Table 3 Associations between intake of fruit and vegetable color groups at baseline and cardiometabolic risk biomarkers after ~6 years in HCHS/SOL, 2008–2011 to 2014–2017 (n = 9206)^a.

From: Association of fruit and vegetable color with incident diabetes and cardiometabolic risk biomarkers in the United States Hispanic/Latino population

(A) All analysis
% change	All colors	Green	Red/purple	Yellow/orange	White	Uncategorized
Model 1—adjusted for total energy intake only^c
BMI^b, kg/m²	−0.39 ± 0.10***	0.27 ± 0.36	−0.89 ± 0.40*	−0.31 ± 0.34	−0.47 ± 0.21*	−0.45 ± 0.18*
F-Glu^b, mg/dL	0.10 ± 0.07	0.57 ± 0.26*	0.00 ± 0.30	0.10 ± 0.27	0.00 ± 0.18	0.06 ± 0.10
Post-OGTT^b, mg/dL	0.45 ± 0.16**	0.54 ± 0.64	1.06 ± 0.82	1.01 ± 0.63	−0.15 ± 0.36	0.53 ± 0.26*
HbA1c^b, %	0.10 ± 0.05*	0.26 ± 0.18	0.42 ± 0.19*	0.15 ± 0.16	0.13 ± 0.12	0.04 ± 0.07
Insulin^b, pmol/L	−1.03 ± 0.32**	−0.61 ± 1.19	−3.15 ± 1.62	−0.35 ± 1.33	−1.70 ± 0.69*	−0.79 ± 0.50
LDL-C^b, mg/dL	0.30 ± 0.13**	1.62 ± 0.60**	0.01 ± 0.81	−0.90 ± 3.10	−1.38 ± 1.36	−1.38 ± 3.13
HDL-C^b, mg/dL	0.54 ± 0.16***	1.29 ± 0.51*	1.87 ± 0.82*	1.06 ± 0.72	0.85 ± 0.36*	−0.08 ± 0.25
TC^b, mg/dL	0.31 ± 0.09***	1.20 ± 0.38**	0.71 ± 0.46	0.70 ± 0.33*	0.01 ± 0.23	0.18 ± 0.14
TG^b, mg/dL	0.02 ± 0.31	−0.63 ± 1.04	0.03 ± 1.31	1.52 ± 1.27	−1.37 ± 0.70	0.56 ± 0.52
SBP^b, mmHg	0.20 ± 0.07**	0.22 ± 0.24	0.20 ± 0.29	−0.12 ± 0.26	0.50 ± 0.14***	0.14 ± 0.13
DBP^b, mmHg	−0.04 ± 0.09	−0.24 ± 0.29	0.06 ± 0.33	−0.76 ± 0.26**	0.26 ± 0.17	−0.01 ± 0.26

Model 2—adjusted for total energy intake and all other factors^d
BMI^b, kg/m²	−0.24 ± 0.11*	0.42 ± 0.37	−0.72 ± 0.39	−0.02 ± 0.35	−0.22 ± 0.23	−0.39 ± 0.20
F-Glu^b, mg/dL	0.04 ± 0.05	0.32 ± 0.25	−0.11 ± 0.27	−0.23 ± 0.27	0.15 ± 0.19	0.06 ± 0.11
Post-OGTT^b, mg/dL	−0.24 ± 0.18	−0.18 ± 0.61	0.71 ± 0.81	−0.47 ± 0.65	−0.83 ± 0.40*	0.03 ± 0.28
HbA1c^b, %	0.02 ± 0.05	0.19 ± 0.17	0.41 ± 0.22	0.01 ± 0.17	0.07 ± 0.12	−0.05 ± 0.07
Insulin^b, pmol/L	−0.69 ± 0.32*	−0.78 ± 1.15	−2.27 ± 1.52	−0.66 ± 1.17	−0.37 ± 0.60	−0.63 ± 0.47
LDL-C^b, mg/dL	−0.05 ± 0.15	0.85 ± 0.60	−0.52 ± 0.80	0.01 ± 0.50	−0.26 ± 0.32	−0.10 ± 0.23
HDL-C^b, mg/dL	0.21 ± 0.16	0.73 ± 0.48	1.59 ± 0.80*	0.42 ± 0.75	0.37 ± 0.35	−0.21 ± 0.27
TC^b, mg/dL	−0.03 ± 0.10	0.54 ± 0.38	0.28 ± 0.45	0.16 ± 0.35	−0.34 ± 0.23	−0.09 ± 0.15
TG^b, mg/dL	−0.40 ± 0.33	−1.53 ± 1.05	−0.39 ± 1.30	0.59 ± 1.34	−1.43 ± 0.69*	0.14 ± 0.56
SBP^b, mmHg	0.02 ± 0.08	−0.27 ± 0.21	−0.05 ± 0.25	−0.08 ± 0.22	0.16 ± 0.13	0.05 ± 0.13
DBP^b, mmHg	0.02 ± 0.09	−0.44 ± 0.28	0.28 ± 0.33	−0.07 ± 0.28	0.07 ± 0.16	0.08 ± 0.15

