Table 4 Associations between intake of fruit and vegetable color groups and incident diabetes in HCHS/SOL, 2008–2011 to 2014–2017 (n = 9206).

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

Color groups

Incident diabetesa

OR (95% CI)

P-value

All analysis—Model 1b

All colors

1.02 (0.99,1.06)

0.15

Green

1.06 (0.94,1.20)

0.36

Red/purple

1.00 (0.85,1.18)

0.97

Yellow/orange

0.99 (0.89,1.11)

0.89

White

1.04 (0.98,1.11)

0.18

Uncategorized

1.01 (0.96,1.07)

0.66

All analysis—Model 2c

All colors

1.02 (0.98,1.06)

0.39

Green

1.07 (0.94,1.21)

0.31

Red/purple

1.01 (0.84,1.21)

0.90

Yellow/orange

0.96 (0.85,1.08)

0.49

White

1.03 (0.96,1.10)

0.45

Uncategorized

1.01 (0.95,1.08)

0.68

Sensitivity analysis: no potato and cornd

All colors

1.02 (0.98,1.06)

0.36

Yellow/orange

0.96 (0.85,1.09)

0.55

White

1.03 (0.95,1.12)

0.46

Uncategorized

1.02 (0.96,1.08)

0.56

Sensitivity analysis: no avocadoe

All colors

1.02 (0.98, 1.06)

0.36

Yellow/orange

0.98 (0.87, 1.11)

0.77

  1. HCHS/SOL Hispanic Community Health Study/Study of Latinos, OR odds ratio, CI confidence interval.
  2. aThe number of cases of incident diabetes was 970. Odds ratio and 95% confidence interval are for each serving of FV per day.
  3. bModels were adjusted for total enery intake for all colors group. Furthermore, they were mutually adjusted by other color groups for individual color group.
  4. cModels were adjusted for baseline data of age, sex, Hispanic/Latino heritage, field center, income, education level, whether U.S. born, years living in the U.S., medication use for hypertension and blood lipids, body mass index, 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, and time between baseline and follow-up visit for all colors group; furthermore, they were mutually adjusted by other color groups for individual color group.
  5. dPotato 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.
  6. eAvocado was excluded from the yellow/orange group, and from the all colors group.