Table 2 General characteristics of participants (anthropometry, biochemical, and clinical data) in main dietary patterns based on tertiles (N = 365).

BMI classification (%)

0.055^a

Underweight < 18.5 kg/m²

0.3

0

0

0.8

Normal 18.5–24.9 kg/m²

31.0

27.3

36.1

29.5

Overweight 25–29.9 kg/m²

37.3

33.9

31.1

46.7

Obese I 30–34.9 kg/m²

17.5

19.0

20.5

13.1

Obese II 35–39.9 kg/m²

9.9

12.4

8.2

9.0

Obese III > 40 kg/m²

4.1

7.4

4.1

0.8

Body mass index, Mean ± SD, kg/m²

28.4 ± 5.9

29.6 ± 6.9

28.0 ± 5.9

27.6 ± 4.7

0.017^b

Waist circumference Mean ± SD, cm

92.7 ± 12.0

94.6 ± 13.3

91.2 ± 10.7

92.4 ± 11.8

0.081^b

Blood lipid profile, Mean ± SD, mmol/L (n = 354)

Total cholesterol

5.3 ± 1.2

5.3 ± 1.3

5.2 ± 1.2

5.2 ± 1.1

0.735^b

Triglyceride

1.6 ± 0.5

1.7 ± 0.5

1.5 ± 0.5

1.7 ± 0.5

0.012^b

HDL cholesterol

1.1 ± 0.2

1.1 ± 0.2

1.1 ± 0.2

1.1 ± 0.3

0.094^b

LDL cholesterol

3.0 ± 1.0

3.0 ± 1.0

3.1 ± 1.1

2.9 ± 0.9

0.282^b

Blood sugar profile, Mean ± SD

Fasting blood sugar (FBS) mmol/L

(n = 354)

6.9 ± 1.7

7.0 ± 1.6

6.9 ± 1.8

6.8 ± 1.7

0.462^b

HbA1c (%) (n = 349)

7.0 ± 1.5

7.2 ± 1.6

7.0 ± 1.4

6.8 ± 1.3

0.106^b

Blood pressure (mm/Hg), Mean ± SD

Systolic blood pressure

137.0 ± 14.2

137.0 ± 14.3

137.5 ± 13.8

136.4 ± 14.7

0.816^b

Diastolic blood pressure

82.6 ± 8.8

82.9 ± 9.0

82.9 ± 8.8

81.9 ± 8.5

0.583^b