(B) Sensitivity analysis using Model 2
% change	Sensitivity analysis—no potato and corn^e				Sensitivity ānalysis—no avocado^f
% change	All colors^c	Yellow/ōrange^d	White^d	Uncategorized^d	All colors^c	Yellow/orange^d
BMI^b, kg/m²	−0.28 ± 0.11*	0.00 ± 0.35	−0.30 ± 0.23	−0.43 ± 0.20*	−0.23 ± 0.11*	0.11 ± 0.35
F-Glu^b, mg/dL	0.06 ± 0.07	−0.19 ± 0.27	0.08 ± 0.20	0.07 ± 0.11	0.07 ± 0.07	−0.26 ± 0.28
Post-OGTT^b, mg/dL	−0.15 ± 0.19	−0.51 ± 0.68	−0.68 ± 0.47	0.03 ± 0.29	−0.20 ± 0.18	−0.52 ± 0.69
HbA1c^b, %	0.03 ± 0.05	0.06 ± 0.17	0.03 ± 0.12	−0.06 ± 0.08	0.05 ± 0.05	0.14 ± 0.18
Insulin^b, pmol/L	−0.67 ± 0.33*	−0.44 ± 1.19	−0.33 ± 0.71	−0.63 ± 0.47	−0.72 ± 0.31*	−1.14 ± 1.17
LDL-C^b, mg/dL	−0.03 ± 0.15	0.00 ± 0.52	−0.17 ± 0.34	−0.11 ± 0.24	−0.05 ± 0.15	0.09 ± 0.55
HDL-C^b, mg/dL	0.19 ± 0.17	0.51 ± 0.78	0.29 ± 0.38	−0.23 ± 0.27	0.20 ± 0.16	0.25 ± 0.77
TC^b, mg/dL	−0.00 ± 0.11	0.21 ± 0.37	−0.24 ± 0.25	−0.11 ± 0.15	−0.04 ± 0.10	0.17 ± 0.38
TG^b, mg/dL	−0.29 ± 0.33	0.57 ± 1.38	−0.86 ± 0.78	0.05 ± 0.56	−0.41 ± 0.33	0.69 ± 1.38
SBP^b, mmHg	0.02 ± 0.08	−0.10 ± 0.23	0.25 ± 0.14	0.03 ± 0.13	0.02 ± 0.08	−0.05 ± 0.25
DBP^b, mmHg	0.01 ± 0.10	−0.12 ± 0.29	0.12 ± 0.18	0.06 ± 0.16	0.03 ± 0.10	0.02 ± 0.29

HCHS/SOL Hispanic Community Health Study/Study of Latinos, BMI body mass index, F-Glu fasting glucose, OGTT oral glucose tolerance test, HbA1c glycosylated hemoglobin, LDL-C low-density lipoprotein, HDL-C high-density lipoprotein, TC total cholesterol, TG triglycerides, SBP systolic blood pressure, DBP diastolic blood pressure.
*p-value < 0.05, **p-value < 0.01, ***p-value < 0.001.
^aValues are percentage changes in cardometabolic risk biomarkers associated with one-serving increase in FV color groups.
^bCardiometabolic risk biomarkers were log-transformed due to skewed distributions and then back transformed to the estimates of coefficients on the original scale.
^cModels were adjusted for total enery intake for all colors group. Furthermore, they were mutually adjusted by other color groups for individual color group.
^dModels were adjusted for baseline data of age, sex, heritage, field center, income, education level, whether US born, years living in the U.S., medication use for hypertension and blood lipids, physical activity, sedentary behavior, smoking, alcohol use level, total energy intake, polyunsaturated fatty acids, trans fatty acids, whole grains, red and processed meat, sugar-sweetened beverage, time between baseline and follow-up visit, and BMI (except for BMI) for all colors group. Furthermore, they were mutually adjusted by other color groups for individual color group.
^ePotato was excluded from the white group; corn was excluded from the yellow/orange group; potato salad was excluded from the uncategorized group; all three food items were excluded from the all colors group.
^fAvocado was excluded from the yellow/orange group, and from the all colors group.

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Table 3 Associations between intake of fruit and vegetable color groups at baseline and cardiometabolic risk biomarkers after ~6 years in HCHS/SOL, 2008–2011 to 2014–2017 (n = 9206)^a.

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