionary	-0.29	− 0.07 (< 0.001)	− 0.08 (< 0.001)	− 0.03 (0.108)	-0.02 (0.266)	-0.02 (0.182)	-0.04 (0.020)
Cooked potato	− 0.24	− 0.07 (< 0.001)	− 0.04 (0.017)	− 0.016 (0.334)	004 (0.797)	− 0.03 (0.097)	− 0.05 (0.002)
Jam− honey	− 0.23	− 0.06 (< 0.001)	− 0.05 (0.001)	− 0.05 (0.008)	0.02 (0.190)	− 0.02 (0.206)	− 0.03 (0.084)
Cake & cookies	− 0.20	− 0.03 (0.085)	− 0.04 (0.009)	− 0.05 (0.002)	0.004 (0.793)	− 0.02 (0.327)	− 0.04 (0.021)
Total dietary score	−	0.17 (< 0.001)	0.21 (< 0.001)	0.11 (< 0.001)	0.06 (0.001)	0.07 (< 0.001)	0.14 (< 0.001)
FOS confirmatory pattern
Direct association
Meat	0.26	− 0.02 (0.360)	0.002 (0.915)	− 0.04 (0.031)	0.02 (0.295)	0.01 (0.563)	− 0.003 (0.845)
Margarine	0.24	0.00 (0.995)	− 0.04 (0.012)	− 0.01 (0.782)	− 0.02 (0.171)	0.02 (0.183)	− 0.002 (0.928)
Pizza	0.23	0.03 (0.052)	0.133 (< 0.001)	0.01 (0.610)	0.06 (< 0.001)	0.02 (0.221)	0.06 (0.001)
Fried potatoes	0.20	− 0.06 (0.001)	− 0.15 (< 0.001)	− 0.02 (0.254)	− 0.10 (< 0.001)	− 0.01 (0.395)	− 0.04 (0.014)
Other bread	0.21	0.04 (0.014)	0.014 (0.418)	0.02 (0.179)	− 0.02 (0.383)	0.02 (0.344)	0.02 (0.372)
Processed meat	0.20	0.07 (< 0.001)	0.02 (0.203)	0.03 (0.103)	− 0.01 (0.614)	0.03 (0.099)	0.04 (0.010)
Total dietary score	–	0.04 (0.017)	0.001 (0.942)	0.02 (0.315)	− 0.02 (0.187)	0.05 (0.005)	0.04 (0.024)

^aResults are presented as Pearson correlation coefficients (p value)
^bFood groups were adjusted for age, sex, and energy intake using residual model
^cFood groups with absolute factor loading ≥ 0.2 are reported
^dExploratory patterns were derived using the reduced rank regression

Back to article page

ISSN: 2047-783X

Contact us

Submission enquiries: jacinth.kennady@springernature.com
General enquiries: info@biomedcentral.com