Table 3

Relationship between intakes of carbohydrate sugar subgroups and cardiometabolic risk factors, assessed using five multiple linear regression models (n = 95).

Model 1

Model 2

Model 3


Total CHO

Non sugar CHO

Sugars

Non sugar CHO

Sugars


Added sugars

Others


TG

0.357*

-0.036

0.355**

0.007

0.408**

-0.062

VLDL-C

0.460**

0.078

0.379**

0.090

0.335**

0.097

IDL-C

0.497**

0.109

0.394**

0.085

0.239#

0.277*

HDL-C

-0.131

-0.017

-0.111

-0.021

-0.100

-0.025

ISI-FFA

-0.273*

-0.048

-0.224*

-0.020

-0.096

-0.222*

HOMA-IR

0.345**

0.192

0.200#

0.220

0.241*

-0.054


Model 4

Model 5


Non-sugar CHO

Sugar Source

Non-sugar CHO

Sugar Source



Beverage sugars

Other

Candy/soda group1

Cereal group2

Fruit group3

Dairy group4

Other


TG

0.004

0.286*

0.148

0.153

0.329**

-0.069

-0.048

0.239*

0.009

VLDL-C

0.146

0.350**

0.108

0.237

0.294*

-0.074

0.090

0.239*

0.054

IDL-C

0.142

0.299*

0.185

0.251

0.275*

-0.062

0.201#

0.270*

0.239#

HDL-C

-0.041

-0.111

-0.022

-0.154

-0.020

0.017

0.056

-0.316**

-0.141

ISI-FFA

-0.038

-0.122

-0.160

-0.173

-0.069

0.116

-0.198*

-0.266**

-0.074

HOMA

0.187

0.116

0.135

0.283#

0.167#

-0.050

0.027

0.115

-0.013


*** p < 0.001, ** p < 0.01, *p < 0.05, # p = 0.05-0.10. In addition to the variables shown for each model, other variables entered simultaneously into each model included gender, pubertal stage, waist circumference, protein intake and fat intake. Values presented are standardized regression coefficients and level of significance.

1 Candy, confections, fruit flavored drinks, sodas, syrups (USDA food code 90 Millions).

2 Breakfast cereals, cakes, cookies, crackers and pastries (USDA food code 50 Millions).

3 Fruit products including fresh, dried and preserved fruit; fruit juice; non-dairy fruit smoothies (USDA food code 60 Millions).

4 Dairy including unflavored fluid milk, cream, cheese, flavored milk, milkshakes, ice cream, yogurt, and milk puddings (USDA food code 10 Millions).

Sharma et al. Nutrition & Metabolism 2010 7:10   doi:10.1186/1743-7075-7-10

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