Table 5 Association between baseline dietary characteristics and MASLD onset in non-obese Japanese women.
From: BMI gain and dietary characteristics are risk factors of MASLD in non-obese individuals
Non-obese women (BMI < 25 kg/m2) | |||||||||
|---|---|---|---|---|---|---|---|---|---|
Univariate | Baseline age and ⊿BMI adjusted | Multivariable adjusted* | |||||||
OR | (95% CI) | p | OR | (95% CI) | p | OR | (95% CI) | p | |
Food preferences | |||||||||
Vegetables | 0.78 | (0.63–0.97) | 0.023 | 0.86 | (0.69–1.08) | 0.194 | 0.86 | (0.68–1.08) | 0.188 |
Fruits | 0.83 | (0.68–1.02) | 0.076 | 0.92 | (0.74–1.14) | 0.421 | 0.91 | (0.73–1.13) | 0.383 |
Soy products | 0.68 | (0.55–0.83) | < 0.001 | 0.72 | (0.58–0.88) | 0.002 | 0.71 | (0.58–0.88) | 0.002 |
Sesame/nuts | 0.73 | (0.57–0.94) | 0.015 | 0.78 | (0.60–1.02) | 0.064 | 0.79 | (0.61–1.03) | 0.078 |
Sweet buns/bread with fillings | 1.04 | (0.82–1.32) | 0.759 | 1.00 | (0.78–1.29) | 0.979 | 0.98 | (0.77–1.27) | 0.902 |
Sweets | 1.03 | (0.84–1.26) | 0.786 | 1.04 | (0.84–1.27) | 0.727 | 1.01 | (0.82–1.25) | 0.920 |
Soft drinks | 1.02 | (0.70–1.49) | 0.931 | 0.83 | (0.56–1.23) | 0.360 | 0.81 | (0.54–1.20) | 0.291 |
Food styles | |||||||||
Noodles/rice bowls | 0.96 | (0.73–1.27) | 0.782 | 0.98 | (0.74–1.30) | 0.879 | 1.01 | (0.76–1.35) | 0.923 |
Stir-/deep-fried food | 1.31 | (1.03–1.66) | 0.025 | 1.23 | (0.96–1.57) | 0.104 | 1.23 | (0.96–1.58) | 0.100 |
Simmered/teriyaki food | 0.86 | (0.71–1.05) | 0.144 | 0.93 | (0.75–1.15) | 0.509 | 0.93 | (0.75–1.16) | 0.515 |
Eating out/ready-made food | 1.27 | (0.98–1.66) | 0.073 | 1.11 | (0.85–1.46) | 0.446 | 1.12 | (0.85–1.48) | 0.407 |
Dietary behaviors | |||||||||
Fast eating | 1.21 | (1.00–1.48) | 0.057 | 1.22 | (0.99–1.49) | 0.063 | 1.20 | (0.97–1.47) | 0.088 |
Evening meal | 1.05 | (0.85–1.29) | 0.681 | 1.00 | (0.80–1.23) | 0.966 | 0.98 | (0.79–1.21) | 0.835 |
Consume ≥ 30 foods per day | 0.77 | (0.59–1.00) | 0.053 | 0.88 | (0.67–1.15) | 0.352 | 0.89 | (0.68–1.17) | 0.416 |
